Table 4.

Proximate composition of meat analogues (g 100 g⁻¹ d.m.). P_DF_O_P: dry-fractionated pea protein and oat protein; P_Is_O_P: pea protein isolates and oat protein; P_DF_P_Is_O_P: dry-fractionated pea protein, pea protein isolate, and oat protein; S_Is_O_P: soy isolates and oat protein.

	PDF_OP	PIs_OP	PIs_PDF_OP	SIs_OP
Protein	55.59 ± 0.93 d	75.66 ± 0.30 a	63.33 ± 0.35 c	75.63 ± 0.68 a
Lipids	8.93 ± 0.82 a	6.55 ± 0.31 b	7.52 ± 1.25 ab	4.26 ± 0.02 c
Carbohydrates	31.40 ± 0.46 a	14.58 ± 0.26 c	25.70 ± 0.68 b	15.56 ± 0.73 c
Ash	4.07 ± 0.16 a	3.21 ± 0.21 b	3.45 ± 0.22 b	4.25 ± 0.14 a

Data expressed on dry matter. Different letters in the same row mean significant differences at p < 0.05. n = 4.