Abstract
Non-meat proteins derived from a variety of plant and animal sources are used extensively as binders and extenders in meat
products in order to reduce costs and to provide certain functional properties, Four different types of raw legumes namely
soybean. black gram, chickpea and mungbean were evaluated as protein extenders in fresh beef sausages at 25°0 level of
substitution. All the treatments along with control were subjected to chemical, physical and sensory analysis. The results for
protein, moisture. Iat and pll although differ significantly among the treatments yet lied within acceptable range for all the
treatments. Ihe cooking losses and Warner-Bratzler Shear values decreased and juiciness increased for all substitutions,
Sensory analy sis showed a negative effect of substitution of meat with raw legume flours on the color, flavor, texture. taste
and overall acceptability of sausages. Black gram incorporation. however, into sausages showed better organoleptic
characteristics and higher acceptability as compared with the other three legumes
