Development and comprehensive characterization of hybrid chicken meatballs formulated with a ternary blend of green pea, chickpea, and peanut flours

Alternative meat products have been developed in response to consumer demand for healthy food. This study aimed to develop and evaluate hybrid chicken meatballs (HCB) by partially substituting chicken meat with a mixture of plant-based flours. Three HCB formulations (T 1 –T 3 ) were prepared by replacing chicken meat with increasing levels of green pea flour (15–25%) and chickpea flour (10–20%), along with constant 5% peanut flour. Proximate composition, physicochemical characteristics, microstructure, amino acid profile, and sensory properties were evaluated. Increasing plant flour substitution significantly ( p < 0.05) increased protein, ash, fibre, and carbohydrate content while reducing moisture and fat content. Cooking yield, moisture retention, and juiciness all improved progressively with plant flour addition. Textural properties, including hardness, springiness, cohesiveness, and chewiness, decreased with increasing substitution levels. Microstructural analysis confirmed that T 2 (20% green pea flour + 15% chickpea flour) formed the most cohesive and uniform protein matrix. Essential amino acid analysis confirmed that T 2 exceeded the control in most essential amino acid concentrations and met FAO/WHO reference values. Sensory evaluation confirmed T 2 as the most preferred formulation overall. These results indicate that moderate substitution of chicken meat with plant-based flours is an effective strategy for developing nutritionally enhanced, consumer-acceptable hybrid meatballs.