Sustainable Plant-Based Protein Powder Formulation and Its In Vitro Nutraceutical Evaluation

Abstract

Proteins are essential components of the human diet. Dietary proteins can be derived from animal or plant sources.  Animal-based foods such as meat and dairy products are very rich in protein content. Currently, there is an increasing demand for protein-rich food in the global market. The people are becoming more aware of the constructive role of proteins in human wellbeing. But the animal protein is considered less environmentally sustainable. Therefore, plant-based food can be a promising approach due to multiple aspects such as maintaining environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating protein-energy malnutrition.  The protein content of plant-based sources, that is, cereals, legumes, nuts, and seeds, is comparatively higher than milk and almost similar to meat. This study was focused on the formulation of plant-based protein powder using pulses such as Soyabean, Rajma, Red-chana, Masur and their comprehensive evaluation for nutritional properties. The pulses selected in this work are comparatively less consumed, even though having significant protein content. So the daily diet can be enriched with a food supplement with high protein content. The formulated protein powder was analysed for its protein, iron, folic acid, vitamin C and carbohydrate content, using simple, specific in vitro assays.  All nutraceutical properties were analysed for individual samples as well as the formulated product by simple in vitro assays. The plant-based formulated protein blend was showing higher nutritional content compared to the individual sample tested.