Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications

Abstract

SummaryA major part of protein in human diet comes from the animal‐based foods such as meat and dairy products. The demand on protein‐rich food in global market is progressively escalating due to increasing consumer awareness about constructive role of protein in human well‐being. The changing scenario will ultimately promote the farming of meat and dairy animals to meet the increasing demand. However, the increase in livestock farming will lead to excessive environmental stress as it contributes to greenhouse gases emission, and negatively affecting the biodiversity. With an increase in awareness about environmental pollution, animal cruelty and negative impact of animal‐based food products on health, consumers are shifting towards plant‐based vegan substitutes. Apart from being a good protein source, plant‐based alternatives are also enriched with numerous other bioactive compounds, that is, polyphenols, antioxidants, vitamins and dietary fibres. The protein content of plant‐based sources, that is, cereals (6%–15%), legumes (20%–38%), pseudocereals (11%–23%), nuts (18%–38%) and seeds (9%–30%) is comparatively higher than milk (3%–5%), whereas approximately similar to meat (23%). Therefore, the current review is focused on assessment of major plant‐based protein sources that can be used for the development of protein‐rich food products as well as the animal food alternatives. The study also discusses about plant protein extraction techniques and development of animal‐based meat and dairy analogues using plant protein.