Development and Quality Assessment of Artificial Meat from Soya Beans and Peanuts

Plant-based meats are rapidly becoming popular due to being low in fat and high in protein in today’s food markets. Soya-based artificial meat possesses a broad spectrum of functionality and is now a key component of many processed meat products. It has many features like higher nutritional value than animal meat, is more homogeneous, long-lasting and free from cholesterol and bad fat, and contains a high content of heart and friendly unsaturated fatty acids. In current research, a small portion of peanut milk has been blended with soya milk to overcome the beany flavour of soya in the final product, which is often disliked. The physico-chemical and sensory evaluation of the artificial soya-based meat was a significant part of this research. This activity aimed to improve the final characteristics, particularly sensory attributes of soya-based meat. The artificial meat from soybeans and peanuts can be a source of essential amino acids and minerals.