Keywords:

Physicochemical

Sensory characteristics

Nutritional values

Evaluation

f a vegetable meat made with Pigeon Pea (Cajanus cajan

(L.)

Huth), Lentils

(Lens culinaris Medik) and Chia (Salvia hispanica L.)

Evaluación de una carne vegetal elaborada con Gandul (Cajanus cajan

(L.) Huth), Lenteja

(Lens culinaris Medik) y Chía (Salvia hispanica L.)

Avaliação de uma carne vegetal elaborada com feijão bóer (Cajanus cajan (L.) Huth), lentilha

(Lens culinaris Medik) e Chia (Salvia hispanica L.)

Alex Castro García

1,2

Sarly Jácome Reyes

Rev. Fac. Agron. (LUZ). 2022, 39(2): e223942

ISSN 2477-9407

DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v39.n3.08

Food Technology

Associate editor: Dra. Gretty R. Ettiene Rojas

University of Zulia, Faculty of Agronomy

Bolivarian Republic of Venezuela

Magister Scientiae en procesamiento de alimentos,

Universidad Agraria del Ecuador, Guayaquil, Ecuador.

Doctorado en Ciencias Agrarias, Facultad de Agronomía,

Universidad del Zulia.

Ingeniera Agrícola, Mención Agroindustrial, Universidad

Agraria del Ecuador, Guayaquil, Ecuador.

Received: 16-05-2022

Accepted: 04-07-2022

Published: 23-08-2022

Abstract

The nutritional values of pigeon pea, lentils and chia are factors to

consider promoting nutrition and providing healthy alternatives, seeking to

improve people’s quality of life. The objective of this research was to evaluate

the nutritional contribution, physicochemical, sensory and microbiological

parameters of a vegetable meat made from pigeon pea and lentils, fortied

with chia and vacuum-packed. Quantitative variables (pH, humidity,

proteins, carbohydrates, fats, ashes and ber), qualitative (color, smell, taste

and texture) and microbiologicals (total coliforms, molds and yeasts) were

evaluated. The treatments were T1 (55 % lentil, 40 % pigeon pea and 5 %

chia), T2 (50 % lentil, 45 % pigeon pea and 5 % chia) T3 (40 % lentil, 55

% pigeon pea and 5 % chia) and T4 (control, 50 % lentil and 50 % pigeon

pea). 30 experts were considered for sensory acceptance in terms of color,

smell, taste and texture. The vegetable meat from pigeon pea, lentil and chia

vacuum-packed, had a great nutritional contribution. T3 had the best values

of proteins, carbohydrates, fats, ashes, ber and acceptable values of pH and

humidity, being the best treatment. The lentil used in the highest percentage

(T3), obtained greater sensory acceptance, presenting better characteristics in

terms of color, smell, avor and texture, demonstrating positive organoleptic

properties in the nal product. The microbiological analysis performed

showed values that are within the provisions of the respective standard.

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Rev. Fac. Agron. (LUZ). 2022, 39(3): e223942. July - September. ISSN 2477-9407.

2-6 |

Resumen

Los valores nutricionales de gandul, lenteja y chía son factores a

considerar para promover la nutrición y brindar alternativas saludables,

buscando mejorar la calidad de vida de las personas. El objetivo

de esta investigación fue evaluar el aporte nutricional, parámetros

sicoquímicos, sensoriales y microbiológicos de una carne vegetal

elaborada a partir de gandul y lenteja, forticada con chía y empacada

al vacío. Se evaluaron variables cuantitativas (pH, humedad, proteínas,

carbohidratos, grasas, cenizas y bra), cualitativas (Color, olor, sabor

y textura) y microbiológicas (Coliformes totales, mohos y levaduras).

Los tratamientos fueron T1 (55 % lenteja, 40 % gandul y 5 % chía),

T2 (50 % lenteja, 45 % gandul y 5 % chía) T3 (40 % lenteja, 55 %

gandul y 5 % chía) y T4 (testigo, 50 % lenteja y 50 % gandul). Se

consideraron 30 expertos para aceptación sensorial en cuanto a color,

olor, sabor y textura. La carne vegetal a partir de gandul, lenteja y chía

empacada al vacío, presentó un gran aporte nutricional. El T3 presentó

los mejores valores de proteínas, carbohidratos, grasas, cenizas, bra

y valores aceptables de pH y humedad, siendo el mejor tratamiento. La

lenteja utilizada en mayor porcentaje (T3), obtuvo mayor aceptación

sensorial, presentando mejores características en cuanto a color, olor,

sabor y textura, demostrando propiedades organolépticas positivas

en el producto nal. El análisis microbiológico realizado presentó

valores que se encuentran dentro de lo establecido en la respectiva

norma.

Palabras clave: Características sicoquímico y sensoriales, valores

nutricionales.

Resumo

Os valores nutricionais do feijão bóer, lentilha e chia são fatores

a ter em conta para promover a nutrição e oferecer alternativas

saudáveis, procurando melhorar a qualidade de vida das pessoas. O

objetivo desta pesquisa foi avaliar a contribuição nutricional, físico-

química, sensorial e microbiológica de uma carne vegetal elaborada a

partir de guandu e lentilha, forticada com chia e embalada a vácuo.

Foram avaliadas variáveis quantitativas (pH, umidade, proteínas,

carboidratos, gorduras, cinzas e bras), qualitativas (cor, cheiro,

sabor e textura) e microbiológicas (coliformes totais, bolores e

leveduras). Os tratamentos foram T1 (55 % lentilha, 40 % feijão bóer

e 5 % chia), T2 (50 % lentilha, 45 % feijão bóer e 5 % chia) T3 (40 %

lentilha, 55 % feijão bóer e 5 % chia) e T4 (controle, 50 % lentilha e

50 % feijão bóer). 30 especialistas foram considerados para aceitação

sensorial em termos de cor, cheiro, sabor e textura. A carne vegetal

de feijão bóer, lentilha e chia embalada a vácuo, apresentou grande

aporte nutricional. O T3 apresentou os melhores valores de proteínas,

carboidratos, gorduras, cinzas, bras e valores aceitáveis de pH e

umidade, sendo o melhor tratamento. A lentilha utilizada em maior

porcentagem (T3), obteve maior aceitação sensorial, apresentando

melhores características em termos de cor, cheiro, sabor e textura,

demonstrando propriedades organolépticas positivas no produto

nal. A análise microbiológica realizada apresentou valores que estão

dentro do previsto na respectiva norma.

Palavras-chave: Características físico-químicas e sensoriais, valores

nutricionais.

Introduction

Studies of Food and Agriculture Organization of the United

Nations (FAOSTAT, 2015), afrms that excessive consumption of

animal protein produces coronary diseases or cardiovascular disorders,

due to high percentage of fat it possesses, which in turn causes health

problems in people, recommending a consumption of 25 % animal

protein and 75 % vegetable protein in the daily diet. In this sense, the

nutritional values of Pigeon Pea (Cajanus cajan (L.) Huth), Lentils

(Lens culinaris Medik) and Chia (Salvia hispanica L.) are factors

to consider promoting and encourage their consumption, providing

healthy alternatives to improve the life quality of the people, taking

advantage of the agricultural resources that each country possesses.

The pigeon pea is a high nutritional value legume, it is a source

of proteins, starches, ber, among others, well adapted to meet the

demands of consumers concerned about their health, whole seeds can

be used, debarked or in our, also as forage and green manure, its

potential is due to the fact that it is an economic crop with a high

protein value (Liendo and Silva, 2015). It has a high production of

dry matter and establishment, adapting better to the environmental

conditions of the tropics (López et al., 2018).

The lentil is an herbaceous plant of the Fabaceae family; it

is a plant whose grains have a high nutritional value and has the

peculiarity of being resistant to drought; it also presents starch,

proteins, fats, phosphates and chlorides (Cárdenas et al., 2014). In

this context, Puebla (2016) states that lentil meat is also indirectly

considered vegetable meat and is used as a response to the problems

that currently exist with processed foods. Lentil consumption in the

daily diet is important because it provides protein, starch, calcium,

iron and has eight (8) essential amino acids (Moreira et al., 2014).

Chia is an herbaceous plant from the Lamiaceae family. It was

used by the Aztecs as food and for medicinal purposes (Ayerza and

Coates, 2004). It is one of the richest sources of omega-3 fatty acids,

containing 60 % alpha linoleic acid (Omega-3) and 20 % alpha

linoleic acid (Omega-6), which corresponds to an ideal ratio of 3:1,

respectively; These fatty acids are essential for the functioning of the

organism. Additionally, chia is made up of protein, fat, carbohydrates

and ber. It contains minerals such as iron, calcium, magnesium and

potassium and has a great antioxidant capacity (Mosquera, 2018).

About sensory characteristics, Tipán and Ushiña (2012) indicated

that vegetable meats must have an adequate texture to prevent the

product from crumbling easily or causing discomfort when chewing

it and another important factor to consider when preparing. vegetable

meat is moisture, because it is one of the variables that can affect the

organoleptic properties of the nal product. Additionally, the authors

pointed out that the lack of macronutrients such as proteins in the

human body can lead to serious diseases in the organs. On the other

hand, Biotrendies (2017) stated that the human body takes longer to

eliminate animal meat, so vegetable meat provides better digestion.

An important aspect that must be considered is the storage of the

nal products. In this regard, Atlas (2019) indicated that the most

sought-after characteristic in meat packaging is that they be able to

resist moisture and thus ensure the shelf life of the product, they must

also be moldable and resistant to breakage.

Due to the nutritional contribution and health benets provided

by pigeon peas, lentils and chia, they are considered as an alternative

for the production of vegetable meat, with high quality standards and

adequate sensory characteristics that allow consumer acceptance and

integration of the product in the daily diet; likewise, due to its content

This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.

Castro y Jácome. Rev. Fac. Agron. (LUZ). 2022, 39(3): e2239423-6 |

of essential nutrients, they make it an excellent option for vegetarian

consumers and for those who have decided to start a healthy life.

Therefore, the objective of this research was to evaluate the

nutritional contribution (proteins, carbohydrates, fats and ber), the

physicochemical parameters (pH, and humidity), the microbiological

quality (total coliforms, molds and yeasts) and sensory (color, odor,

avor and texture) of a vacuum-packed vegetable meat made with

pigeon peas and lentils, fortied with chia.

Materials and methods

Description of the study area

The research was carried out at the Facultad de Ciencias Agrarias

de Ecuador, located in Milagro, province of Guayas, Ecuador,

which is 45 kilometers from Guayaquil and is located at coordinates

2°08´05´´S, 79°35´14´´O, with a predominant altitude of 8 and 15

meters above sea level. The area has an average annual temperature

of 25 °C and a rainfall of 1,361 mm per year (Instituto Nacional de

Meteorología e Hidrología INAMHI, 2018).

Preparation of vegetable meat

The lentil, pigeon pea and chia samples were obtained from the

experimental area of the Facultad de Ciencias Agrarias de Ecuador.

The reception of raw material was carried out, verifying that they

were in good condition and free of any foreign material. The grains

were soaked separately in plastic containers, pigeon peas and lentils

(500 g in 1 L of water for 60 min), chia (50 g in 500 mL of water for

15 min), subsequently, the drained in a plastic strainer to remove all

the water. Next, water was heated to 100 °C in separate containers and

the pigeon peas and lentils were added to cook for 30 minutes.

After the cooking process, each of the products was weighed on

an electronic scale (KERN brand, model PCB 350-3, Germany), to

establish the percentages to be used in the treatments and subsequently,

they were ground in a mill (Nogueira brand, model DPM, Junior,

Brazil), to then add the chia; additionally, salt, garlic, onion, pepper

and potassium sorbate were added as a preservative; moving in a

circular way constantly to give a homogeneous appearance. Then it

was placed in a polypropylene bag (15 cm x 25 cm), making sure

not to contaminate the product and that no air enters at the time of

packaging and sealing, with a slight pressure to remove the air inside.

The samples obtained in each of the treatments were kept refrigerated

at 4 °C. In Figure 1, the ow diagram of the process of making

vegetable meat based on pigeon peas, lentils and chia is presented.

Formulation of vegetable meat

For the formulation of vegetable meat, three concentrations of

pigeon peas and lentils were evaluated, in which 5 % chia (thickener)

at a constant concentration and a control treatment with 50 % lentils

and 50 % pigeon peas were also included (table 1).

Description of the variables to be evaluated in the process of

obtaining vegetable meat based on pigeon peas, lentils and chia.

Physico-chemical parameters

Samples were taken from each treatment to evaluate the pH and

humidity, after preparing the vegetable meat, taking as reference the

NTE INEN 1338-2010 standards (table 2).

The samples were sent to a certied laboratory in which the

analyzes of proteins (MMQ-241 method), carbohydrates (MMQ-

198 method), fats (MMQ-230 method), ashes (INEN ISO 520:2013

Gravimetry method) and ber (MMQ-12 NTE INEN 522 MOD

method) were performed.

Moisture determination

It was obtained through the measurement of the initial mass

and the nal mass, in each of the samples, following the formula of

Giraldo (1999), for the determination of humidity.

SELECTION

WASHING AND DISINFECTION

IMMERSION

FILTER

COOKING

ADDITION

HOMOGENIZED

MOLD

PACKING

SEALED

REFRIGERATE

Lentils and pigeon peas:

500g in 1 liter of water

for: 60 min.

100°C: 30 min.

Onion, garlic

powder, chia

and potassium

sorbate

Salt and pepper

polypropylene

bag

vacuum

4 °C

COOLED

Chia 50g in 500ml of

water for 15 min.

RECEPTION

WEIGH

GRIND

Figure 1. Flow chart for obtaining vegetable meat based on

pigeon pea, lentils and chía.

Table 1. Formulation of vegetable meat made with pigeon pea,

lentils and chia.

Treatments Gandul (%) Lentils (%) Chía (%)

1 55 40 5

2 50 45 5

3 40 55 5

4 50 50 (Control)

Table 2. Physicochemical and bromatological requirements for

meat products.

Requirements Unit Min. Max. Testing method

Total fat % --- --- INEN 778

Protein % 18 --- INEN 781

Ashes % --- 6 INEN 786

pH - --- 6.8 INEN 783

Ascorbic acid mg.kg

-1

--- 100 INEN 791

Sodium or potassium

nitrite

mg.kg

-1

--- 125 INEN 784

Polyphosphates mg.kg

-1

--- 3000 INEN 782

NTE INEN 1347- 1985-11

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4-6 |

pH determination

Ten grams (10 g) of vegetable meat were liqueed with 5

mL of distilled water, then they were placed in a beaker, the pH

meter (Brand Metrohm, portable PH meter model 913 pH Meter,

Switzerland) was taken to neutral and then the the pH value.

Sensory parameters (smell, taste, color and texture)

They were evaluated using a hedonic criterion, on a scale of

six (6) points: 6, I like it very much and 1, I do not like it. For

sensory evaluation, a panel of 30 judges was used. The format of

the evaluation form used is indicated in table 3. The samples for

sensory evaluation were represented by 40 g of vegetable meat from

each treatment and the interval time between each evaluation was

ve (5) minutes.

Table 3. Hedonic scale.

Category Numerical valuation

I like it a lot 6

Very good 5

Good 4

Regular 3

I like it a little bit 2

Dislike 1

Microbiological analysis (total coliforms, molds and yeasts)

The samples were sent to a certied laboratory to determine the

stability of the product at 0, 7 and 15 days, according to the NTE

INEN 1338-2012 standard (table 4).

Table 4. Microbiological requirements for meat products.

Requirements n c M M Testing method

Aerobic mesophilic

(ufc.g

-1

)

5 3 1.0 x 10

1.0 x 10

NTE INEN 1529-5

Escherichia coli

(ufc.g

-1

)

5 2 1.0 x 10

1.0 x 10

AOAC 991.14

Staphilococus

aureus (ufc.g

-1

)

5 2 1.0 x 10

1.0 x 10

NTE INEN 1529-14

Salmonella (25 g) 5 0 Ausencia - NTE INEN 1529-15

NTE INEN 1338:2012 Third review 2012-04, n: number of units in the sample,

c: number of defective units, accepted, m: acceptance level y M: rejection level

Experimental design and statistical analysis

The quantitative variables were evaluated considering a

completely randomized design with three replicates per treatment

that allowed obtaining a total of 12 experimental units.

The sensory analysis was performed under a hedonic criterion,

a completely randomized block design was used, in which the

blocking source was represented by the sensory panel of 30 judges.

The trial consisted of four formulations and 120 experimental units.

The experimental unit was approximately 500 g of vegetable

meat for each formulation. An approximate amount of 40 g of each

sample was given to the 30 experts who made up the panel; that

they analyzed according to the attributes detailed in the sensory

analysis form.

The data obtained from the sensory assessment were organized

in an Excel spreadsheet of Microsoft Ofce

2010 version, for

processing and then subjected to analysis of variance to detect

signicant differences between treatments. Likewise, as a mean

comparison test, the Tukey test was used at 5 % probability; the

statistical package SAS® (SAS, 2014) was used.

Results and discussion

Humidity and pH

Table 5 shows the results obtained for humidity and pH of the

vegetable meats made with the different formulations.

Table 5.

Humidity and pH values obtained in vegetable meats

made with the different formulations.

Treatment Humidity (%) pH

T1 72.00

6.78

T2 71.05

6.74

T3 72.01

6.70

T4 72.57

6.85

CV (%) 0.30 0.25

The control vegetable meat (T4) had the highest percentage of

moisture (72.01 %), while the one made with 55 % pigeon peas

and 40 % lentils (T1) and with 40 % pigeon peas and 55 % lentils

(T3) showed similarity in the humidity results. On the other hand,

the lowest humidity values (71.05 %) were obtained for T2 (50 %

pigeon peas and 45 % lentils). These results coincided with those

published by Haro (2015), in his work on the elaboration of a

vegetable meat of lentil with wheat gluten, seasonings and natural

preservatives, in which it indicates that the optimal humidity for

the conservation of vegetable meat is in a range of 70-75 %. On the

other hand, the humidity values obtained are in accordance with the

NTE INEN 2728 standard (maximum 75 % humidity).

Regarding pH, T4 had the highest value with 6.85, followed

by T1 and T2 with 6.78 and 6.74, respectively, while T3 had the

lowest pH value with 6.70. The pH values in vegetable-type meat

made from pigeon peas, lentils and chia were in accordance with the

NTE INEN 1347-1985-11 standard, which indicates a maximum

pH value of 6.8 (table 5).

Bromatological analysis

The results obtained in the bromatological analysis of the

vegetable meats made with the different formulations are presented

in table 6.

Table 6. Bromatological analysis of vegetable meats made with

the different formulations.

Parameters Method T1 T2 T3 T4

Carbohydrates

(g.100g

-1

)

MMQ-198 12.35 12.2 18.71 -

Ashes (g.100g

-1

)

INEN ISO520:2013

(Gravimetry)

1.07 1.07 1.53 1.06

Fiber (g.100g

-1

) INEN 522 MOD 6.66 6.98 9.90 6.52

Fat (g.100g

-1

) MMQ-230 0.68 0.70 0.78 -

Protein (g.100g

-1

) MMQ-241 6.10 6.12 6.92 6.10

All the values obtained in the bromatological analysis of the

meat samples were within the NTE INEN 1338: 2012 standard.

Based on 100 g of nal product, T3 had values of 1.53 g 100 g

-1

of ashes; 9.9 g.100 g

-1

ber; 0.78 g.100 g

-1

of fat; 18.71 g.100 g

-1

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of carbohydrates and 6.92 g.100 g

-1

of protein. The results coincided

with those reported by Cruz and Jaguaco (2016), who assessed the

nutritional content of the best sensory formulation of a vegetable

meat based on amaranth and lentil, concluding that vegetable meat

formulations can be established from other Andean grains and the

same or better nutritional value will be obtained than traditional soy

meat.

Sensory evaluation

The means of the variables color, smell, avor and texture are

detailed in table 7, specied according to the Tukey comparison test

(p<0.05). Acceptance levels in terms of color were between 3.00

and 5.80 within the hedonic scale, resulting in T3 with the highest

acceptance mean. T1 was the least accepted. For the odor attribute,

T3 had the mean of greater sensory acceptance (5.00), while T1, T2

and T4 showed similar values, because in its formulation the most

attenuating odor was that of pigeon pea, which was presented in

greater percentage in those treatments.

For the avor attribute, T3 also had the highest average with 5.40,

presenting a higher percentage of lentils, which helped improve the

organoleptic characteristics. T1, T2 and T4 had similar effects between

them. Regarding texture, in the same way T3 had the highest mean with

6.00; T1, T2 and T4 had equal effects between them (table 7).

Table 7. Sensory analysis of vegetable meats made with the

different formulations.

Treatments Color Smell Taste Texture

T1 3.00

3.40

3.60

4.20

T2 4.20

3.40

4.00

T3 5.80

5.00

5.40

6.00

T4 3.00

3.60

3.40

4.00

CV (%) 19.81 19.65 22.15 19.66

a, b, c

Different letters indicate signicant differences (p<0.05).

According to the above, T3 (40 % pigeon peas and 55 % lentils)

was the best evaluated meat by the sensory panel, in terms of its

sensory attributes color, smell, avor and texture. Similar results

were reported by Haro (2015), indicating that the incorporation of

lentils as a base in vegetable meat positively inuences the sensory

characteristics of the nal product.

On the other hand, Montesdeoca et al. (2020) carried out a sensory

analysis of a vegetable meat to which three (3) types of potato starches

were added, indicating that vegetable meats are well accepted in the

market, with a good score by tasters in terms of color, smell, taste and

texture. Regarding the nutritional aspect, Rojas et al. (2017) pointed

out the advantages of vegetable meats and the contribution of protein,

omega 3 fatty acids, iron, zinc, iodine, vitamin D, vitamin B12 that

can generate benets for the health of people. Likewise, Vera et al.

(2017) indicated that the elaboration of vegetable meat is a nutritional

option to reduce the collateral effects of animal meat, being more

accessible due to its extensive production system, presenting a great

nutritional contribution to complement the nutritional needs in more

unprotected populations and in segments with less purchasing power.

Microbiological analysis

According to the microbiological results observed in table 8, there

is a growth of yeasts and total coliforms after seven (7) days.

Table 8. Results Microbiological analysis of vegetable meats.

Parameter Units 0 days 7 days 15 days

Yeasts and molds up.g

-1

< 10 3.4 x 10

1.2 x 10

Total coliforms ufc.g

-1

< 10 2.1 x 10

8.3 x 10

In the case of molds and yeasts, they are maintained for up to

15 days, unlike total coliforms, where a decrease is observed after

15 days; these factors mean that the longer the meat is exposed to

cold, the microbiological load decreases. It is worth mentioning that

the microbiological count is within the parameters established by the

NTE INEN 1346:2015 standard (1.0 x 10

) molds and yeasts and

(1.0 x 10

) total coliforms. Sorbate (used as a preservative) did not

inuence the results obtained in this work. In this sense, Vera et al.

(2017) stated in their research that vegetable meats can last up to 30

days using chemical preservatives.

The microbiological analysis of molds, yeasts and total coliforms

carried out on the nal product showed microbial growth at 15 days,

however, its values remain within the permitted range as indicated

by the respective standard for vegetable meats, therefore, the nal

product it is of quality and suitable for human consumption.

Conclusions

Vacuum-packed vegetable meat made with pigeon peas, lentils

and chia, had a great nutritional contribution, being an alternative in

the diet of people. The meat with 40 % pigeon peas and 55 % lentils,

had the best values of protein, carbohydrates, fats, ashes and ber and

acceptable values of pH and humidity, being the best treatment.

The meat in which the lentil was used in the highest

percentage (T3), obtained better sensory acceptance and had better

characteristics in terms of color, smell, avor and texture, showing

positive organoleptic properties in the nal product. Chia did not

negatively inuence meat texture. The microbiological analysis of

total coliforms, molds and yeasts performed on the nal product, had

values that are within the provisions of the respective standard.

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