Vegetable proteins as human food

TLDR: Wheat, maize, and rice are most important, but the importance of oats as protein source may increase, and protein from rapeseed may be of interest if it becomes possible to free it from glucosinolates and resulting products.

Abstract: Publisher Summary The present worldwide protein requirement, calculated on the basis of the protein consumption in Europe and North America, is about 120 million tons per year. The protein produced for feed and food uses is about 70% of plant and 30% of animal origin. This plant protein, about 170 million tons per year, is derived mainly from cereals and oilseeds. All the cereals contain about 10% protein. Production is being increased, for instance, by the introduction of new varieties and species with higher yields and protein contents. This has been particularly successful for wheat but also for oats: varieties are already known with protein contents up to 17%. On the other hand, the problems with the biological value of high protein varieties and the problems in connection with the baking qualities of some high yield wheat varieties are known. Wheat, maize, and rice are most important, but the importance of oats as protein source may increase. Among the oilseeds, the soybean is the most important supplier of protein. The importance of the sunflower is increasing and in 1974, this held second place after soybean in world oil production. Protein from rapeseed may be of interest if it becomes possible to free it from glucosinolates and resulting products.