Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.

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Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed, compost amendment, or plant conditioner. These oilseed cakes are rich in protein, nitrogenous compounds, and minerals. Beside its conventional usage, studies have been conducted to utilize these protein rich resources for human consumption. Considering the exponentially increasing human population and escalating food prices, these protein rich sources can be a novel food commodity and used to extract protein. The quality and functional properties of extracted oilseed cake proteins not only supplement the existing protein sources for the human consumption but also solve the problem of oilseed cakes disposal along with the additional income to the oilseed crop producers and processers. Production of proteins for human consumption from oil seed cakes may also reduce the carbon and water footprints while producing animal protein. The present review will focused on analyzing the oilseed cake as a protein source, characterization, extraction techniques, and utilization in food products.

Protein is one of the most important, foremost, and versatile nutrients in food. The quantity and quality of protein are determinants of its nutritional values. Therefore, adequate consumption of high-quality protein is essential for optimal growth, development, and health of humans. Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for the healthy adult with minimal physical activity is 0.8 g protein/kg body weight (BW) per day. Proteins are present in good quantities in not only animals but also in plants, especially in legumes. With the growing demand for protein, interest in plant proteins is also rising due to their comparative low cost as well as the increase in consumers’ demand originating from health and environmental concerns. Legumes are nutrient-dense foods, comprising components identified as “antinutritional factors” that can reduce the bioavailability of macro and micronutrients. Other than nutritive value, the physiochemical and behavioral properties of proteins during processing plays a significant role in determining the end quality of food. The term “complete protein” refers to when all nine essential amino acids are present in the correct proportion in our bodies. To have a balanced diet, the right percentage of protein is required for our body. The consumption of these high protein-containing foods will lead to protein sustainability and eradicate malnutrition. Here, we shed light on major opportunities to strengthen the contribution of diversity in legume crops products to sustainable diets. This review will boost awareness and knowledge on underutilized proteinous foods into national nutritional security programs.

Climate change is shifting agricultural production, which could impact the economic and cultural contexts of the oilseed industry, including sesame. Environmental threats (biotic and abiotic stresses) affect sesame production and thus yield (especially oil content). However, few studies have investigated the genetic enhancement, quality improvement, or the underlying mechanisms of stress tolerance in sesame. This study reveals the challenges faced by farmers/researchers growing sesame crops and the potential genetic and genomic resources for addressing the threats, including: (1) developing sesame varieties that tolerate phyllody, root rot disease, and waterlogging; (2) investigating beneficial agro-morphological traits, such as determinate growth, prostrate habit, and delayed response to seed shattering; (3) using wild relatives of sesame for wide hybridization; and (4) advancing existing strategies to maintain sesame production under changing climatic conditions. Future research programs need to add technologies and develop the best research strategies for economic and sustainable development.