Shagufta Maryam1, Ali Hassan1, Suneela Zaib1, Ashiq
Hussain1, Tusneem Kausar1*
1Institute of Food Science and Nutrition, University of
Sargodha, Sargodha, Pakistan
*For Correspondence
tusneem.kausar@uos.edu.pk
Plant-based proteins are
versatile, sustainable, and increasingly capable of meeting nutritional needs
through careful selection and processing. As interest in sustainable and
health-conscious diets continues to grow, plant-based proteins have become increasingly
important in nutrition, food science, and agriculture. These proteins offer an
alternative to animal-derived sources and are derived from a wide range of
plants, each with unique benefits and limitations. Plant-based proteins are
found in a variety of foods. Legumes, such as lentils, chickpeas, soybeans, and
peas, are among the richest sources. Soy and pea proteins are particularly
popular due to their relatively high protein content and favorable amino acid
profiles. Whole grains like quinoa, brown rice, and oats also contribute
valuable proteins; quinoa is notable as a complete protein, containing all nine
essential amino acids. Nuts and seeds—including almonds, chia seeds, and
pumpkin seeds—offer protein along with healthy fats. Additionally, some
vegetables like spinach and broccoli contain small amounts of protein. With
advancements in extraction technologies and a better understanding of protein
blending, plant-based diets can now offer protein quality comparable to animal
sources. As the demand for ethical and eco-friendly food options grows, the
role of plant proteins will continue to expand in both consumer and industrial
markets. Understanding the sources, quality, and extraction methods of
plant-based proteins is crucial for optimizing their use in both human
nutrition and food manufacturing.
Keywords
Plant Proteins, Proteins Sources, Protein Quality, Extraction Methods, Nutrition
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