Comparison of Omega-3 and Protein Content in Chickpea-Based Plant Patties Fortified with Different High Polyunsaturated Fatty Acid Vegetable Oils

Abstract

Plant-based diets are gaining popularity due to health and environmental benefits. However, ensuring sufficient omega-3 intake from plant sources remains a challenge. This study examined the effects of vegetable oils rich in polyunsaturated fatty acids on the protein and omega-3 content in chickpea-based patties. Oils rich in omega-3, namely camelina oil (F1), canola oil (F2), and soybean oil (F3), were added based on the recommended daily intake. Protein content was measured using the Kjeldahl method. The control patty (F4, without oil) had the highest protein content (9.96%), significantly higher than F1 (9.12%), F2 (8.60%), and F3 (8.69%) (p < 0.05). F1 had the second-highest protein content and was significantly higher than F2 and F3 (p < 0.05). F2 and F3 showed the lowest protein levels and were not significantly different from each other (p > 0.05). Among oil-added samples, F1 showed the highest protein content. This may be attributed to camelina oil’s better compatibility with the patty matrix, causing less protein dilution compared to canola and soybean oils. Although camelina seeds contain less protein than soybean, their integration into the formulation may preserve protein content more effectively. These patties offer a practical option to improve nutrient intake, especially among children.

Keywords: Vegan patty, Plant-based protein, Omega-3, Vegetable oils, Protein content