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- Akhtar, Saeed, et al.
(författare)
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An Overview of Plant-Based Protein Rich Products
- 2022
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Ingår i: Plant Protein Foods. - Cham : Springer International Publishing. - 9783030912055 - 9783030912062 ; , s. 27-60
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Bokkapitel (refereegranskat)abstract
- Deleterious impact of animal meat production and consumption on environment and consumers health has developed interests for exploring relatively safer, healthier, and sustainable food sources. Promoting the production and consumption of plants as alternative to meat proteins do not merely conserve the ecosystem but also promote consumers health and well-being by consistent modification of their food consumption behaviors. Grains, legumes, nuts and edible seeds resources are being consumed as staple foods at various global regions and are referred as poor man’s meat. However, proteins and bioactive peptides from different sources differ in their functional properties depending on their composition and concentration but having good biological value as essential components in human diet. Incorporation of grains, legumes and nuts protein isolates in various formulated food products (seitan, tofu, hummus, Ezekiel bread, flakes, snacks, meat analogues, dairy alternatives) possess potential health benefits by reducing the risk of malnutrition and enhance the utility of these products to fight against the challenges of food insecurity and improve the environmental sustainability of food production. The chapter in hand thus provides a deeper insight of potential plant protein sources and their intended uses in food value-addition and food enrichment.
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| 2. |
- Ismail, Tariq, et al.
(författare)
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Fermented Plant Protein Products
- 2022
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Ingår i: Plant Protein Foods. - Cham : Springer International Publishing. - 9783030912062 - 9783030912055 ; , s. 197-222
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Bokkapitel (refereegranskat)abstract
- Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the staple crops and comprises a larger share of the total dietary energy supply. Beside the fact that a mixture of plant proteins derived from a variety of edible plants can serve as complete sources of amino acids to meet human physiological needs, a larger segment of global population still relies upon individual food crops as primary source of dietary energy. Such a situation calls for comprehensive evaluation of food processing techniques like fermentation that not merely improves seasoning quality of the plant produce but also enhance availability and supply of indispensable nutrients. Fermented foods are ubiquitously found in the diets of peoples from different cultures and traditions. Fermented plant foods are groups into cereals, legumes, nuts, seeds, tubers and fruits and vegetables. This chapter provides an overview of the fermented plant foods that may be classified as concentrated source of proteins and anticipate a major contribution to cost-effective delivery of a balanced amount of essential amino acids, dietary fibers, minerals, vitamins, and a wide range of non-nutrients bioactive compounds of human health significance. The chapter in hand, provides an insight to some traditional fermented plant protein products and comprehensively discusses role of fermentation in reducing the load of intrinsic toxicants, and in improving essential amino acids contents and their availability.
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| 3. |
- Khokhar, Javeria, et al.
(författare)
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Prevalence and determinants of anemia among resident female university students from Southern Punjab, Pakistan
- 2022
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Ingår i: Women and Health. - : Informa UK Limited. - 0363-0242 .- 1541-0331. ; 62:6, s. 488-501
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Tidskriftsartikel (refereegranskat)abstract
- Health and nutritional status of the women of reproductive age (WRA) is expected to be influenced with women literacy status alongside other sociodemographic indicators. However, data are scant to validate if literate young women have lower incidence of anemia prevalence. Nexus to the problem stated, a cross-sectional study was conducted on 1,541 female resident university students (FRUS) aged 17–35 years from a public sector university located in Southern Punjab, Pakistan. Hemoglobin (Hb) led screening for anemia was performed followed by nutritional assessment and structured questionnaire-based sociodemographic and dietary assessment. The data generated were analyzed using independent t-test, Chi-square, and response surface regression models. Response rate for the prevalence of anemia in FRUS was 38 percent with mean Hb levels 10.5 g/dL. With a significant effect (p =.001) of participants’ weight on anemia prevalence, 22.45 percent of the sample population was recorded as underweight. Sociodemographic and dietary parameters analyzed suggested low daily food expenditure (x 2 = 20.59; p =.000) and reduced intake of meat (x 2 = 12.14; p =.01), beans & pulses (x 2 = 18.56; p =.001) to significantly influence rate of anemia prevalence in FRUS. The study concludes high prevalence rate of anemia among FRUS to strongly relate with students’ low monthly stipend, little daily food expenditure, and substandard dietary quality.
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