Amino Acid Profile and Bioavailability of Plant-Based Protein-Rich Products

With a rising planetary population, and a growing consumer interest in alternative protein sources, understanding the nutritional value of plant-based proteins is essential. After consumption, dietary protein is broken down into free amino acids and short peptides for absorption by the gastrointestinal tract. However, the protein content of plants and their seeds has a wide range, and plant-based proteins are lacking in one or more essential amino acids when compared to human nutritional requirements. This chapter discusses the inclusion of plant proteins in food products such as bread, pasta, and sausages and their effect on amino acid content and protein digestibility, how protein quality content claims are assessed,and the health benefits of arginine, methionine, and leucine. A discussion on the measurement of amino acid bioavailability and the impact of anti-nutritional factors on indices of protein quality are also included.