Replication data for: Fermented chickpea flour replacing textured pea protein in a meat analogue: Effect on nutritional, physicochemical and sensory properties

This dataset contains physicochemical, nutritional, protein quality, and sensory data of plant-based meatball analogues formulated with fermented chickpea (FC) as a partial or total replacement for textured pea protein. The FC was obtained through solid-state fermentation with Pleurotus ostreatus. Formulations evaluated include a control sample (0% replacement) and three substitution levels: 50%, 75%, and 100% (FC-50, FC-75, and FC-100, respectively). The dataset includes results of cooking loss, color parameters, protein and dietary fiber content, protein digestibility, DIAAS/DIAAR values, and sensory attributes across all formulations. The primary objective of this study was to evaluate how replacing textured pea protein with fermented chickpea affects the physicochemical, nutritional, and sensory properties of meat analogues, with a specific focus on enhancing protein quality and mitigating legume-associated off-flavors. These data serve to support the development of plant-based alternatives with optimized nutritional and sensory profiles, and to advance research on sustainable food formulations utilizing fermented legumes. The results derived from this dataset are thoroughly discussed in the associated scientific publication.