Evaluation of plant proteins to solve nutritional problems of the third world

Abstract

In most countries of the third world, foods of plant origin are the primary sources of dietary protein; in many of these countries, dietary protein often is supplied solely from plant sources. Under these conditions, the nutritive value of the protein in the diets may be low due to amino acid deficiencies or imbalances. Alternately if the protein level is low in the plant sources, then the total amount of dietary protein may be inadequate. Various approaches have been used to increase the amount of utilizable protein. Those discussed include amino acid fortification, uses of protein mixtures (protein supplementation and complementation), and genetic alterations of food crops. The need for nutritional improvement of plant proteins is considered in relation to the current questions about protein requirements and the adequacy of plant foods in meeting protein requirements. The dependence for success of any protein-improvement upon non-nutritional, socio-economic factors is noted.