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VOL. 8, ISSUE 1 (2026)
Plant-derived proteins: Nutritional value, extraction techniques, and future prospects
Authors
Dr. Deepika Dhaware
Abstract
Plant-derived proteins are receiving growing
attention as key components of sustainable and health-oriented dietary patterns
worldwide. Their increasing adoption is driven by lower environmental impact,
cost-effectiveness, and recognized benefits in reducing the risk of chronic
diseases. Despite these advantages, the nutritional quality of plant-based
proteins varies considerably depending on the source, essential amino acid
composition, protein digestibility, and the presence of antinutritional factors
such as phytates, tannins, and protease inhibitors. This review presents a
detailed overview of major plant protein sources, including legumes, cereals,
pseudocereals, nuts, seeds, and emerging alternative sources, with particular
emphasis on their nutritional characteristics and limitations affecting
bioavailability. Furthermore, the review discusses recent advances in
processing technologies such as fermentation, germination, extrusion cooking,
and enzymatic treatments, which have been shown to significantly enhance
protein digestibility, amino acid availability, and functional properties. The
potential role of plant protein blends and complementary dietary strategies in
overcoming inherent nutritional deficiencies is also addressed. Overall, the
review highlights that plant-derived proteins possess substantial potential to
partially or fully replace animal proteins in human diets, provided that
appropriate processing methods and balanced dietary formulations are employed
to optimize their nutritional quality and functionality.
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Pages:22-24
How to cite this article:
Dr. Deepika Dhaware "Plant-derived proteins: Nutritional value, extraction techniques, and future prospects". International Journal of Agriculture and Plant Science, Vol 8, Issue 1, 2026, Pages 22-24
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