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| dc.contributor.author | Dessalew, Birlew Ayalew | |
| dc.date.accessioned | 2024-10-11T07:14:53Z | |
| dc.date.available | 2024-10-11T07:14:53Z | |
| dc.date.issued | 2024-03 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/15998 | |
| dc.description.abstract | Plant-based meat analogs, made from plant protein sources like legumes and cereals, are being explored as a potential protein source for vegetarians, vegans, and some non-vegetarians. White lupine, an underutilized legume, has great potential for providing nutrition for developing nations. However, the consumption of white lupine is limited due to its bitter quinolizidine alkaloids. This thesis is motivated to investigate the effect of roasting temperature (raw,130,140, and 150℃) and soaking time (raw, 2, 4, and 6 days) on the quality of white lupine protein-based meat analog. It was estimated that the roasting and soaking treatment results in the removal of anti-nutrient contents of lupine flour and meat analog samples. The result showed that roasting at 140℃ and soaking for 4 days significantly increased the proximate contents and mineral contents of lupine flour and meat analog samples. The highest protein content of lupine flour (44.37%) and meat analog (82.46 %) samples were observed at T2t2 (roasted at 140℃ and soaked for 4 days), while T3t3 ( roasted at 150℃ and soaked for 4 days) of lupine flour (28.38%) and meat analog samples (62.47%) showed the least protein content. The highest values of physical quality attributes of meat analog samples were observed at T2t2 (roasted at 140℃ and soaked for 4 days) especially cooking yield (93.17%), while the least cooking yield content (79.47%) was observed at T3t3 (roasted at 150℃ and soaked for 4 days). The anti-nutrient contents of lupine flour and meat analog samples were decreased throughout all treatment conditions. The highest scored value of overall sensory acceptability (6.40) of lupine protein-based meat analog samples was observed at T2t2. This research concluded that it is possible to isolate protein from underutilized white lupine and develop a delicious plant-based meat analog using lupine protein, which has a similar nutrient profile to that of conventional meat. This research also suggested that lupine protein-based meat analog could be produced at industrial level and addressed in a global market. Keywords: Lupine; meat analog; isoelectric precipitation; anti-nutrients; alkaline extraction. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | Chemical and Food Engineering | en_US |
| dc.title | Effect of Roasting Temperature and Soaking Time on the Quality of White Lupine (Lupinus Albus L.) Protein-Based Meat Analog | en_US |
| dc.type | Thesis | en_US |
