Abstract
The primary focus of the review is on the physiological, biochemical, and agronomic aspects of plant-based proteins, with particular emphasis on their effectiveness as both food sources and biostimulants. A comprehensive review of peer-reviewed articles, scientific journals, and industry reports was conducted using databases such as PubMed, Scopus, and Web of Science. Various plant species including cereals, legumes, oilseeds, nuts, pseudocereals, and tubers are recognized as promising sources of plant-derived proteins. The exploration of plant biodiversity for biostimulant and protein food production, coupled with the utilization of diverse biostimulants, is deemed essential. Moreover, the suggestion that the development of plant-based protein sources is particularly viable in regions where animal agriculture is resource-intensive or economically infeasible is discussed. Embracing these plant-based solutions aligns with the goals of new food development and ecological agriculture, fostering the development of a more resilient and interconnected food system.
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