Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine.

3.2 Effect of soaking time on the physical quality of the meat analog Soaking treatment did not show a significant effect (p < 0.001) on the texture of lupine protein meat analog sample but there was a little significant effect (p < 0.01) on the pH value of the soaked lupine flour sample ( Table 2 ).

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The combined effect had shown a highly significant effect (p˂0.01) on the pH value of meat analog.

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