Physicochemical properties of meat analogs from cowpea (Vigna unguiculata) tempeh substituted with soy protein isolate

Abstract

Legumes are valuable food sources that can serve as an alternative supply of plant-based protein. Among them, cowpea has been explored, although its utilization in food processing remains limited. This legume holds potential to be developed into meat analog products, particularly when subjected to prior fermentation. This study aimed to evaluate the substitution of soy protein isolate (SPI) on the physicochemical properties of meat analogs from cowpea (Vigna unguiculata (L.) Walp) tempeh. The parameters, SPI substitution (0% to 15%) and cowpea tempeh (85% to 100%), were varied in the manufacture of meat analogs, then analyzed for moisture, texture, ash, and nutrient contents (carbohydrate, protein, fat, and crude fibre). The substitution of SPI decreased the moisture (57.7% to 52.6%) and hardness (92.3 N to 77.3 N); increased ash (2.9% to 3.4%), carbohydrate (26.6% to 29.8%), protein (12.04% to 13.02%), fat (0.7% to 1.1%), and crude fibre (5.6% to 9.3%). This work contributes to the alternative use of cowpea and SPI as the main ingredients in the manufacture of meat analogs.