A review of the alternative protein industry

Wood, Paul; Tavan, Mahya

doi:10.1016/j.cofs.2022.100869

Cited by 38 publications

(14 citation statements)

References 20 publications

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“…The food industry and current research exhibit an increasing trend in using plant proteins derived from grains, seeds, and legumes as substitutes for animal proteins [ 51 ]. The plant protein source must have good functional properties, high nutritional value, and protein digestibility that support long-term public health goals.…”

Section: Resultsmentioning

confidence: 99%

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

Sachanarula

Chantarasinlapin

2022

Foods

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Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In the present study, the effect of substitution of whole wheat flour (WWF) with 20% and 40% pigeon pea flour (PPF) on the nutritional properties, color profiles, and starch and protein digestibility of chapati was investigated. The results showed that PPF had higher protein content but less carbohydrate than WWF. The protein content of chapati substituted with 20% and 40% PPF increased by 1.18 and 1.34 times, respectively, compared to WWF chapati, along with a marked decrease in carbohydrate content. Analyses further revealed an increase in the lightness and yellowness and a decrease in the redness of the chapati. Furthermore, glucose release from chapati with 20% and 40% PPF under simulated digestion was attenuated, corresponding to decreased hydrolysis and a predicted glycemic index. In the 40% PPF chapati, a significant reduction in slowly digestible starch (SDS) with increased resistant starch (RS) proportions was achieved without altering the effect on rapidly digestible starch (RDS). In addition, the level of amino-group residues was markedly elevated in 20% and 40% PPF substituted chapati compared to WWF chapati. These findings suggest that PPF can serve as a promising plant-based alternative ingredient to improve the nutrient value of chapati by reducing starch and increasing protein digestibility.

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Section: Resultsmentioning

confidence: 99%

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

Sachanarula

Chantarasinlapin

2022

Foods

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“…This technology has been used for decades in the biotechnology sector. It was previously referred to as “recombinant protein production” and is used for many vaccines and drugs, such as insulin ( Wood and Tavan, 2022 ).…”

Section: Precision Fermentation To Engineer Proteins For Dairy and Me...mentioning

confidence: 99%

“Cellular agriculture”: current gaps between facts and claims regarding “cell-based meat”

et al. 2023

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“…However, the current text should not be considered an exhaustive review of the literature on the topic of microbial foods but instead highlights selected publications of particular interest. The reader is encouraged to consult other recently published reviews for additional angles and aspects to this exciting area of research and engineering. − …”

Section: Introductionmentioning

confidence: 99%

Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production

Linder

2023

ACS Food Sci. Technol.

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The global food production system has, until now, been absolutely dependent on photosynthesis. Using microbial biomass as a source of food rather than plant-or animal-derived biomass circumvents many of the biophysical constraints and vulnerabilities of the global food system. Microbial foods in the form of either bulk cellular biomass or recombinant food proteins (typically of animal origin) can be produced in the absence of sunlight, soil, favorable climate conditions, and in some cases without freshwater. This Review looks at some of the most recent developments in the field of microbial foods and discusses some of the challenges and opportunities that lie ahead for this technology.

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A review of the alternative protein industry

Cited by 38 publications

References 20 publications

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

“Cellular agriculture”: current gaps between facts and claims regarding “cell-based meat”

Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production

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