Abstract
The demand for plant protein consumption has gradually increased over years. This comes from the reasons for the potential nutritional properties of plant proteins, their sustainable advantages, and the adverse impacts of animal protein consumption. It is crucial to understand the quality of the plant proteins including their digestibility, amino acid composition, and availability in agricultural cultivations. Soy is the most used source of plant proteins, and there are several plant-based protein sources from legumes, cereals, pseudocereals, and some by-products from the food industry. They can be supplied or fortified into different food models as a protein supply. However, the deficiency of some free amino acids in plant proteins should be noted and addressed before formulating into foods. Combining different sources of plant proteins in the diet could be a potent strategy to improve the protein quality of a diet. Plant proteins can be also used in food packages, food films, and the production of bioactive peptides.
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