Production of Paste from Legumes and Cereals Rich in Essential Amino Acids to Replace meat in Burger Processing

Abstract

The aim of this study was to prepare a paste of, grains (cereals and legumes) containing the optimum proportions of essential amino acids compared to the content of meat from the essential amino acids so that it can be used as a substitute for meat in processed burger, reducing cost and with similar nutritional value of meat, Three pastes were made based on amino acid ratios with acceptable or appropriate physiochemical properties, and the results of laboratory tests showed the highest proportions of protein in paste 3 (19.49%). While the theoretical basis on which the paste was made was proven that it contains the best ratio of essential amino acids. As for the sensory evaluation, the same paste indicated that it is the best in terms of taste, color, smell and texture compared to the other pastes (1,2) and accordingly we recommend using the paste No. (3)in burger preparation