Full Description
Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources.
Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet.
Contents
1. Proteins in the Diet: Challenges in Feeding the Global Population
PART 1: PLANT-DERIVED PROTEINS
2. Soy Protein: Impacts, Production and Applications
3. Rice Protein and Rice Protein Products
4. Wheat Proteins
5. Proteins from Sorghum and Millets
6. Oat Protein
7. Hemp Seed (Cannabis sativa L.) Proteins
8. Protein from Flaxseed (Linum usitatissimum)
9. Proteins from Pulses: Peas and Beans
10. Lupin: An Important Protein and Nutrient Source
11. Proteins from Lentils
12. Underutilized Proten Resources from African Legumes
13. Peanut Products as a Protein Source
14. Quinoa as a Sustainable Protein Source
15. Amaranth: Food and Nutraceutical Purposes
16. Amaranth: Sustainability, Processing and Food Uses
17. Chia: The New Golden Seed for the 21st Century
PART 2: UPCOMING SOURCES OF PROTEINS
18. Proteins from Canola/Rapeseed: Current Status
19. MycoproteinL A Healthy New Protein with a Low Environmental Impact
20. Heterotrophic Microalgae: A Scalabale and Sustainable Protein Source
21. Edible Insects: A Neglected and Promising Protein Source
PART 3: CONSUMERS AND SUSTAINABILITY
22. Meat Reduction and Plant-Based Food: Replacement of Meat--Nutritional, Health, and Social Aspects
23. Flavors, Taste Preferences and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth
24. Food Security and Policy
25. Feeding the Globe Nutritious Food in 2050: Obligations and Ethical Choices
