Plant-derived proteins: Nutritional value, extraction techniques, and future prospects

Abstract

Plant-derived proteins are receiving growing attention as key components of sustainable and healthoriented 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.