Abstract

The growing demand for plant-based diets among athletes has raised concerns about their protein intake without animal products. To necessitate this, a protein-rich plant-based meat analogue using jackfruit, seitan/gluten, and soy chunks was developed in this study as a suitable alternative for vegan athletes. Three samples (A, B, and C) of vegan sausages were prepared using different ingredient proportions. Sample D served as the control and was a commercial product. To assess the overall acceptability of the samples, sensory evaluation was conducted using a scorecard and hedonic scale. The sample that received the highest overall acceptance in the sensory evaluation was sample A, which was chosen for further proximate and physical analysis, and the nutritional components were compared with the commercial control sample. Sample A exhibited a moisture content of 58.75%, an ash content of 3.77%, a fat content of 5.05%, a protein content of 16.90%, a crude fibre content of 1.1%, a carbohydrate content of 14.42%, and provided 170.7 Kcal of energy. The inclusion of seitan/gluten, and soy chunks contributed to its high protein content. The findings highlight the potential of Sample A as a sustainable and nutritious protein-rich analogue for athletes following a plant-based diet.