The excess consumption of resource-intensive foods, such as animal-based products is partly responsible for undesirable effects on human health and the environment. In order to lessen the exploitation of natural resources and animal husbandry, one important alternative is to reduce meat consumption by replacing or substituting plant-based meat analogues restructured meat binder or formed meat mimeticks. Processing of leguminous proteins into plant based meat analogues or alternatives are inevitable to meet consumer demands and building of resilience in food supply chain. Researchers from the academic institutions and FMCG sectors are actively exploring leguminous proteins to replace or substitute for animal meat sourced proteins. Legume proteins have a fairly well balanced amino acid profile, and shown high potential for substituting animal meat via formulating and developing of healthy, protein dense, reduced LDL levels, free of cholesterol, and nutritionally equivalent or greater tha

Legume proteins; meat analogue; soy protein; textured vegetable protein; meat alternatives.

A balanced blend of leguminous and cereal protein based products offer a well balanced diet for both vegetarians and traditional meat consumers. There is a huge growth and ample of opportunities for food researchers, startup companies, entrepreneurs and venture capitalists to explore new protein sources and innovations in production technologies to support rapidly evolving meat analogues market. Optimizing the textural related sensory attributes of plant based meat analogues are a main goal for innovative product new development and culinary applications. Tweaking the existing recipes, creative product formulations and use of innovative processing methodologies are the major steps in developing fibrous meat like quality attributes. The addition of a different kind of vegan based additives plays a key role in order to produce real meat quality attributes such as micro structured fibrous texture, water holding capacity of meat, mouth feel, after taste and flavor. There are numerous conce

Poshadri, A. and Pawar, V.S. (2021). The Potential of Production of Meat Analogue by using Indian Legumes- A Review. Biological Forum – An International Journal, 13(2): 557-564.