MUMBAI, India, Aug. 24 -- Intellectual Property India has published a patent application (202641070223 A) filed by Vishnupriya; and Ratish on June 04, 2026, for Development Of Plant Based Meat Analogue Using Groundnut Oil Cake.
Inventors include Vishnupriya; and Ratish.
The application for the patent was published on August 21, 2026, under issue no. 34/2026.
Abstract: The increasing demand for sustainable protein sources and growing environmental concerns associated with conventional livestock production have accelerated research on plant-based meat alternatives. Plant-based meat analogues are designed to mimic the texture, flavor, appearance, and nutritional characteristics of animal meat while reducing environmental impact and promoting sustainable food systems. Groundnut oil cake, a proteinrich by-product of the edible oil industry, was selected as the primary raw material due to its high nutritional value and potential for value addition. However, its direct utilization is limited by poor sensory characteristics and the presence of anti-nutritional factors. To overcome these limitations, fermentation using Saccharomyces cerevisiae (baker’s yeast) was employed to improve the nutritional quality, digestibility, and sensory properties of the substrate. The fermented groundnut oil cake was formulated with wheat gluten, methylcellulose, salt, and vegetable oil to develop a plant-based meat analogue. Wheat gluten enhanced fibrous texture and chewiness, while methylcellulose improved binding and structural stability. The developed product exhibited an energy value of 331 kcal/100 g, protein content of 48.0 g/100 g, fat content of 12.5 g/100 g, carbohydrate content of 6.6 g/100 g, crude Fiber content of 3.2 g/100 g, ash content of 4.5%, total amino acid content of 45.2 g/100 g, and acceptable chemical quality parameters. The findings demonstrate that fermented groundnut oil cake can be successfully utilized for the development of a nutritionally enriched and sustainable plantbased meat analogue with promising potential for future food applications. Keywords: Groundnut oil cake, Plant-based meat analogue, Fermentation, Saccharomyces cerevisiae, Wheat gluten, Methylcellulose, Alternative protein.
Disclaimer: Curated by HT Syndication.
