Development of pumpkin seed-Lima bean-based meatballs as sustainable protein alternatives: Evaluation of physicochemical, textural, and sensory properties.

The growing demand for sustainable proteins has prompted interest in plant-based meat alternatives that match the nutritional, physicochemical, and sensory characteristics of animal-derived products. In this study, plant-based meatballs (PLM) were developed using pumpkin seed, lima bean, and chickpea flours, and their properties were compared with those of chicken meatballs. Three formulations were prepared using a constant chickpea flour content of 25.5% and varying proportions of pumpkin seed and lima bean flours: S1 (51.0% pumpkin seed flour, 8.5% lima bean flour), S2 (34.0% pumpkin seed flour, 25.5% lima bean flour), and S3 (17.0% pumpkin seed flour, 42.5% lima bean flour). All PLM samples contained less fat and higher crude fiber than the control. Sample S1 yielded the highest protein (15.5%) and crude fiber (5.50%) contents, together with superior sensory scores. Sample S3 achieved the highest moisture content (61.5%), best cooking yield (90.46%), and most favorable color profile. Texture profile analysis showed that steaming enhanced the structural integrity; S3 showed higher hardness and springiness, whereas S1 demonstrated higher chewiness. Overall, S1 offered the most balanced nutritional and sensory performances, whereas S3 excelled in technological and visual attributes. These results support the feasibility of using chickpea, lima bean, and pumpkin seed flours as sustainable ingredients for plant-based meatball production.