Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler

Abstract

The cowpeas, cocoyam, gluten flour, mushrooms, salt, spices, water, and margarine were obtained from the Ngaban Sidoarjo East Java Market. The modification of the cocoyam starch was done by an autoclaving-cooling method. Design of experimentThis research is conducted in two steps. The first stage is preceded by a study using the two-factor Complete Randomized Design (CRD) method. The first factor, Curd-protein for cowpea, is 20%, 25%, 30%. The second factor, modified tuber starch, is 20%, 25%, 30%. after getting the best treatment from RAL will be followed by RSM (Response Surface Methodology).

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review

“…Legumes already employed in analogues are faba bean in meat‐ and fish‐analogues (beyondmeat.com; goodcatchfoods.com), mung bean in egg‐analogues (zeroegg.com), and lentils in dairy‐ and fish‐analogues (violifefoods.com; goodcatchfoods.com). Research is also addressing the use of black gram and cowpea as animal protein replacements (Ali et al., 2018; Loushigam & Shanmugam, 2023; Rosida et al., 2022). The multiple characteristics of legumes have led FAO to establish 2016 as the International Year of Pulses (FAO, 2016).…”

Optimization of blending ratios in asparagus-lemon juice using response surface methodology

“…In this study, the water-based diluted juice of asparagus juice (X 1 :0-100%) and lemon juice (X 2 :0-100%) were used as two independent variables (Zaman et al, 2016). The codes(x) for the two independent variables were -1.41, −1, 0, 1, and +1.41 (Rosida et al, 2022). According to the following Equation 5 (Zhao et al, 2011), the variables were coded:…”