In this decade, there has been a surge in concerns for one's health, environment, and sustainable lifestyle, paving the way for meat alternatives in the market. This research aimed to develop a plant‐based meat analog that mimics the structure of the meat. In this study, vegan sausages were developed using three varied combinations of raw jackfruit (RJF) and banana floret (BF), tested for textural, physico‐chemical, and sensorial properties. The developed sausage was compared with commercial chicken sausage. Developed vegan sausage S1, S2, and S3 showed significant overall acceptability (p > .05) and had similar flavor preference as control. High fiber (5.30 ± 0.04%) and high protein (19.10 ± 0.36%) content was obtained in S2 and S3. As a result, a novel vegan sausage was developed using unique and readily available ingredients such as RJF and BF, which had a high sensory acceptance and large economic potential.

1. Effective utilization of plant‐based ingredients (Jackfruit and Banana floret) in the development of meat analog.
2. The vegan sausage resulted in less fat, high fiber, and high protein.
3. Jackfruit and banana floret are underutilized bio‐mass, valorization of these ingredients into meat analog obtained a greater sensory acceptance product.