"Exploring the nutritional and environmental benefits of plant-based protein sources in a seminar focused on sustainable dietary choices."

1. SEMINARON
PLANT BASED
PROTEINS
Presented by
-Ritika
Chaudhari
UNIVERSITY INSTITUTE OF
CHEMICAL TECHNOLOGY
KBC-NMU, JALGAON-425001

2. Outline
• Vegan v/s Non-Vegan Proteins
• Introduction
• Sources of Plant Proteins
• Plant Protein Quality
• High-pressure processing for plant protein extraction
• Literature Review
• Future Trends
• Conclusion
• References

3. Vegan v/s Non-Vegan Proteins
The primary difference between vegan and non-vegan protein sources lies
in their origin—vegan protein sources come from plant-based foods, while
non-vegan sources come from animal products. Both types of proteins can
contribute to meeting daily protein requirements, but they differ in terms of
amino acid profiles, nutrient content, and potential health considerations.

4. • Animal protein is quite similar to the
protein found in our bodies, so it is
absorbed more easily than the protein in
plants, It is mostly found in meat, eggs
and dairy products.
• However, it doesn’t mean you should
cut vegetables from your diet though, it’s
all about balance. The 9 essential amino
acids found in animal protein are what
make it a ‘complete’ protein and help the
body in building muscles and bones.
• Vegetables are full of vitamins and minerals and
have lesser calories than meat or egg. However,
they don’t contain as much protein per serving
as meat. In addition, the proteins that they do
contain are “less complete” than those in meat,
as they don’t contain all of the amino acids that
the body needs.
• So how do vegetarians and vegans get all the
amino acids they need? Well, they need to make
sure that their diet includes a variety of different
plant proteins, including nuts, legumes, soy-
based products and grains as well as fruit and
vegetables. This variety ensures that their bodies
get the various amino acids necessary.

5. Sources of Animal Proteins
 Eggs: One large egg has about 6 grams of protein and is also a
good source of choline, selenium, and vitamin B12.
 Fish and seafood: Fish and seafood are rich in protein and
omega-3 fatty acids, which are beneficial for your heart and brain health.
Some examples are salmon, tuna, shrimp, scallops, and oysters.
 Lean meat: Lean meat is meat that has less fat and calories than regular meat. Some examples of
lean meat are chicken breast, turkey breast, pork tenderloin, and lean cuts of beef .
 Dairy products: Dairy products are foods that are made from milk, such as cheese, yogurt, and
milk. They provide protein, calcium, and vitamin D, which are important for your bones and teeth.
Some examples of low-fat or non-fat dairy products are Greek yogurt, cottage cheese, and skim
milk.

6. Sources of Plant Proteins
 Soy foods: are made from soybeans and are excellent sources of protein and phytoestrogens. They contain about 10 to 36
grams of protein per 100 grams, depending on the type.
 Quinoa: Quinoa is a seed pseudo-grain that is gluten-free and high in protein, fiber, and minerals. It contains about 4 grams of
protein per 100 grams.
 Legumes : Legumes that are rich in protein, fiber, and iron. They contain about 9 grams of protein per 100 grams. Pea protein
is a pea-derived powder that can be added to smoothies, oatmeal, or baked goods. It contains about 21 grams of protein per
28 grams. Beans are a complete vegetarian protein, meaning they provide all nine essential amino acids. They contain about 7
grams of protein per 100 grams. Chickpeas are garbanzo beans that are versatile and delicious. They contain about 19 grams of
protein per 100 grams.
 Chia seeds: Chia seeds are omega-3 rich seeds that can be sprinkled on salads, yogurt, or oatmeal. They contain about 17
grams of protein per 100 grams.
 Mycoprotein: Mycoprotein is a fermented fungus that is used to make meat alternatives such as Quorn. It contains about 11
grams of protein per 100 grams.
 Spirulina: Spirulina is a blue-green algae that is a superfood with high levels of protein, antioxidants, and vitamins. It contains
about 57 grams of protein per 100 grams.

8. Which one is healthier?
• It is true that animal protein provides a complete source of protein, but research has
linked it with various negative health effects. On the other hand, plant-based protein
provides a wholesome amount of nutrients along with proteins. In fact, several studies
have found the overall health of vegetarians to be better than that of non-vegetarians.
• It becomes extremely important that one note down the kind of protein they are having
and not overdo anything. If there is a vegetarian/vegan person, he/she should balance
the plant-based protein with other foods that provide enough nutrition to the body. And
the non-vegetarians must avoid those protein-rich foods that can pose a risk to their
health.

9. SWOT Analysis of Plant-Based Protein

10. INTRODUCTION

11. Protein?
• Proteins are found throughout the body in muscle, bone, skin,
hair, and other tissues. They enable muscles to move, help carry
oxygen in the blood, make up enzymes that power chemical
reactions, and so much more. Proteins are made up of 20 amino
acid building blocks.
• Eleven of these are called non-essential, meaning they can be
made in your body. The other nine are called essential, meaning
they need to be obtained through the diet. Foods that contain
all nine essential amino acids are called “complete proteins”,
while foods that are lacking in one or more essential amino
acids are “incomplete proteins”.
• Some plant-based proteins are incomplete, but eating a variety
of plant-based protein sources throughout the day will ensure
that your body’s needs are met. Plant-based foods rich in
protein include grains, beans, nuts, seeds, and soy.

12. Amino Acids Classification
Essential amino
acids
Non-essential amino
acids
Special amino
acids
Lysine Cysteine GABA
Methionine Tyrosine DOPA
Valine Serine Citrulline
Tryptophan Alanine Ornithine
Isoleucine Asparagines Taurine
Histidine Aspartic acid
Phenylalanine Glutamic acid
Threonine Glycine
Leucine Hydroxylysine
Arginine Proline
(Source: Akram et al., 2011)

13. Protein quality refers to the nutritional value and effectiveness of
a protein source in meeting the body's essential amino acid
requirements and supporting overall health. Key factors in
assessing protein quality include the amino acid profile,
digestibility, biological value, protein efficiency ratio, net protein
utilization, and chemical score. Complementary proteins, anti-
nutritional factors, and the overall variety of protein sources in
the diet also play roles in determining protein quality. High-
quality proteins provide a well-balanced combination of essential
amino acids and are efficiently utilized by the body for growth,
maintenance, and overall well-being.
Protein Quality
Parameters
• Amino Acid Profile
• Protein Digestibility
• Biological Value (BV)
• Protein Efficiency Ratio (PER)
• Net Protein Utilization (NPU)
• Chemical Score

14. Protein Quality Parameters Formulas
• Protein digestion is calculated as follows:
[(N of the ingested food – N of the feces)/(N of the ingested food)]
×100
• BV= Nitrogen retained/Nitrogen absorbed X 100
• PER = gain in weight (g) / protein consumed (g)
• NPU = digestibility × BV
• Chemical amino acid score % :
100 x [(mg of amino acid in 1 g test protein) / (mg of amino acid in
reference pattern)

15. High-pressure processing for plant protein extraction
High-pressure processing (HPP) is a non-thermal food processing technique that uses high pressure to achieve various
effects, such as preservation and extraction. In the context of plant protein extraction, high-pressure processing can be
employed to extract proteins from plant sources.
• Preparation of Plant Material: The plant material is typically cleaned, sorted, and prepared for processing. This may
involve grinding or chopping the raw material to increase the surface area for better extraction.
• High-Pressure Extraction: The prepared plant material is subjected to high pressures, typically ranging from 100 to
1000 MPa (megapascals). This high pressure disrupts the cell walls and membranes, facilitating the release of proteins
into the surrounding solvent.
• Solvent Selection: A solvent is often used to aid in the extraction process. Common solvents include water, aqueous
solutions, or other environmentally friendly solvents. The choice of solvent depends on the specific properties of the
proteins being targeted.
• Pressurization and Decompression: The plant material and solvent are pressurized, and after a certain duration, the
pressure is rapidly released. The sudden decompression helps in the separation of extracted proteins from the solid
plant residues.
• Separation and Purification: The resulting mixture contains the extracted proteins along with other components.
Additional steps such as filtration, centrifugation, and chromatography may be used to separate and purify the
proteins.
• Drying and Formulation: The purified proteins may undergo drying to obtain a concentrated protein powder. The
extracted proteins can be further processed and formulated into various products such as protein isolates,
concentrates, or hydrolysates, depending on the desired end-use.

17. Sources of Plant Proteins
Soyabean
Pseudo-cereals
Legumes
Chia Seeds
Nuts
Microalgae and Mycoproteins

18. Protein Source PDCAAS
Casein 1.00
Egg white 1.00
Beef 0.92
Soy protein isolate 0.92
Chickpeas (canned) 0.71
Pea flour 0.69
Kidney beans (canned) 0.68
Hemp nuts 0.61
Pinto beans (canned) 0.57
Rolled oats 0.57
Lentils (canned) 0.52
Chia seed 0.51
Chia protein flour 0.48
Whole wheat 0.40
Almond 0.23
Value of PDCAAS
(Istfan et al., 1983)

19. Soyabean
1.Protein Content:
Soybeans are an excellent source of protein, containing all essential
amino acids. They are considered a complete protein,
making them a valuable plant-based protein option.
2. Macronutrients:
In addition to protein, soybeans provide carbohydrates and healthy
fats. They are a good source of dietary fibre, particularly when
consumed in their whole form.
3. Micronutrients:
Soybeans are rich in micronutrients, including iron, calcium,
magnesium, phosphorus, potassium, and various vitamins (such as
B-vitamins).
4.Isoflavones:
Soybeans contain isoflavones, which are phytochemicals with
antioxidant properties. Isoflavones are known for their potential
health benefits, including hormone regulation.

20. Types of Soybean Protein Products
Soybeans:
Whole soybeans can be consumed after cooking. They are commonly used in various dishes,
including salads, stir-fries, and soups.
Tofu (Bean Curd):
Tofu is a soybean product made by coagulating soy milk and pressing the resulting curds into
soft, white blocks. It has a mild flavor and versatile texture, making it suitable for both savory and
sweet dishes.
Tempeh:
Tempeh is a fermented soybean product that originated in Indonesia. It has a firm texture and a
slightly nutty flavor. Tempeh is a good source of protein and probiotics.
Edamame:
Edamame are young, green soybeans that are typically harvested before the beans fully mature.
They are often steamed or boiled and served as a snack or added to salads and stir-fries.
Soy Milk:
Soy milk is a plant-based milk alternative made from whole soybeans or soy protein isolate. It is
commonly used as a dairy milk substitute in various culinary applications.
Soy Protein Isolate and Concentrate:
These are processed forms of soy protein used as ingredients in various food products, including
protein bars, meat alternatives, and protein powders.

21. Pseudocereals
Pseudocereals grains are edible seeds belonging to dicotyledonous species
that are known as such due to their similar physical appearance and high
starch content similar to true cereals (monocotyledonous of the Poaceae
family) Buckwheat, Amaranth and Quinoa.

22. • Buckwheat has high protein quality as its biological value is above 90%, probably due to the
high concentration of essential amino acids and sulphur-containing amino acids. The amino
acid composition of buckwheat resembles that of cereals with low content of lysine and the
concentration of proline and glutamic acid represents about half of the amino acids.
• Amaranth proteins are laced with important amino acids depending upon plant species and
cultivar. Amino acid profile of amaranth does not compare well with cereals as to legumes,
with sulfur AAs being the exception as they are available in large quantities in amaranth as
compared to legumes. Amaranth protein essential amino acid index (90.4%) is in line with
proteins of egg and decreases to 85.4% after thermal remedy at 170-190°C for 30s. Muscle &
bone meal may be replaced by uing amaranth because of its surprisingly relatable content of
important amino acids
• Quinoa Spearman rank correlation analysis was used for comparing disparity between amino
acids. The AAs recognized in the quinoa samples like proline with alanine, isoleucine with
valine, tyrosine with phenylalanine showed on par correlation coefficients (with coefficients in
excess of 0.9) and their maxima and minima values and their standard deviation were used for
representing the contents of AAs of specimen quinoa for tapering as per the standard
chemical protocols.

23. Legumes
1.Chickpeas (Garbanzo Beans):
Chickpeas are a popular legume known for their nutty flavor and
versatility. They are used in dishes like hummus, salads, and stews.
2.Black Beans:
Black beans are a staple in many cuisines and provide a
substantial amount of protein. They are commonly used in soups,
burritos, and salads.
3.Kidney Beans:
Kidney beans are large, red beans commonly used in chili, stews,
and salads. They are rich in protein, fiber, and various vitamins
and minerals.
4.Peas:
Peas are a well-known legume and can be consumed fresh or as
part of frozen peas. They are a good source of protein and fiber.

24. • Green peas, scientifically known as Pisum sativum, are a notable source of plant-based protein.
They contain approximately 5-6 grams of protein per cup when cooked. This protein content
makes peas a valuable addition to a vegetarian or vegan diet, contributing to overall protein
intake. In addition to protein, peas offer other essential nutrients, including dietary fiber,
vitamins (such as vitamin C and folate), and minerals (such as iron and manganese). The
combination of protein and fiber in peas supports satiety and digestive health.
• Chickpeas (Cicer arietinum) are a powerhouse of plant-based protein, containing
approximately 15 grams of protein per cooked cup. This makes them a significant protein
source, particularly for individuals following vegetarian, vegan, or plant-based diets. In
addition to protein, chickpeas provide a range of essential nutrients, including dietary fiber,
vitamins (such as vitamin B6 and folate), and minerals (such as iron and magnesium). The
protein-fiber combination in chickpeas contributes to feelings of fullness and supports
digestive health.

25. • Kidney beans, scientifically known as Phaseolus vulgaris, are a rich source of plant-based
protein. These kidney-shaped legumes are widely consumed around the world and provide
approximately 15 grams of protein per cup when cooked. Apart from their protein content,
kidney beans offer a range of essential nutrients, including fiber, vitamins (such as B
vitamins), and minerals (such as iron, potassium, and magnesium). The combination of
protein and fiber in kidney beans contributes to a feeling of fullness and supports digestive
health.
• Black beans, scientifically known as Phaseolus vulgaris, are a protein powerhouse, providing
approximately 15 grams of protein per cup when cooked. This makes them an excellent
plant-based protein source for individuals, particularly those following vegetarian or vegan
diets. In addition to their protein content, black beans are rich in fiber, vitamins (such as
folate and vitamin B6), minerals (including iron, magnesium, and potassium), and
antioxidants. The combination of protein and fiber in black beans not only supports muscle
health but also promotes satiety and aids in digestive well-being.

27. Chia seeds are a tiny powerhouse of nutrition, and while they are not primarily known for their protein content, they still
contribute a decent amount of protein to your diet.
Protein in Chia Seeds: Chia seeds are a plant-based source of protein, providing around 4.7 grams of protein per ounce
(28 grams). While this may not seem like a large amount compared to some other protein-rich foods, chia seeds offer
several other nutritional benefits that make them a valuable addition to a balanced diet.
In addition to protein, chia seeds are rich in:
1. Dietary Fiber: Chia seeds are an excellent source of soluble fiber, promoting digestive health and helping with satiety.
2. Omega-3 Fatty Acids: Chia seeds are one of the best plant-based sources of alpha-linolenic acid (ALA), a type of
omega-3 fatty acid that is beneficial for heart health.
3. Antioxidants: Chia seeds contain antioxidants that help combat oxidative stress in the body.
4. Minerals: They provide essential minerals like calcium, phosphorus, magnesium, and manganese.
Chia Seeds

28. Nuts
Nuts are nutrient-dense and provide a variety of essential nutrients, including protein. While
they are not as high in protein as some other sources like legumes or animal products, they
still contribute valuable protein to a balanced diet. Nuts are a good source of plant-based
protein, with protein content varying among different types of nuts.
• Almonds: Almonds are particularly notable for their protein content, providing about 6
grams of protein per ounce. They also offer healthy fats, fiber, and various vitamins and
minerals.
• Peanuts: Peanuts, technically legumes but often categorized as nuts, contain around 7
grams of protein per ounce. They are also rich in monounsaturated fats and provide
essential nutrients.
• Walnuts: Walnuts have about 4 grams of protein per ounce. They are known for their
high omega-3 fatty acid content, which is beneficial for heart health.
• Cashews: Cashews provide around 5 grams of protein per ounce. They are also a good
source of healthy fats and minerals like copper and magnesium.
• Pistachios: Pistachios contain about 6 grams of protein per ounce. They are also rich in
dietary fiber, making them a satisfying snack.

29. Proteins in Microalgae and Mycoproteins
• Microalgae are a diverse group of microscopic
photosynthetic organisms that can be a
source of protein, among other nutrients.
Some species of microalgae are cultivated for
their high protein content and nutritional
benefits. One well-known microalga with
notable protein content is Spirulina.
• Spirulina: Spirulina is a type of
cyanobacteria, often referred to as blue-green
algae. It is rich in protein and contains
approximately 60-70% protein by dry weight.
This makes spirulina one of the most protein-
dense foods available.
• Mycoproteins are a type of protein-rich food
ingredient derived from fungi. One well-
known example of mycoprotein is a product
called Quorn.
• Mycoproteins are produced by fermenting a
type of fungus called Fusarium venenatum.
The fermentation process involves cultivating
the fungus in a controlled environment, and
the resulting biomass is then processed to
extract the mycoprotein.

31. PDCAAS Of Various Protein Sources
Protein Type Protein Sources PDCAAS DIAAS
soy protein isolate 0.92-1.00 90
potato protein 1.00 >100
pea 0.64 73
lupin 0.40-0.80 65-72
almond 0.39 40
plant protein walnut 0.55 NA
oat 0.64 66
brown rice 0.59 60
wheat 0.54 43
quinoa 0.68 NA
defatted Moringa Oleifera leaves 0.61 NA
fungal protein mycoprotein (from Fusarium venenatum) 0.91-0.996 NA
yeast protein concentrate 0.82-0.90 97
Chlorella vulgaris 0.63 NA
algal protein Palmaria palmata 0.69 NA
Fucus vesiculosus 0.08 NA
Hermetia illucens L. 0.75 73
insect protein yellow mealworm (Tenebrio molitor) 0.79-0.82 64
banded cricket (Gryllodes sigillatus) 0.65 92
(Henchion M. et al, 2017)

32. Literature Review
• Fraser G. E. et al., (2009). Studies the health of vegetarians. Others have studied the health
effects of foods that are preferred or avoided by vegetarians. The purpose of this review is
to look critically at the evidence on the health effects of vegetarian diets and to seek
possible explanations where results appear to conflict.
• Bechthold, J. L. et al., (2018) studied that Food-based dietary guidelines (FBDGs) are
important tools for nutrition policies and public health. FBDGs provide guidelines on
healthy food consumption and are based on scientific evidence.
• Palla, A. K. & Khan, M. K., (2019) provides an overview on Pseudocereals are the seeds or
fruits of non-grass species that can be consumed similarly to cereals. Most commonly used
pseudocereals are amaranth, quinoa, buckwheat and chia.
• Tuso, E. et al., (2015) The objective of this article is to present to physicians an update on
plantbased diets. Concerns about the rising cost of health care are being voiced
nationwide, even as unhealthy lifestyles are contributing to the spread of obesity, diabetes,
and cardiovascular disease

33. Future of Plant Based Proteins
The plant protein and plant-based products industry has been experiencing significant growth
due to increasing consumer interest in sustainability, health, and ethical considerations.
• Diversification of Plant Protein Sources: Beyond popular sources like soy and pea protein,
there may be an increase in the use of alternative plant protein sources. Innovations in
processing and extraction techniques could make proteins from sources such as algae, hemp,
chia, and legumes more commercially viable.
• Cellular Agriculture and Cultured Proteins: Advances in cellular agriculture may lead to the
production of plant-based proteins through fermentation or cell culture. This could result in a
more efficient and scalable method for producing protein, potentially reducing the
environmental impact associated with traditional agriculture.
• Personalized Nutrition: Tailoring plant-based products to meet individual nutritional needs
and preferences may become more prevalent. This could involve the use of technology to create
personalized protein blends based on factors such as age, health conditions, and dietary goals.

34. • Blended Products: Combining various plant proteins to improve the nutritional profile
and taste of plant-based products is likely to continue. Blended products may offer a more
complete amino acid profile and better mimic the sensory characteristics of animal-based
products.
• Functional Plant Proteins: The development of plant proteins with functional properties,
such as emulsification, gelling, or foaming, can expand the range of applications for plant-
based ingredients in the food industry. This could lead to innovations in plant-based dairy
alternatives, meat analogs, and other processed foods.
• Sustainable Sourcing and Production: Continued emphasis on sustainability in the
production of plant-based proteins is expected. Companies may prioritize sourcing
practices that reduce environmental impact, and innovations in sustainable packaging for
plant-based products may also emerge.
• Nutritional Enhancement: Efforts to enhance the nutritional content of plant-based
products, such as fortification with vitamins, minerals, and other bioactive compounds,
may increase. This could address potential nutrient gaps in plant-based diets.

35. Innovative
Plant Based
Protein
Products

36. Impossible Foods' burger.
Patty which is a plant-based.
Beyond Meat's Beyond.
Sausage which is a plant-based sausage.
Ojah's plant-based meat.

37. While plant-based proteins offer numerous health and environmental
benefits, there are some limitations to consider:
• Incomplete Amino Acid Profile: Plant-based proteins may lack one or more
essential amino acids, which are crucial for the body. It's important for
individuals following a plant-based diet to consume a variety of protein
sources to ensure they get all the essential amino acids.
• Digestibility: Some plant proteins contain compounds that can affect
nutrient absorption and digestibility. For example, anti-nutrients like phytates
and tannins found in certain plant foods may hinder the absorption of
minerals.
• Protein Quantity: Plant-based protein sources may have lower protein
content per serving compared to some animal-based sources. This means
individuals may need to consume larger quantities or a variety of plant-based
foods to meet their protein requirements.

38. • Processing Challenges: Certain plant-based protein sources require
more processing to enhance flavor, texture, or nutritional content,
potentially leading to the inclusion of additives or preservatives in some
processed plant-based products
Allergenicity: Some individuals may be allergic to specific plant proteins,
such as soy or gluten found in wheat-based protein sources like seitan.
Allergies can limit the variety of plant-based protein options for certain
individuals.
• Availability of Complete Proteins: While there are many plant-based
protein sources, finding complete proteins (containing all essential
amino acids) in a single plant source can be more challenging.
Combining different plant foods, like beans and rice, can help address
this concern.

39. Conclusion
• 1. Protein is crucial for the body's structure, function, and overall health, serving as a fundamental
building block for muscles, tissues, enzymes, hormones, and immune system components.
• 2. Animal protein tends to provide a complete amino acid profile, while plant protein sources may
require combining various foods to achieve a similar nutritional completeness.
• 3. High-pressure processing for plant protein extraction offers an efficient method, preserving nutritional
quality and minimizing the use of chemical solvents.
• 4. Soybean stands out for its high-quality protein among plant-based sources, offering a complete amino
acid profile and numerous health benefits.
• 5. Emerging plant-based protein sources like microalgae and mycoprotein showcase sustainable
alternatives with nutritional benefits for diverse and eco-friendly diets. Spirulina, as a plant-based
protein, is a nutrient-dense superfood rich in essential amino acids, vitamins, and minerals, offering
numerous health benefits.

40. References
Akram, M., Asif, H. M., Uzair, M., Akhtar, N., Madni, A., Ali Shah, S. M., Hasan, Z. U., &
Ullah, A. (2011). Amino acids: A review article. Journal of Medicinal Plants
Research, 5(17), 3997–4000
Istfan, N.; Murray, E.; Janghorbani, M.; Young, V. R., (1983). An evaluation of the
nutritional value of a soy protein concentrate in young adult men using the short-term N-
balance method. J. Nutr., 113, 2516–2523.
Fraser, G. E., et al. (2009). "Vegetarian diets: what do we know of their effects on
common chronic diseases?
Bechthold, J. L., et al. (2018). "Food-based dietary guidelines in Europe: scientific
concepts, current status, and perspectives.“
Palla, A. K., & Khan, M. K. (2019). "Protein and amino acid profile in selected seeds and
grains”
Tuso, E., et al. (2015). "Nutritional Update for Physicians: Plant-Based Diets."

41. THANK YOU!