Nutritional Evaluation and Consumer Acceptability of Different Plant Based Meat Alternatives

Plant based meat alternative are produced to meet consumer demand and to produce viable food supplies in the future. They have almost similar nutritional profiles as animal sourced meats. Meat alternatives helps to mitigate the negative impact of livestock on the environment and human health. The proximate and minerals content were determined. The proximate constituent were protein, Carbohydrate, fat , crude fibre, moisture content and ash content, in which Sample B (melon) has the highest protein content of (40.69%) and Sample D (pumpkin) has the least protein content of (14.87 %).sample B (melon) has the least Carbohydrate content of (9.30 %) while Sample C (pawpaw) has the highest Carbohydrate content of (23.57 %). Sample B (melon) has the highest fat content of (34.28 %) and Sample C (pawpaw) had the least fat content of (8.62 %). Crude fibre has the highest of (20.87 %) in Sample D (pumpkin) while least value of (8.66%) in Sample C (pawpaw). Sample C (pawpaw) has the highest of (23.00 %) in moisture content and Sample B (melon) has the least value of (3.25 %) in moisture content. Sample D (pumpkin) has the highest value of (11.76 %) in ash content and Sample A and B are significant to each other in the value of (3.83%-3.84%). Also the minerals constituent were sodium, Potassium, magnesium, Iron, calcium and phosphate. In which sodium ranged from (36.30- 54.87 mg/kg), Potassium ranged from (54 28-62.02 mg/kg), magnesium ranged from (24.70- 115.20 mg/kg), calcium ranged from (10.05-26.00 mg/kg), phosphate ranged from (26.64-768.00 mg/kg) and iron ranged from (0.55-2.64 mg/kg) respectively. By combining different plant raw materials are utilizing sensory testing methods, we were able to design sustainable plant based meat alternatives which can be further optimized .