Comparative Analysis of Protein Content in Animal-based Chicken, Plant-based Chicken, and Tofu: An Experimental Study

Abstract

This study aimed to compare and analyze the protein content in plant-based meat and animal-based meat. For this experiment, we selected three protein sources, including animal-based chicken nuggets, plant-based nuggets, and plant-based tofu, for the analysis. The research sought to determine whether plant-based meat alternatives would have similar or lower protein content than animal based chicken nuggets. In order to conduct the experiment, we first took three samples from each of our protein sources, and all samples were left in the dryer for 2 days to extract all the moisture. The samples were then ground into a fine powder, and water and ninhydrin were added before being placed in a water bath at 90 degrees Celsius for 20 minutes. The resulting colour change was recorded, and RGB values were extracted for the analysis. The study findings suggest no significant difference in protein content between the different samples.