Plant Protein Essentials: From Source to Production

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.