# Pre-Treatment of Vegetable Raw Materials (_Sorghum Oryzoidum_) for Use in Meat Analog Manufacture
## 1 Introduction  
The development of meat analogs based on plant-based raw materials is of growing interest for the food industry. These products can fully mimic real meat's appearance, flavor, and nutritional properties while positively impacting the environment, human health, and animal ethics [1]. Based on the studies performed by [PERSON] et al. [2], the consumption of plant-based proteins is lower compared to those of animal origin in European and American countries, while in Asia and Africa, the consumption of plant-based proteins prevails. However, internationally, the consumption of plant-based proteins is higher, which speaks to the unconditional increase in the consumption of plant-based meat analogs. Informing the consumer about the health benefits of using meat analogs from sustainable sources, rich in plant-based proteins, essential amino acids, and low-fat content, especially saturated fat, without cholesterol [1, 2, 3]; the correct views on environmental protection [4]; and the use of emerging techniques in the manufacture of food products [5] in comparison with traditional ones (roasting, grilling) that attract other disadvantages predicts an increase in the market of this segment up to USD 21.23 billion until 2025 [6]. Legumes are considered the main raw materials rich in plant-based proteins. The food industry is largely based on food products derived from cereals, considering they areprimary food crops [7]. Cereals give way to legumes in terms of protein content. However, some ingredients of cereals, such as gluten or starch, manifest viscoelastic properties and help to improve the texture of meat analogs through the treatment and extrusion process [8]. A raw material indicated in this field can be sorghum (_Sorghum Orzygodium_), which is a variety of hybrid origin, developed at the Institute of Selection and Genetics and the Institute of Scientific Research of Maize and Sorghum in Moldova in the 1980s. The respective plant shows resistance to drought and soil salinization [9], and has tolerance to diseases and pests [10]; sorzy is also characterized by a chemical composition rich in starch (74.12-82.0%), proteins (13%), sugars (0.24-0.37%), lipids (0.1-0.5%), and ash (0.36-2.0%) [11; 12]. Microstructural studies on extruded wheat starch by [PERSON] et al. [13] explained the different moisture ratios in producing meat analogs with adequate protein firmness and solubility. As an ingredient in meat analogs, starch acts as a filler, contributes to increasing yield, and influences the water retention capacity of the product [14]. The source of starch is chosen based on its functional properties and its availability [15]. Considering that to increase the shelf life of the cereals, they are subjected to the drying process after harvesting [16], in various technological processes, they can only be used after prior soaking [17]. Also, the conditioning and cleaning of the grains begins with the soaking stage [18]. The complex structure of grain tissues and the presence of pores involve different mass transfer processes, explained by their hydration behavior (concave or sigmoidal shape) [16]. In the case of concave-shaped hydration behavior, at the beginning, the hydration process happens quickly with a gradual decrease in the hydration rate over time until a balanced moisture content is obtained. In the given case, from the multitude of models used in the field, for data interpretation, the Peleg model is considered the most appropriate considering its simplicity [19]. The sigmoid shape behavior at the beginning shows a slow rate of grain hydration, which accelerates to an inflection point. Afterward, the hydration rate is reduced until the equilibrium moisture content is reached. To explain the hydration kinetics in the given case, the model of [PERSON] et al. [20] and the Ibarz-Augusto model [21] are used.