Effect of thermal processing on chemical and technological properties of meatball analogues produced using enriched cashew apple waste

The growing demand for plant-based foods and sustainable protein sources has driven interest in upcycling agro-industrial residues into value-added products. This study aimed to evaluate the effects of cooking and microwave reheating on the quality attributes of meatball analogues formulated with cashew apple waste, whose protein content was enriched through semi-solid-state fermentation with Saccharomyces cerevisiae . Cashew apple waste (CAW) was fermented under semi-solid-state conditions for 24 h at 33 °C. Meatball formulations containing 10, 20 and 30% fermented cashew waste flour (FCWF) were evaluated for their physical, chemical, and technological properties after thermal processing. Samples containing 30% FCWF exhibited higher protein (29.4%), crude fiber (15.8%), and mineral contents (Fe, Mn, Zn and P). Thermal treatments altered oxidative stability and protein electrophoretic profiles compared with the control. Moreover, FCWF incorporation improved cooking performance by reducing water loss. Overall, these findings demonstrate that FCWF enhances the nutritional quality of meat analogues, particularly through protein enrichment, and that it represents a promising ingredient for innovative product development in the expanding plant-based food market.