Valorization and Nutritional Assesment of Millet-based Vegan Meatballs Using Jackfruit Seed Powder and Composite Flour

Abstract

The increasing demand for plant-based foods has led to the innovation of nutritious meat analogues. Ethical and health concerns related to red meat have driven demand for meat analogues using sustainable crops like soy, amaranth, and jackfruit. Roasting jackfruit seeds enhances nutrient bioavailability by reducing anti-nutrients. Jackfruit seed powder can improve protein and starch levels in food items such as noodles, cakes, cookies, and biscuits. This study aimed to formulate and develop vegan meatballs using a blend of finger millet, amaranth, barnyard millet, and jackfruit seed powder. Jackfruit seeds, an underutilized agro-waste rich in starch and protein, were processed into flour and blended with millets and defatted soya chunks in varying proportions. The prepared meatballs were analyzed for their proximate composition, texture, and color.  Proximate analysis showed that T4 had the highest protein content (20.61%), along with favorable fat, fiber, and energy values. Textural analysis revealed that T4 provided a firm yet cohesive texture, while color measurements confirmed its appealing visual quality. Sensory evaluation conducted using a 9-point hedonic scale rated T4 highest across all attributes colour (7.70), texture (7.83), flavour (8.13), taste (8.47), and overall acceptability (8.04) comparable to the commercial control. The study demonstrated that incorporating jackfruit seed powder and millets can result in a nutrient-dense, acceptable, and sustainable plant-based meat alternative, offering both health benefits and value addition to agro-waste products like jackfruit seeds.