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Plant Protein Foods
This book, from Unilever, was produced in the context of the availability of proteinaceous foods and world nutritional requirements. A table of foods with percentage content of protein, fat and carbohydrate is provided – together with a breakdown of the comparative animal/vegetable protein consumption by continent. There is a discussion of the protein requirements in the average diet. The book looks at novel protein food stuffs, such as bacterial, microfungal (including yeasts) and algal, and various vegetable protein sources. Soya beans are chosen as an example to explain the processing of vegetable protein sources. The final section deals with safety considerations for novel protein foods.
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