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VOL. 1, ISSUE 2 (2025)
Plant-based proteins: A review
Authors
Dr. Sonal R Zanwar
Abstract
Plant-based proteins
have become central to global dietary transitions due to their sustainable
production, affordability, and documented health benefits. Their nutritional
value, however, varies widely depending on the source, amino acid composition,
presence of antinutritional factors, and digestibility characteristics. This
review provides a comprehensive analysis of major plant protein
sources—including legumes, cereals, pseudocereals, nuts/seeds, and novel
sources—as well as their nutritional profiles and factors influencing
digestibility. Advances in processing technologies such as fermentation,
germination, extrusion, and enzymatic treatment are also highlighted for their
critical role in improving protein quality. The paper concludes that plant-based
proteins have strong potential to replace or complement animal proteins,
provided that their limitations are addressed through processing and smart
dietary combinations.
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Pages:113-114
How to cite this article:
Dr. Sonal R Zanwar "Plant-based proteins: A review". International Journal of Applied Review
, Vol 1, Issue 2, 2025, Pages 113-114
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