Exploring the Properties of Mung Bean, Cowpea, and Soy: Assessing Their Potential Suitability for Use in Plant‐Based Meat Alternatives

ABSTRACT With the growing global population, there is an increasing need to explore alternative protein sources to meet the rising demand. While soy is an established protein source, mung bean and cowpea are underutilized legumes that offer substantial nutritional and health benefits. Mung bean, cowpea, and soybean flours and protein isolates were prepared and analyzed for their physicochemical, structural, thermal, functional, and nutritional properties. Mung bean and cowpea had high protein contents (20.55 d % and 20.29 d %, respectively) making them a rich protein source. Cowpea flour had the highest pasting temperature (78.75 b °C) and peak viscosity (462.5 a cP), indicating superior starch resistance. Mung bean protein isolate showed the highest peak viscosity (23.00 c cP). Gelatinization enthalpy varied significantly ( p < 0.05) among the flours, with cowpea flour exhibiting the highest values, indicating stronger starch bonding. Key protein bands were identified at 26–60 kDa in mung bean, corresponding to vicilin‐like globulins; 48–61 kDa in cowpea, representing globulins; and 17–75 kDa in soy, linked to β‐conglycinin and glycinin. Mung bean and cowpea offer amino acid profiles comparable to soy, providing essential amino acids and serving as high‐quality protein sources. The flour is rich in macro elements like Mg, K, and Ca, while protein isolates are abundant in Fe, Zn, Cu, and Al. This study highlights mung bean and cowpea as promising, underutilized protein sources with exceptional nutritional and functional properties, offering a sustainable alternative to soy in plant‐based meat applications to meet the growing global demand for plant‐based proteins.