Engineering plant-based chicken substitutes: Application of fava bean (Vicia Faba) and wheat gluten blend (Triticum Aestivum) via novel layering technique

This study explores feasibility of producing a plant-based chicken analogue using an innovative layering method with sprouted fava bean flour, wheat gluten and beet powder. Analyses of raw and cooked samples were conducted to mimic conventional chicken properties. Results indicate that sprouting process significantly improve protein and amino acid profile of meat analogue from 22 % to 45 % respectively, outperforming conventional chicken. The meat analogue has higher unsaturated fatty acids (UFA) compared to chicken's higher saturated fatty acids (SFA). Prominent enhancements in colour and vitamin B12 enrichment were observed in the meat analogue, underlining the significance of this research. Scanning electron microscopic examination revealed fibrous structures in the meat analogue, with a complex matrix in arrangement. Flavor, texture, and chewiness significantly influenced the organoleptic evaluation, correlating with the texture profile and beany flavor. Ongoing refinements are necessary to address limitations in mimicking chicken and to align with evolving consumer preferences.