Effect of Fermentation on Nutritional and Sensory Properties of Textured Pea Protein for Plant-Based Meat Analogues
The demand for plant-based meat analogues (PBMAs) continues to rise, fuelled by environmental and health motivations. However, their nutritional quality remains a concern due to the presence of anti-nutritional factors (ANFs) such as phytic acid (PA), which can reduce the bioavailability of essential minerals and hinder protein digestibility. Additionally, sensory limitations and the frequent use
