Preservation of leaf protein preparations by air drying

Air‐dried leaf protein has hitherto been dark and gritty, but by drying in two stages, initially to between 20 and 30% moisture, then fine grinding before completion of air drying, a product can be made with as good an appearance and texture as that made by freeze‐drying. The keeping quality and digestibility of this material are also similar to freeze‐dried protein.