Optimation 1,2 formulation of meat analog from cowpea (Vigna unguiculata L Walp) protein curds and cocoyams (Xanthosoma sagittifolium) modification starch as filler
Meat is a protein resource is consumed by society generally. With a high protein content, meat also has a high saturated acid content. A large amount of meat consumed causes diseases, so we need to replace this product with alternatives that can supply the protein needed, but that has a good effect. One alternative is the meat analog. Meat analog is a product made from protein and carbohydrate sources. Soy protein and gluten flour are raw materials that have been used for a long time (Li et al., 2007).