## 4 Conclusions  
This study successfully demonstrated the potential of _Luffa cylindrica_ seed press cake as a valuable functional ingredient for sustainable meat substitute formulations, effectively transforming an agricultural waste byproduct into a food-grade material. The comprehensive characterization revealed that _L. cylindrica_ seed press cake possesses unique functional properties, including a high water holding capacity, significant antioxidant activity, and substantial protein content, which complement the gel-forming and swelling properties of tapioca flour. The LP30/TF70 blend emerged as the optimal formulation, providing balanced technological characteristics suitable for meat analog development. The resulting meat substitute exhibited acceptable textural properties that improved during storage, with cutting force values approaching those of conventional meat products after 12 days. While thermal processing reduced antioxidant activities by 80-85%, the products maintained structural integrity and demonstrated good microbiological safety throughout the storage period. This research represents the first comprehensive scientific evaluation of _Luffa cylindrica_ seed press cake as a functional food ingredient, establishing a novel pathway for agricultural waste vaporization that significantly advances the field of sustainable food ingredient development. The work makes several unique contributions to food science and technology. Methodologically, we developed the first systematic characterization protocol for _L. cylindrica_ seed press cake's techno-functional properties, providing benchmark data for water holding capacity, pasting behavior, and antioxidant profiles that were previously unavailable in the scientific literature. This establishes essential foundational knowledge for future food applications of this underutilized byproduct. The study uniquely demonstrates successful transformation of an agricultural waste stream into a value-added functional ingredient through systematic blend optimization with complementary materials. Unlike previous valorization studies that focus primarily on single-component characterization, our research provides a complete development pathway from waste characterization through to the final product formulation and sensory evaluation. This holistic approach contributes significantly to circular economy principles by demonstrating the practical implementation of waste-to-food conversion. From a technological perspective, the work advances meat substitute formulation science by introducing a novel fiber-rich ingredient that enhances both nutritional and functional properties while addressing sustainability concerns. The research contributes to global food security discussions by demonstrating how locally available agricultural wastes can be transformed into protein-alternative products using regionally accessible processing techniques. This represents a significant advancement in sustainable protein development that is particularly relevant for the tropical and subtropical regions where _L. cylindrica_ cultivation is established but seed press cake utilization remains unexplored. The identification of significant gender differences in meat substitute acceptance represents an important contribution to consumer behavior research in the plant-based food sector, providing insights that can guide targeted product development and marketing strategies. This socio-demographic analysis adds a crucial dimension to technical food development that is often overlooked in ingredient-focused research. Women showed a generally higher acceptance across all sensory attributes, suggesting that formulation optimization might benefit from considering demographic preferences to maximize market penetration. This research contributes to the circular economy by providing a viable pathway for agricultural waste vaporization while addressing the growing demand for sustainable protein alternatives. The findings establish _L.