Abstract

A REVIEW ON USING PLANT LEAF PROTEINS FOR HUMAN CONSUMPTION AS A SUSTAINABLE ALTERNATIVE TO ANIMAL PROTEINS

Shaik Muneer, D. Nagur Vali, D. Sankar Naik, Soram Ariyal Singh and B. Thangabalan

Abstract

Most of the agroclimatic conditions without requiring much agricultural inputs. It's functional properties are unique and finds application in novel food product formulations. : Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. Proteins are essential nutrients in the human diet, on demand for environmentally friendly, nutritious, sustainable, and humane choices, the plant proteins industry has grown rapidly over the past decades. Plant proteins are gradually replacing animal proteins as an emerging option. Common sources of plant proteins mainly include pulses (pea, fava bean, lentil, lupin, and chickpea), cereals (wheat, corn, rice, barley, sorghum, rye, oat, and millets), pseudocereals (quinoa, amaranth, buckwheat, and chia seeds), seeds (chia, linseed, sesame, pumpkin, and sunflower), nuts (almonds, cashew, and peanut) etc…, plant parts such as seeds have commonly been used; however, a novel source of plant protein is related to leaves. These are widely used in animal feed, especially for ruminants, but some studies have demonstrated the use and benefits of plant leaves in human food. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals. On average, the protein content of plant leaves is similar to that of milk, which can be efficiently tapped for food applications across the globe. There has been limited research on utilizing plant leaf proteins for food product development. The present study thoroughly reviews the opportunities and challenges linked to the production of plant leaf proteins, including its nutritional aspects, extraction and purification strategies, nutritional factors, its applications and disadvantages and finally, its impact on the environment. Practical Application: Plant leaf proteins are one of the sustainable and alternative source of proteins. It can be produced.

Keywords: Plant Leaf Proteins, novel food product formulations, Healthy and sustainable alternatives, Animal proteins.