ArticleHeliyon2024
Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Effect of Blending Ratio and Fermentation Time on the Quality and Acceptability of Injera Produced from a Composite of Teff, Maize, and Potato Flours.Food science & nutrition · 2026Article
- Optimization of Lentils, Peas, and Beans-based Vegetable Burger Formulation Using D-optimal Mixture Design.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
White lupine is a legume crop rich in adequate valuable nutrient profiles especially used as a possible source of proteins where animal-based proteins are scarce. However, there is little documented information about the effect of processing conditions to produce lupine protein-based meat analog. This study explores the impact of roasting temperature (raw, 130, 140, and 150 °C) and soaking time (raw, 2, 4, and 6 days) on the chemical compositions, physical quality, and sensory attributes of meat analog. The result showed that roasting at 140 °C and soaking for 4 days significantly increased (p˂0.05) the proximate and mineral contents of the meat analog. The highest protein content (82.46 %) was obtained at T
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Registered trials
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