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May 27, 2026Food Chemistry1 citationsOpen Access

Comparison of the protein quality of chicken and plant-based chicken analogues using the INFOGEST in vitro digestion system

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MAMay AlotaibiMMMolly MuleyaASAndrew Salter

Key Points

  • This research aims to compare the protein quality and digestibility of chicken versus plant-based chicken analogues using an in vitro digestion system.
  • Compared proximate composition and digestibility of chicken and plant analogues.
  • Measured protein hydrolysis and amino acid digestibility using the INFOGEST system.
  • Chicken exhibited higher in vitro protein hydrolysis than plant-based products.
  • Amino acid digestibility was nearly 100% in chicken, while it ranged from 81–93% in plant analogues.
  • DIAAS classified chicken as high-quality protein; however, plant analogues were identified as lysine limited.

Abstract

• Compared proximate composition and digestibility in chicken and analogues. • Chicken showed higher in vitro protein hydrolysis than plant-based products. • Amino acid digestibility ~100% in chicken while 81–93% plant analogues products. • DIAAS classified chicken high-quality protein, but analogues were lysine limited.

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Cite This Study

Alotaibi et al. (2026) studied this question.

synapsesocial.com/papers/6a16891d0c924ddd1bd57f8ahttps://doi.org/10.1016/j.foodchem.2026.149734
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