Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?

Area of Science:

• Nutritional Science
• Food Science
• Public Health

Background:

• Protein inadequacy is a significant cause of malnutrition and poor health in low- and middle-income countries (LMICs).
• Diets in LMICs often rely heavily on staple crops, which are typically low in indispensable amino acids (IAAs) and contain antinutrients that hinder protein absorption.
• Insufficient IAA intake leads to protein deficiency, contributing to stunting and wasting.

Purpose of the Study:

• To review factors influencing plant protein quality.
• To examine dietary patterns in LMICs.
• To discuss traditional and novel processing techniques for improving plant protein bioavailability and digestibility to address malnutrition.

Main Methods:

• Literature review of factors affecting protein quality and dietary patterns in LMICs.
• Analysis of small-scale (soaking, cooking, germination) and large-scale (autoclaving, extrusion) food processing techniques.
• Discussion of limitations and considerations for implementing these techniques in LMICs.

Main Results:

• Plant-based proteins often lack sufficient IAAs and contain antinutrients.
• Small-scale techniques like soaking, cooking, and germination are accessible but risk nutrient loss and contamination.
• Large-scale techniques like autoclaving and extrusion require industrial implementation and have high energy demands, costs, and safety concerns.

Conclusions:

• Combining small- and large-scale processing methods offers a promising strategy to enhance the quality of local protein sources.
• Improved plant protein quality can help mitigate adverse health outcomes, especially in vulnerable populations like children, adolescents, the elderly, and pregnant/lactating women.
• Addressing protein inadequacy through enhanced plant protein bioavailability is crucial for public health in LMICs.