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. 2025 Apr 23:10:101057.
doi: 10.1016/j.crfs.2025.101057. eCollection 2025.

Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities

Soklin Son  1   2 , Sreymom Hun  2 , Md Anisur Rahman Mazumder  3 , Lutz Grossmann  4 , Passakorn Kingwascharapong  5 , Samart Sai-Ut  6 , Pittaya Chaikham  7 , Young Hoon Jung  8 , Saroat Rawdkuen  1   9
Affiliations

Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities

Soklin Son et al. Curr Res Food Sci. .

Abstract

Consumer demand for healthy and sustainable food has driven the development of alternative meat products. This study investigated the effects of substituting peanut flour for chicken meat in meat balls. The hybrid chicken meat balls (HCM) were prepared by replacing chicken breast with 0, 25, 50, and 75 % peanut flour. Proximate composition, physico-chemical properties, textural quality, and protein patterns of HCM were determined. The protein (18.15-20.78 %), fat (0.13-18.71%), fiber (0.56-1.82 %), and ash (1.53-2.32 %) content increased with an increase in peanut flour. The highest cooking yield (99.16 %) was observed at 75 % peanut flour HCM, resulting in the highest juiciness (14.92 %). Texture profile analysis suggested that sample 25 % peanut flour HCM exhibited the most promising textural attributes and higher flour contents resulted in a decline in most textural attributes. HCM with 25 % peanut flour displayed a dense and continuous protein network, whereas 50 and 75 % peanut flour HCM had a looser, more porous structure. The amino acid profile of 25 % peanut flour HCM showed a significant presence of essential amino acids. The study concludes that substituting 25 % peanut flour improves protein and fiber content while maintaining desirable textural attributes, suggesting that peanut flour is a promising and sustainable option for meat ball production.

Keywords: Chicken; Hybrid; Meat ball; Nutrition; Peanut; Plant-based.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Effects of substituting chicken breast meat with peanut flour on the microstructure of hybrid chicken meat ball (HCM). Control = 100 % chicken meat ball. T1 = 25 % peanut flour and 75 % chicken breast meat based HCM, T2 = 50 % peanut flour and 50 % chicken breast meat based HCM, T3 = 75 % peanut flour and 25 % chicken breast meat based HCM.
Fig. 2
Fig. 2
Protein patterns of hybrid chicken meat balls (HCM) under reducing condition. M = Protein marker, pea. = peanut, chi. = chicken meat, con. = control, T1 = 25 % peanut flour and 75 % chicken breast meat based HCM, T2 = 50 % peanut flour and 50 % chicken breast meat based HCM, T3 = 75 % peanut flour and 25 % chicken breast meat based HCM.
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