Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat

Abstract

Developing low-moisture extruded plant-based meat or Texturized Vegetable Protein (TVP) from alternative sources is crucial to address the concerns associated with soy-based TVP. This study explored the potential of rice bran (RB) and mung bean (MB) as sustainable and nutritious alternatives to soy in TVP production. The samples were formulated to produce TVP with 55 % protein based on the materials: soy (S-TVP) as the control, soy and rice bran (SR-TVP), mung bean and rice bran (MR-TVP), and mung bean (M-TVP). All the samples were subjected to low-moisture extrusion with 30 % feed moisture, 280 rpm screw speed, and 125 °C maximum barrel temperature. The physical properties (expansion ratio, bulk density, textural integrity, textural properties, surface appearance, microstructure), proximate analysis and functional properties (rehydration ratio; water holding capacity, and oil holding capacity) were assessed and statistically analyzed to evaluate the significance of RB and MB as alternative ingredients in TVP products. Results indicated significant differences (p < 0.05) between the physical, proximate, and functional properties of the TVP samples, with rice bran and mung bean-based TVP exhibiting superior nutritional and functional properties to soy-based TVP. Findings suggested that rice bran and mung bean-based TVP were viable, sustainable options for diversifying plant-based protein sources.