Protein is one of the most important, foremost, and versatile nutrients in food. The quantity
and quality of protein are determinants of its nutritional values. Therefore, adequate …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

Red lentils (Lens culinaris) present an attractive raw material for meat mimics due to its red-
coloured proteins, abundance, high protein and low cost. However, data on its functional …

Protein scarcity is the most vital cause of long-lasting diseases and even untimely deaths in
some developing nations. The application of protein in food is advantageous from the point …

In recent years, interest has grown among poultry nutritionists in using alternative protein
sources, such as insect meal, to meet the protein requirements of poultry due to …

Climate change is likely to have severe impacts on food security in the topics as these
regions of the world have both the highest human populations and narrower climatic niches …

In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and
stem of the fruiting body parts are harvested (200 g) while the unused lower section called …

Adopting underutilized legumes in tackling food security is essential, especially in this era of
climate change. Underutilized legumes are embedded with inherent potentials such as the …

Currently, the global agricultural system is focused on a limited number of crop species,
thereby presenting a threat to food security and supply, especially with predicted global …

Global population growth, increased life expectancy and climate change are all impacting
world's food systems. In industrialised countries, many individuals are consuming …