Mojgan Assadbeigi, Nafiseh Zamindar*, Saeed Paidari, Farinaz Aarabi Najvani and Malihe Dehghani

Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

*Corresponding Author: Nafiseh Zamindar, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

Received: June 29, 2023; Published: August 10, 2023

Abstract

The current challenges of society and the acquisition of the latest knowledge are ready for our revision of food science and technology. Designing a new food product with protein compounds requires careful formulation of food structures, focusing more on producing a combination that is nutritionally dense, with optimized caloric intake and planning, so that it can have benefits beyond simple amino acid intake. Understanding countries' specialized patterns in food production can provide insight into evaluating and designing policies to achieve food security and stability, which is key to achieving sustainable development goals. Therefore, stability in agricultural politics is necessary. Legumes are the main source of plant proteins in human diets in different regions of the world. In addition, lentils play a major role in improving protein malnutrition in developing and underdeveloped countries. Owing to be very nutritious and healthy combination of large amounts and other chemicals in lentils its worldwide, capitation output has increased significantly in recent years. Lentil protein has also been shown to have excellent properties as a gelling agent, emulsifier, and stabilizer, and can be used as a healthy substitute for various animal proteins in various food products. However, further studies are necessary to expand the use of these materials for healthy food compositions. Nevertheless, further research is necessary to expand the use of these substances in nutritious food compositions.

Keywords: Plant Protein; Lentil; Legumes; Functional Proprties

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Citation

Citation: Nafiseh Zamindar., et al. “Lentil Proteins as an Alternative Source of Proteins". Acta Scientific Nutritional Health 7.9 (2023): 38-47.

Copyright

Copyright: © 2023 Nafiseh Zamindar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.