**5. Challenges for vegetable protein utilization**

Vegetable proteins can also be used to generate bioactive peptides. Most vegetable-based proteins, however, are insoluble in water due to their poor wettability, intricacy, and vulnerability to pH, osmotic pressure, and temperature, limiting their application. Flaxseed, soy, and pea proteins are examples of vegetable proteins with varied percentages. The presence of antinutrients with in form of individual plant residuals is a disadvantage of vegetable proteins. These compounds are produced by vegetables and have biological functions such as protecting vegetables from bugs, infections, fungi, and other organisms. Some of these changes can also assist to mitigate the negative effects of antinutrients [19]. **Figure 5** shows plant protein utilization issues and challenges. To overcome challenges of vegetablebased proteins to date, modifications tactics have been used to circumvent these difficulties. Protein modification is the process of changing a protein's chemical composition or a few chemical units using particular procedures to enhance its techno-functionality and bioactivity. The advantages and disadvantages of each of the physical techniques of protein change used yet for vegetable proteins will be examined separately. Plant-based protein utilization and challenges are shown in **Figure 5**.
