Singh Nisha, Jain Priyanka, Ujinwal Megha, Langyan Sapna
Department of Bioinformatics, Gujarat Biotechnology University, Gandhinagar, Gujarat, India.
National Institute of Plant Genome Research, New Delhi, India.
Front Nutr. 2022 Nov 4;9:977986. doi: 10.3389/fnut.2022.977986. eCollection 2022.
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.
蛋白质是食物中最重要、最主要且用途广泛的营养素之一。蛋白质的数量和质量决定了其营养价值。因此，充足摄入优质蛋白质对于人类的最佳生长、发育和健康至关重要。基于短期氮平衡研究，对于身体活动极少的健康成年人，蛋白质的推荐膳食摄入量为每天每千克体重0.8克蛋白质。蛋白质不仅在动物体内大量存在，在植物中也有，尤其是在豆类中。随着对蛋白质需求的不断增长，由于植物蛋白成本相对较低，以及消费者出于健康和环境考虑的需求增加，对植物蛋白的兴趣也在上升。豆类是营养密集型食物，含有被视为“抗营养因子”的成分，这些成分会降低常量和微量营养素的生物利用率。除了营养价值外，蛋白质在加工过程中的物理化学和行为特性在决定食品最终质量方面起着重要作用。“完全蛋白质”一词指的是我们体内所有九种必需氨基酸都以正确比例存在的情况。为了保持均衡饮食，我们的身体需要适量的蛋白质。食用这些高蛋白食物将实现蛋白质的可持续供应并消除营养不良。在此，我们阐明了加强豆类作物产品多样性对可持续饮食贡献的主要机遇。本综述将提高人们对未充分利用的蛋白质类食物在国家营养安全计划中的认识和了解。
