Fababean Meat an Enriched Quality Plant Protein Meat Substitute

Faizullah Khan, Dr. Shahid Masood, Dr. Muhammad Ashraf, Dr. Asma Saeed, Alim-un-Nisa, Tajudin, Tariq Umar Khan, Ammarah Kanwal

Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Skardu, Islamabad Pakistan 
Mountain Agricultural Research Center Juglot Pakistan

Correspondence: Faizullah Khan, Pakistan Council of Scientific and Industrial Research (PCSIR) Laboratories, Lahore, Skardu, Islamabad Pakistan. Email [email protected]

Received: October 01, 2025 Published: November 21, 2025 
Citation: Faizullah Khan. Fababean Meat an Enriched Quality Plant Protein Meat Substitute. AOJ Emerg and Int Med. 2025;1(2):39–44. 
Copyright: ©2025 Faizullah Khan. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially.

Abstract 

A plant-based meat substitute, similar to minced meat and rich in protein, was developed using faba beans. The product, referred to as faba bean meat, contains 58% crude protein, 26% crude fat, and 6% ash content. Citric acid was found to be the most effective agent for isolating crude protein from faba beans during testing with different acids. To enhance its resemblance to real meat, food-grade color and other additives were used. The product’s nutritional profile was validated through experiments with rats over 40 days, showing comparable results to animal-based meat in terms of protein efficiency ratio and net protein utilization.

Keywords: faba bean, protein, meat substitute, high altitude