Plant-based proteins are receiving increasing attention as sustainable and healthconscious alternatives to animal-derived proteins, addressing both environmental concerns and growing consumer demand. This review explores key plant protein sources-including cereals, legumes, pseudocereals, nuts, and seeds-which often provide protein content comparable to or greater than that of milk and meat. The review highlights various production techniques such as extrusion processing for meat-like textures and traditional fermentation methods. Plant molecular farming, using microalgae, plant cells, and whole plants, has emerged as a promising strategy for recombinant protein production. Extraction methods-mechanical, solvent-based, and enzyme-assisted-are also discussed, along with recent innovations like ultrasound- and microwave-assisted extraction. By examining the nutritional quality, processing methods, and potential applications of plant proteins, this review underscores their significance in achieving global food security and promoting sustainable dietary practices.
Sharma et al. (Thu,) studied this question.