Development of pumpkin seed-Lima bean-based meatballs as sustainable protein alternatives: Evaluation of physicochemical, textural, and sensory properties

The growing demand for sustainable proteins has prompted interest in plant-based meat alternatives that match the nutritional, physicochemical, and sensory characteristics of animal-derived products. In this study, plant-based meatballs (PLM) were developed using pumpkin seed, lima bean, and chickpea flours, and their properties were compared with those of chicken meatballs. Three formulations were prepared using a constant chickpea flour content of 25.5% and varying proportions of pumpkin seed and lima bean flours: S 1 (51.0% pumpkin seed flour, 8.5% lima bean flour), S 2 (34.0% pumpkin seed flour, 25.5% lima bean flour), and S 3 (17.0% pumpkin seed flour, 42.5% lima bean flour). All PLM samples contained less fat and higher crude fiber than the control. Sample S 1 yielded the highest protein (15.5%) and crude fiber (5.50%) contents, together with superior sensory scores. Sample S 3 achieved the highest moisture content (61.5%), best cooking yield (90.46%), and most favorable color profile. Texture profile analysis showed that steaming enhanced the structural integrity; S 3 showed higher hardness and springiness, whereas S 1 demonstrated higher chewiness. Overall, S 1 offered the most balanced nutritional and sensory performances, whereas S 3 excelled in technological and visual attributes. These results support the feasibility of using chickpea, lima bean, and pumpkin seed flours as sustainable ingredients for plant-based meatball production.