An Overview of Plant-Based Protein Rich Products

• 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.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

MEDICIN OCH HÄLSOVETENSKAP  -- Hälsovetenskap -- Näringslära (hsv//swe)

MEDICAL AND HEALTH SCIENCES  -- Health Sciences -- Nutrition and Dietetics (hsv//eng)

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