Fen, Tan Tzer (2026) Development of a plant-based patty incorporating green banana (musa spp.) flour and white oyster mushroom (pleurotus ostreatus): Physical, nutritional, and sensory evaluation. Project Report. Universiti Sains Malaysia. (Submitted)
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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.
| Item Type: | Monograph (Project Report) |
|---|---|
| Uncontrolled Keywords: | green banana |
| Subjects: | R Medicine R Medicine > RA Public aspects of medicine |
| Divisions: | Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Monograph |
| Depositing User: | MUHAMMAD AKIF AIMAN AB SHUKOR |
| Date Deposited: | 13 Aug 2026 02:16 |
| Last Modified: | 18 Oct 2026 07:01 |
| URI: | http://eprints.usm.my/id/eprint/64763 |
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