Increasing inclination towards vegan and vegetarian foods has led to the development of plant-based meat products. Bone marrow of meat is generally consumed by non-vegetarians for its nutritional value. As this is difficult for vegetarians, this study aimed to develop a plant marrow (corn cobs) incorporating oyster mushroom, roasted cashew nut, wheat gluten, and spices. The plant marrow was evaluated in three trials and tested for its proximate composition and sensory characteristics. Proximate analysis revealed the presence of 20.6% protein, 2.8% fat, 4.2% fibre, 7.0% moisture, 8.5% ash, and 56.8% carbohydrates in the final product.This indicated a well-balanced nutritional profile compared to natural animal meat. Sensory evaluation by an untrained panel provided high mean scores for appearance (7.55), taste (8.1), aroma (8.5), and texture (7.8), reflecting high consumer acceptability. Hence, this product can be considered a meat alternative for health-conscious consumers. Further studies can enhance the acceptability and texture of this food product along with efficient methods for packaging and increasing the shelf-life.

Keywords:Plant Marrow; Corn Cob; Plant-Based Meat; Vegetarian; Oyster Mushroom