Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.