Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources

Nutritional Components and Digestibility Profiles of Some Potential Plant-Based Protein Sources

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS...

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Bibliographic Details
Main Authors: Paul Ndubuisi Anyiam, Suphat Phongthai, Samart Sai-Ut, Passakorn Kingwascharapong, Young Hoon Jung, Wanli Zhang, Saroat Rawdkuen
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
amino acid
biological qualities
compositions
digestibility
plant-based protein
Online Access:https://www.mdpi.com/2304-8158/14/10/1769
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