Vol. 7, Special Issue 6 (2019)
Nutritional perspective of novel protein food sources a systematic review
Author(s): Tripti Verma, Paul Virginia and Alka Gupta
Abstract: Novel Protein Foods (NPFs) are products based on vegetable protein and micro-organisms. The aspire of this paper is to explore and review the state of the nutritional profile of major novel protein sources for the future perspective as they become the alternative sources of animal protein particular spiralling, insects, rapeseed, duckweed, single cell protein, microalgae, and seaweed except that a wide variety of vegetarian alternatives is already available on the market: seitan, tofu, soy meat, tempeh, quoin and meatless based on lupines. As they are rich in protein content, high fibre, low in calorie, micronutrient supply of body can be easily met by the consumption of novel protein sources. The demand of novel food sources become increasing day by day because of International travel, Globalization, Changing Tastes, Increasing Desire to taste new food instead of traditional one, Advances in genetics traits, Innovation in field of plant breeding, Rapid increasing population, Increasing demands of food resources, Problem of under-nutrition. Novel protein food sources that can nourishes our body by providing most of the protein you need to live, help prevent the annoying sniffling and sneezing of allergies, boosting your immune system, helps to control high blood pressure and cholesterol, and certain types of injurious cancers. They can also be incorporated into food products (e.g. pastas, biscuits, bread, snack foods, candies, yoghurts, soft drinks), providing the health promoting affects that are associated with microalga biomass, probably related to a general immune-modulating effect.
Pages: 566-571 | 438 Views 67 Downloads
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How to cite this article:
Tripti Verma, Paul Virginia and Alka Gupta. Nutritional perspective of novel protein food sources a systematic review. International Journal of Chemical Studies. 2019; 7(6): 566-571.
