Publication: Development of a plant-based patty incorporating green banana (musa spp.) flour and white oyster mushroom (pleurotus ostreatus): Physical, nutritional, and sensory evaluation
| dc.contributor.author | Fen, Tan Tzer | |
| dc.date.accessioned | 2026-08-13T02:18:27Z | |
| dc.date.available | 2026-08-13T02:18:27Z | |
| dc.date.issued | 2026-01 | |
| dc.description.abstract | Plant-based meat analogues have become increasingly popular due to concerns over the environmental sustainability, animal welfare and health risks associated with meat consumption. White oyster mushroom (Pleurotus ostreatus) serves as a promising plant-based meat analogue due to its nutritional and health benefits. Bananas (Musa spp.) are widely produced and consumed globally, but a significant amount is discarded during the grading process due to substandard qualities. Green bananas could potentially be used as a novel ingredient to improve the nutritional profile of food while combating post-harvest loss. This study evaluated the effect of partially substituting chickpea flour with green banana flour (0, 25, 50, 75 and 100%) on the physical properties, nutritional composition and sensory acceptability of plant-based patties. Results revealed significant improvements (p<0.05) in cooking yield and nutritional profile of plant-based patties with green banana flour incorporation. The 100% substitution yielded the highest cooking yield (p<0.05) at 85.67% and the lowest diameter reduction at 1.46%. Fat content and calorific value decreased in line with the green banana flour levels in cooked plant-based patties. 100% green banana flour patty recorded the lowest (p<0.05) fat content (5.02%) and calorific value (223.05 kcal/100g). Cooked plant-based patty formulated with 25% green banana flour had a lower protein content of 15.87% than the control patty (15.92%), but it was not significant. The textural properties of plant-based patties were not affected except for cohesiveness. However, higher levels of green banana flour incorporation (75%-100%) darkened the colour, thus reducing the appearance and colour scores. The lightness (L*) and yellowness (b*) values in cooked plant-based patties decreased (p<0.05) with increasing levels of green banana flour. All sensory attributes of the plant-based patty formulated with 25% green banana flour were comparable to the control patty. In summary, the incorporation of green banana flour at 25% to partially replace the chickpea flour can be recommended to lower fat and calorific value without compromising protein or sensory acceptability. This study demonstrated that green banana flour serves as a locally sourced, sustainable ingredient for plant-based patties. | |
| dc.identifier.uri | https://erepo.usm.my/handle/123456789/24830 | |
| dc.language.iso | en | |
| dc.subject | Nutrition | |
| dc.title | Development of a plant-based patty incorporating green banana (musa spp.) flour and white oyster mushroom (pleurotus ostreatus): Physical, nutritional, and sensory evaluation | |
| dc.type | Resource Types::text::thesis::bachelor thesis | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | Universiti Sains Malaysia |