Plant-Based Burgers Made with Green Banana Biomass (GBB) Associated with Teff and Chickpea Derivatives

Abstract

The objective of this study was to develop meat analog burgers using green banana biomass (GBB) combined with teff and chickpea derivatives, as well as to evaluate their chemical and technological quality, in addition to comparing them with industrialized meat and plant-based burgers. Four formulations (F1: 100% GBB; F2: 75% GBB; F3: 60% GBB; and F4: 50% GBB, with 25% teff and 25% chickpeas) were developed and compared to the following industrialized burgers: F5 (meat-based) and F6 (plant-based). All the samples were subjected to physical (initial/final weight, diameter, height, color, and texture) and chemical (pH, proximate composition, fiber, and caloric value) analyses. Among the treatments, F4 showed the highest initial weight (223.00 g) and final weight (201.66 g), initial diameter (12.33 cm) and final diameter (11.96 cm), and a reduction in height from 2.04 cm to 1.57 cm. In terms of firmness, F4 was significantly higher than that of the other treatments (p ≤ 0.05). Regarding its chemical composition, F4 presented a high protein content (10.25%) and energy value (285.30 kcal). The total fiber content for F1 to F4 was 3.62%, 3.74%, 3.97%, and 4.15%, respectively, while F6 (plant-based) reached 5.69%. These findings indicate that the combination of GBB with teff and chickpeas, especially in F4, was favorable for producing meat analog burgers with promising technological and nutritional properties.

Keywords: Eragrostis tef; Musa spp.; burger analogs; meat analogs; meat substitutes.

Figure 1

Flowchart for the preparation of green banana analog burgers with biomass, meat, plant-based flours, and chickpeas. Source: study data.

Figure 2

Percentage of cooking loss (%) and diameter reduction (%) in the evaluated burgers. ^abcd Different superscript letters in each column indicate a significant difference (p ≤ 0.05) for the treatments. Source: study data.