Optimization of Peas-mushroom (Pisum Sativum-agaricus Bisporus) as Plant-based Meat Alternative

Juliet Malatamban Badajos; CHEYSERR C. LELIS

doi:10.36948/ijfmr.2025.v07i04.51431

Optimization of Peas-mushroom (Pisum Sativum-agaricus Bisporus) as Plant-based Meat Alternative

Author(s)	Ms. Juliet Malatamban Badajos, CHEYSERR C. LELIS
Country	Philippines
Abstract	ABSTRACT The increasing global demand for sustainable protein sources has driven research into plant-based meat alternatives. Pisum Sativum (Commonly known as Peas) and Agaricus bisporus (common mushroom) present significant potential as a meat substitute due to their favorable texture, nutritional profile, and environmental sustainability compared to conventional livestock production. This study investigated the optimal utilization of Pisum sativum-Agaricus bisporus in developing high-quality, nutritionally complete meat alternatives, addressing gaps in integration methods, quality enhancement techniques, and market viability assessment. A mixed-method approach was employed, combining quantitative and qualitative assessments. Sensory evaluations were conducted in controlled environments with 10 food experts and 40 consumer participants to ensure study reliability. A multi-component formulation using a two-stage cooking process was developed and tested across different mushroom concentrations. The developed formulation successfully produced stable and appealing patties, with the 100-gram mushroom variant achieving "Acceptable" sensory ratings across all evaluation criteria. Statistical analysis revealed no significant differences between formulations, indicating flexibility for diverse product line development. Market evaluation demonstrated unanimous "Acceptable" ratings, reflecting exceptional consumer acceptance with strong cross-demographic appeal and premium pricing potential. Pea-Mushroom plant-based meat alternatives show exceptional commercial viability and consumer acceptance, positioning them as potentially disruptive products in the plant-based protein sector. The superior nutritional benefits, sensory satisfaction, and functional properties demonstrate the potential to fundamentally shift consumer preferences toward sustainable protein consumption while capturing substantial market share in the rapidly expanding alternative protein market.
Keywords	Keywords: Plant-based meat alternative, favorable texture, nutritional profile, environmental sustainability, market potential
Published In	Volume 7, Issue 4, July-August 2025
Published On	2025-07-20
DOI	https://doi.org/10.36948/ijfmr.2025.v07i04.51431
Short DOI	https://doi.org/g9tz76

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Optimization of Peas-mushroom (Pisum Sativum-agaricus Bisporus) as Plant-based Meat Alternative

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