Vol. 11, Special Issue 6 (2022)

Author(s):
Supriya Singh Gaur and Shiyas Kaliyadan

Abstract:
This research was aimed in order to find the potential of chickpeas as for the preparation of healthy meat analogue. Meat analogues were prepared in three different ratios (60:20), (50:30), (40:40) of chickpea and oat flour combinations. Beetroot extract was added in order to study its antioxidant properties. Sensory evaluation showed that meat analogue with 50:30 proportion of chickpea and oat flour was mostly accepted in terms of appearance, taste, texture, color, flavor and overall acceptability. Nutritional evaluation of the optimum product showed significant amount of essential nutrients. Increased antioxidant activity was found which can be attributed due to the addition of beetroot extracts. Thus, it was concluded that chickpea can be used to develop healthy meat analogues without compromising protein and micronutrient consumption.