Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties

• All formulations showed high in vitro protein digestibility (>90%). • FC-75 obtained the best in vitro DIAAS with 121%. • Fermented chickpea increased pastiness, but masked beany off-notes. • Gradual replacement of textured pea protein increased fibre content. • Fermented chickpea improved cooking loss. Plant-based meat analogues (PBMAs) have gained attention as sustainable alternatives to meat, but consumer acceptance remains a key limitation due to challenges of replicating meat properties. This work showed the effects of replacing textured pea protein with fermented chickpea (FC) obtained through solid-state fermentation with Pleurotus ostreatus , at three replacement levels: 50% (FC-50), 75% (FC-75), and 100% (FC-100), in a vegan meatball analogue. The effects on physicochemical, nutritional, and sensory properties were assessed. The inclusion of FC reduced cooking loss, with a 36% reduction in FC-75 compared to the control. Colour was slightly affected, with an increase in lightness and a reduction in redness and yellowness. The nutritional results revealed a gradual increase in dietary fibre by 27% as the FC content increased, along with an increase in low-molecular-weight dietary fibre. Protein was reduced by 64% but remained within the values required to use the high-protein claim. Protein digestibility was >90%, with improved in vitro DIAAR (Digestible Indispensable Amino Acid Ratio) in all formulations. FC-75 obtained the best DIAAS (Digestible Indispensable Amino Acid Score) with 121%. The sensory evaluation showed that the inclusion of FC resulted in reduced beany off-flavour and increased mushroom perception, while decreasing elasticity and crumbliness and increasing pastiness texture. Among all formulations, FC-75 provided the greatest improvement in cooking loss and protein quality, while maintaining a sensory profile similar to the control. Overall, these results highlight the use of FC as a promising strategy to obtain PBMAs with more balanced physicochemical, nutritional, and sensory properties.