Development of Plant-Based Nuggets by Using Chickpeas

Lew, Zhi Qi (2025) Development of Plant-Based Nuggets by Using Chickpeas. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The growing interest in plant-based meat alternatives is driven by health, sustainability, and animal welfare concerns. Chickpeas, which are rich in protein, dietary fibre, and bioactive compounds, represent a promising ingredient for functional meat analogues. This study aimed to develop chickpea-based nuggets using different chickpea-to-binder ratios and to evaluate their physicochemical, nutritional, microbiological, and sensory properties, with the objective of identifying the most balanced formulation. Three formulations were prepared: F1 (70% chickpeas, 30% binder), F2 (50% chickpeas, 50% binder), and F3 (30% chickpeas, 70% binder). Analyses included proximate composition, pH, water activity, texture profile, microbial safety, and sensory evaluation with 30 panellists. Results showed significant differences (p < 0.05) among formulations. Higher chickpea content in Formulation 1 significantly increased protein (12.43%), crude fat (12.27%), dietary fibre (8.20%), and ash, whereas higher binder content in Formulation 3 significantly raised carbohydrate levels (37.86%) and lightness (63.77). Texture properties, such as hardness, cohesiveness, and chewiness, also improved significantly with greater binder incorporation, producing a firmer, more meat-like bite. All samples were microbiologically safe (<10⁴ CFU/g) to consume. Sensory analysis demonstrated that although Formulation 1 was nutritionally superior, Formulation 3 was significantly preferred for crispiness, taste, and overall acceptability (mean score 7.0 out of 9). In conclusion, chickpeas can be effectively incorporated into nugget formulations to provide both nutritional benefits and desirable sensory qualities. Formulation 3 achieved the highest consumer acceptance, while Formulation 1 offered the best nutritional value, highlighting the need to optimise ratios for both health and market potential.