Nutrition & Food

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Study

Mushroom-Chickpea Nuggets Could Replace Soy Protein

Mushroom-Chickpea Nuggets Could Replace Soy Protein

What they found

Nuggets made with a 55:15 mushroom-to-chickpea ratio had better texture and moisture retention than soy-based nuggets, though less protein.

Nuggets made with a 55:15 mushroom-to-chickpea ratio had better texture and moisture retention than soy-based nuggets, though less protein.

The number

55:15 mushroom-to-chickpea ratio

How solid is it?

Field study

Field study

Materials/engineering

Materials/engineering

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Published in

Food Chemistry Advances

Food Chemistry Advances

Covered in Shroom Scan

Section

GROWING GOURMET

GROWING GOURMET

As it ran in Shroom Scan

In Search of Vegan Chicken Nuggets

In Search of Vegan Chicken Nuggets

Mushroom and chickpea-based nuggets with a 55:15 mushroom-to-chickpea ratio are science’s newest creation. This alternative flour offers a better texture compared to soy-based nuggets so much that it could replace soy protein. The new nuggets also show improved moisture and fat retention, despite having lower protein content.

Mushroom and chickpea-based nuggets with a 55:15 mushroom-to-chickpea ratio are science’s newest creation. This alternative flour offers a better texture compared to soy-based nuggets so much that it could replace soy protein. The new nuggets also show improved moisture and fat retention, despite having lower protein content.

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