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Publication: IIP Proceedings Year: 2022, Month: November Page No: 130-156, ISSN/ISBN: 978-93-95632-65-2, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023294F53D469B78C7.pdf
PLANT-BASED PROTEIN: A WAY FORWARD FOR NUTRITION SUSTAINABILITY
Area/Stream: Agriculture Engineering & Food Sciences, Authors: Pramod S. Shelake, Mousumi Sabat, Mounika E, Shweta F. Manik, Shilpa S. Selvan, Debabandya Mohapatra Keywords: Plant-based proteins, Milk and meat analogues, Fermentation, Edible film Book Name /series: Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 9, Chapter 11Publication: IIP Proceedings Year: 2022, Month: November Page No: 130-156, ISSN/ISBN: 978-93-95632-65-2, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl2023294F53D469B78C7.pdf
Abstract:
In recent years, plant-based proteins are gaining much more importance for various reasons. Traditionally, nuts and leguminous crops were considered natural sources of plant proteins. With the advancement of extraction technologies, proteins are derived from a wide range of cereals, vegetables, vegetable seeds, algae, and other edible seeds, which can be alternative protein sources. Besides, the antinutritional factors associated with legume crops are taken care of to provide a portion of sustainable and holistic food to the population. Furthermore, some traditional processes like fermentation are ways to minimize the health deterrent factors associated with plant-based proteins. Plant-based proteins are not confined to the milk and meat analogs anymore; they now constitute a part of the customized diet or designer foods for different age groups and professionals, in the form of protein concentrates, isolates and hydrolysates. The global market for plant-based protein has seen exponential growth post-COVID times, and several major players are in the research and development of plant-based protein. Considering that a large section of the global population is still striving for nutritional security, the availability of these plant-based proteins will pave the way for meeting healthy body and soul requirements in this dwindling climatic condition.
Cite this: Pramod S. Shelake, Mousumi Sabat, Mounika E, Shweta F. Manik, Shilpa S. Selvan, Debabandya Mohapatra,"PLANT-BASED PROTEIN: A WAY FORWARD FOR NUTRITION SUSTAINABILITY", Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 9, Chapter 11, November, 2022, 130-156, 978-93-95632-65-2, https://www.rsquarel.org/assets/docupload/rsl2023294F53D469B78C7.pdf
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