FROM FIELD TO PLATE: HIGH-PROTEIN PLANT-BASED MEAT PRODUCTION TECHNOLOGY IN UZBEKISTAN
Abstract
a
The increasing demand for sustainable and nutritionally rich food sources has led to a growing interest in plant-based meat alternatives. This study explores the potential of three locally available legumes—chickpeas (Karakul variety), mung beans (Navruz variety), and soybeans (Navbahor variety)—for high-protein plant-based meat production in Uzbekistan. The primary objective of this research is to identify which of these crops can most effectively meet the nutritional, textural, and sensory demands of plant-based meat products. Using an empirical approach, the study employs four laboratory methods: protein extraction and quantification by the Kjeldahl method, Texture Profile Analysis (TPA), nutritional composition analysis via High-Performance Liquid Chromatography (HPLC), and sensory evaluation with a trained panel.
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