Printability, rheology and, textural characterization of 3D-printed plant-based meat analogues using underutilized germinated horse gram (Macrotyloma uniflorum) and foxtail millet (Setaria Italica) | |
| Author | Chishi, Amekali |
| Call Number | AIT Thesis no.FIBNH-26-04 |
| Subject(s) | Plant genetics Meat substitutes Three-dimensional printing |
| Note | A Thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering & Bioprocessing Technology |
| Publisher | Asian Institute of Technology |
| Abstract | The growing demand for sustainable and allergen-free protein sources has driven the exploration of underutilized crops as viable alternatives to conventional soy and wheat-based formulations. This study investigated the use of germinated horse gram (Macrotyloma uniflorum) and foxtail millet (Setaria italica) for the development and optimization of 3D printed plant-based meat analogues (PBMAs). Germination significantly improved the nutritional profile of horse gram, increasing crude protein from 18.42% to 22.3%, dietary fiber by 54%, and in-vitro protein digestibility from 73.40% to 83.51%, while reducing antinutritional factors. Foxtail millet contributed a complementary starch-rich matrix (79.79% carbohydrate) that enhanced structural cohesion during extrusion. Twelve edible ink formulations were prepared by varying the germinated horse gram to foxtail millet ratio (1:1, 2:1, 3:1 and 4:1) at three water concentrations (55, 57 and 59 g per 100 g). All formulations exhibited non-Newtonian shear-thinning behavior (n < 1) with elastic-dominant viscoelastic character (G\\' > G\\'\\'), confirming printability. Water concentration was the dominant factor governing rheological performance, dimensional accuracy and post-processing stability, with 55 g water consistently producing the most structurally robust constructs with minimal deformation after freezing and frying. The optimum formulation, HGFM-D55 (4:1 ratio, 55 g water), achieved a chewiness of 1055.17 ± 427.97 g, within the authentic meat texture range of 900–1300 g, and beef-like redness (a* = 18.91–22.36) using beetroot extract as a natural colorant. In-vitro protein digestibility of HGFM-D55 reached 74.16%, surpassing commercial soy protein isolates (68–74%) and pea protein concentrates (65–72%). Scanning electron microscopy confirmed a continuous consolidated protein-starch matrix, while SDS-PAGE revealed germination-induced low molecular weight polypeptide bands (15–25 kDa) linked to enhanced digestibility. These findings establish germinated horse gram and foxtail millet as a viable, high-performance ingredient platform for sustainable 3D-printed plant-based meat analogue production. |
| Year | 2026 |
| Type | Thesis |
| School | Faculty of Food, Agriculture and Natural Resources (2026) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FEBT)/Former code name = FB |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Darniadi, Sandi;Chaiwut Gamonpilas;Ghimire, Anish; |
| Scholarship Donor(s) | AIT Alumni Scholarship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2026 |
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