Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler

Abstract

Meat analog is a plant protein product that comes from non-meat materials. The materials were used in this research were cowpea curd protein (20−30%) and cocoyam modification starch (20−30%) by autoclaving-cooling. This research aimed to ascertain the optimum formulation of cowpea curd protein as a raw material and cocoyam modification starch as a filler in the meat analog. The data obtained were processed with response surface methodology (RSM) to find the optimum formulation. The optimum results of the central composite design (CCD) showed that the moisture response had a 2FI (2-factor interaction) model with a final equation of $Y=52.05-1.73X_1+1.16X_2+1.84X_1{X}_2$, where X1X2 Curd protein*modified starch. The ash content had a 2FI model with a final equation of $Y=2.79-0.71X_1+0.43X_2-1.02X_1{X}_2$, the fat content had a linear model with a final equation of $Y=2.59+0.11X_1+1.26X_2$, the protein content had a linear model with a final equation of $Y=18.26+0.62X_1+0.056X_2$, the carbohydrate content had a linear model with a final equation of $Y=24.54+1.17X_1-2.38X_2$, the texture value had a mean model with a final equation of $Y=0.072$, and the color value had a mean model with a final equation of $Y=30.41$. The optimum condition of cowpea curd protein was added by 30% and cocoyam modification starch was added by 30% a with response of water content 50.92%, ash content 2.11%, protein content 18.97%, fat content 4.18%, carbohydrate content 23.82%, texture 0.075 (mm/gr/dt), and color 22.44 (L).

Keywords:
cocoyams; curd protein; meat analog; modification starch; response surface methodology