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- W2284685663 abstract "Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for the developing world. Protein-energy malnutrition is the most serious problem faced by developing countries today. Religious lifestyle choices of growing vegetarian, mad cow disease, bird flu, global shortage of animal protein might prohibit certain consumer groups from eating meat and meat products. Vegetable proteins have a lower price than muscle proteins and consequently can reduce the cost of the meat products. There is pressure for direct consumption of vegetable proteins in food products. Vegetable protein can be processed by extrusion technology which is used for restructuring of protein-based foodstuffs to manufacture a variety of textured convenience foods. After texturization, there is denaturation of protein, which “lowers solubility, renders it digestible and destroys the biological activity of enzymes and toxic proteins”. Recent improvements in human nutrition, agricultural production and world markets has resulted in an increased interest in texturized vegetable proteins. Consumption of such proteins is economical because they can be consumed directly and they provide safe, nutritious and wholesome food for poor and undernourished populations which has been a major challenge for the developing world . Keywords: Cereal, functional properties, legume, plant protein, texturization" @default.
- W2284685663 created "2016-06-24" @default.
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- W2284685663 date "2014-01-01" @default.
- W2284685663 modified "2023-09-23" @default.
- W2284685663 title "Texturization, Functional Properties and Utilization of Proteins from Plant Sources in Cereal Products" @default.
- W2284685663 hasPublicationYear "2014" @default.
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