**3. Advances in seed protein development for nutritional and health benefits**

Much of the interest in plant-based protein sources are driven by health reasons. Since dietary protein and it's EAAs provide nitrogen (N), which is required to support basic metabolic processes such as protein synthesis and all other cellular activities, it's crucial to the health of the living systems. Hence advances in this area of research had been very steady in the last decade. We have reviewed a number of reports on health benefits of various grain-based proteins firstly as nutrient sources and secondly as revolutionary bio-refinery health products.

#### **3.1 Functional foods and nutritional benefits from seed dietary proteins**

Health Canada defines functional foods as "ordinary food that has components or ingredients added to give it a specific medical or physiological benefit, other than a purely nutritional effect" [42].

Because plant-based dietary proteins are not known to provide all the EAAs, Krajcovicova-Kudlackova [43] identified the risk of lower protein synthesis for vegans due to reduced lysine and indispensable Sulfur EAAs in many single plant-based proteins diets. That is same risk of falling short of the recommended daily allowance (RDA) for to achieve N-balance (i.e., N-loss = N-intake), which is about the efficient use of dietary proteins depending on Metabolic Demand (MD) [44–46]. This coupled with lower bio-availability of plant-based proteins compared to animal proteins compels the need to augment plant protein foods for limiting EAAs. This is the background for research on producing functional foods with plant-based proteins.

Recent reviews show that research in this area can be rounded up in two main strategies – protein complementation and fortification [47, 48]. It's however noteworthy that both research strategies work with protein/EAA quality evaluation in most of the projects. Protein complementation strategies have been studied in various combinations of blending foods that are deficient in certain EAAs with other ingredients that provides the limiting EAAs. Protein blending strategies can either be plant with plant sources, or plant sources with other protein sources to complement limiting EAAs. Márquez-Mota [49] found that blending low lysine cereal proteins (corn) with low Sulfur amino acids of legume (soybeans) proteins elicited improved metabolism (mTORC1-signaling pathway and hepatic polyribosome profile). Another published research strategy of plant protein complementation involves blending with protein of animals (casein, whey and diary) with plant-sourced ones (soybeans isolates or concentrates) [50–52].


#### **Table 2.**

*Seed protein derived bioactive peptides with antioxidant activity. Data adapted from Karami & Akbari-Adergani [60].*

Berrazaga et al. [49] detailed 16 clinical studies over the last ten years that assesses nutritional and anabolic properties of plant-based protein sources in animal models and humans with various MDs involving muscle synthesis. Engelen et al. [53] reported that fortifying soy proteins with branched-chain amino acids (leucine, isoleucine, and valine) relieved muscle wasting in elderly patients with chronic obstructive pulmonary diseases elderly patients. One research question raised in this area of studies is understanding specific nutritional requirements at individual level in different stages and lifestyles. Hopefully, advances in the field of nutrigenomics will open opportunities to fill this wide knowledge gap.

#### **3.2 Bioactive peptides and nutraceutical activities of seed proteins**

Nutraceutical products are isolated or purified from foods and generally sold in medicinal forms or as a pharmaceutical alternative which claims physiological

**71**

*Advances in Food Development with Plant-Based Proteins from Seed Sources*

benefits or provide protection against chronic disease [54]. Bioactive peptides have nutraceutical activities, in the intestine, they get absorbed into the blood circulation and exert systemic physiological effects in target tissues. They are sequences between 2 and 20 amino acids that have been reported to inhibit chronic diseases by playing various roles such as antioxidative, immunomodulatory, antihypertensive, hypo-cholesterolemic, anti-obesity and antimicrobial [55]. They are inactive when they are part of the parent protein sequence, but become activated upon release by *in vivo* digestion, *in vitro* enzymatic hydrolysis/fermentation, and food processing

Plant-based proteins are rich sources of bioactive peptides that have specific physiological and biochemical functions. Literature on bioactive peptides sources from seed proteins with physiological effects and health benefits are enormous [57, 58]. Soybeans has been the most exploited seed source of bioactive peptides with nutraceutical activities on more than 40 health conditions as demonstrated by publication on over 100 products [59]. The field of research into bioactive peptides is very active and the literature resources is vast and diverse, but we have summarized a few common bioactive peptides made from seed proteins in **Table 2**

**4. Advances in the improvement of seeds for plant-based proteins**

Researchers employ different methodologies drawn from different scientific fields towards improving plant-based proteins. The strategies for improving plant-based proteins in literature can be viewed as focused on functional improvement on the front-end and on the back-end is genetic improvement of seed protein quality traits in source crops. Investigations on the two strategies draw on mixtures of scientific methodologies. Most studies on functional improvement investigates physico-chemical and sensory properties of food products made with plant-based protein ingredients [72], while back-end studies leverage basic crop improvement methodologies that integrate various -omics techniques together with modern plant genetics and breeding. In this section, we will review studies related to the functionality of plant-based protein food products and the genetic improvement

Plant protein analogs of animal protein foods are the most popular products in the contemporary plant-based protein gaining markets globally. Analogs are substitutes either used as whole foods of ingredients in producing either meat or dairy alternatives. Meat alternatives strives to resemble meat in appearance, texture and taste when hydrated and cooked [73], necessitating functionality and sensory research on them. Owusu-Apenten [74] defined protein functionality in foods as measuring the structure of dietary proteins in the context of their performance in food compositions. Functionality testing for food formulations differ between food types, so that the testing required for meat analogs are different from dairy analogs. While the functionality evaluation for meat products includes rheological properties, chewiness, and sensory values like color and taste [75], the functional evaluation of dairy analog products is by emulsification, foaming, gelation [76] besides

A review of most of the meat alternative products in the market shows that they are made from plant proteins from wheat, rye, barley, and oats containing gluten (gliadins and glutelin), soybeans containing β-conglycinin protein bodies, legumes

*DOI: http://dx.doi.org/10.5772/intechopen.96273*

according to Karami & Akbari-Adergani [60].

with acid, alkali, or heat [56].

strategies of their source crops.

**4.1 Seed protein analogs of animal protein foods**

sensory properties like whiteness and flow.

*Advances in Food Development with Plant-Based Proteins from Seed Sources DOI: http://dx.doi.org/10.5772/intechopen.96273*

*Grain and Seed Proteins Functionality*

Wheat germ Bacillus

Corn gluten meal Alkaline protease

Pea seed meal Gastro-intestinal

digestion

Soy

(β-conglycinin)

Fermented soybean

Hemp seed protein

Wheat germ protein

*Akbari-Adergani [60].*

**Table 2.**

**Protein Process Bioactive** 

Enzymatic hydrolysis

licheniformis alkaline protease

and Flavourzyme

Rapeseed protein Alcalase Leu-Tyr and

Sorghum Alcalase Leu-Asp-Ser-

Soy Alcalase Trp-Gly-Ala-Pro-

**peptide**

His-His

Ser-Leu-Leu-Pro-Tyr-Pro

Leu-Val-Gln-Gly-Ser

Leu-Pro-Phe-Leu-Leu-Pro-Phe- Phe-Leu-Pro-Phe

Pro-Ser-Leu-Pro-Ala

Arg-Ala-Leu- Pro

Cys-Lys-Asp-Tyr-Val-Met-Glu

Pro-Arg-Glu-Pro-Gly-Gln-Val-Pro-Ala-Tyr

Met-Val-Asp-Thr-Glu-Met-Pro-Phe-Trp-Pro

protease Leu-Leu-Pro-

Wheat (gliadin) Acid protease Leu-Ala-Pro Anti-hypertensive

Rice Alcalase Thr-Gln-Val-Tyr Anti-oxidant

Pepsin Trp-Val-Tyr-Tyr-

Alcalase Gly-Asn-Pro-Ile-

**Health benefits References**

Chen et al. [61]

Zhong et al. [62]

Rho et al. [63]

Matsui et al. [64]

Motoi and Kodama [59]

Li et al. [65]

Zhuang et al. [66]

Girgih et al. [67]

He et al. [68]

Agrawal et al. [69]

et al. [70]

et al. [71]

Anti-oxidant properties

Anti-hypertensive

Hypocholesterolemic activity

activity

properties

activity

properties

Anti-oxidant properties

Anti-oxidant properties

activity

activity

Anti-hypertensive

Anti-hypertensive

Anti-oxidant activity Karami

Anti-Obese activity Ruiz

Ile-Val-Tyr Anti-oxidant

Berrazaga et al. [49] detailed 16 clinical studies over the last ten years that assesses nutritional and anabolic properties of plant-based protein sources in animal models and humans with various MDs involving muscle synthesis. Engelen et al. [53] reported that fortifying soy proteins with branched-chain amino acids (leucine, isoleucine, and valine) relieved muscle wasting in elderly patients with chronic obstructive pulmonary diseases elderly patients. One research question raised in this area of studies is understanding specific nutritional requirements at individual level in different stages and lifestyles. Hopefully, advances in the field of

*Seed protein derived bioactive peptides with antioxidant activity. Data adapted from Karami &* 

Nutraceutical products are isolated or purified from foods and generally sold in medicinal forms or as a pharmaceutical alternative which claims physiological

nutrigenomics will open opportunities to fill this wide knowledge gap.

**3.2 Bioactive peptides and nutraceutical activities of seed proteins**

**70**

benefits or provide protection against chronic disease [54]. Bioactive peptides have nutraceutical activities, in the intestine, they get absorbed into the blood circulation and exert systemic physiological effects in target tissues. They are sequences between 2 and 20 amino acids that have been reported to inhibit chronic diseases by playing various roles such as antioxidative, immunomodulatory, antihypertensive, hypo-cholesterolemic, anti-obesity and antimicrobial [55]. They are inactive when they are part of the parent protein sequence, but become activated upon release by *in vivo* digestion, *in vitro* enzymatic hydrolysis/fermentation, and food processing with acid, alkali, or heat [56].

Plant-based proteins are rich sources of bioactive peptides that have specific physiological and biochemical functions. Literature on bioactive peptides sources from seed proteins with physiological effects and health benefits are enormous [57, 58]. Soybeans has been the most exploited seed source of bioactive peptides with nutraceutical activities on more than 40 health conditions as demonstrated by publication on over 100 products [59]. The field of research into bioactive peptides is very active and the literature resources is vast and diverse, but we have summarized a few common bioactive peptides made from seed proteins in **Table 2** according to Karami & Akbari-Adergani [60].

#### **4. Advances in the improvement of seeds for plant-based proteins**

Researchers employ different methodologies drawn from different scientific fields towards improving plant-based proteins. The strategies for improving plant-based proteins in literature can be viewed as focused on functional improvement on the front-end and on the back-end is genetic improvement of seed protein quality traits in source crops. Investigations on the two strategies draw on mixtures of scientific methodologies. Most studies on functional improvement investigates physico-chemical and sensory properties of food products made with plant-based protein ingredients [72], while back-end studies leverage basic crop improvement methodologies that integrate various -omics techniques together with modern plant genetics and breeding. In this section, we will review studies related to the functionality of plant-based protein food products and the genetic improvement strategies of their source crops.

#### **4.1 Seed protein analogs of animal protein foods**

Plant protein analogs of animal protein foods are the most popular products in the contemporary plant-based protein gaining markets globally. Analogs are substitutes either used as whole foods of ingredients in producing either meat or dairy alternatives. Meat alternatives strives to resemble meat in appearance, texture and taste when hydrated and cooked [73], necessitating functionality and sensory research on them. Owusu-Apenten [74] defined protein functionality in foods as measuring the structure of dietary proteins in the context of their performance in food compositions. Functionality testing for food formulations differ between food types, so that the testing required for meat analogs are different from dairy analogs. While the functionality evaluation for meat products includes rheological properties, chewiness, and sensory values like color and taste [75], the functional evaluation of dairy analog products is by emulsification, foaming, gelation [76] besides sensory properties like whiteness and flow.

A review of most of the meat alternative products in the market shows that they are made from plant proteins from wheat, rye, barley, and oats containing gluten (gliadins and glutelin), soybeans containing β-conglycinin protein bodies, legumes (prominently peas) containing glycinin and vicilin proteins; and legumin, oilseeds like Canola containing albumins, globulins, glutelin [76]. Studies on functional properties of plant proteins of meat analog products are very dynamic because the formulations differ in structural forms such as flour, protein concentrates, protein isolates, and peptides. These structural forms interact with protein contents of the ingredients, hence, research and testing of functional properties in terms of physico-chemical composition and sensory evaluation continues to be an area of active research for meat alternatives [77]. Excellent and current reviews (up to 2020) provide details of physico-chemical studies of meat alternatives in the market [76, 78, 79]. An active area of research is the investigation of reconstruction techniques of plant protein sources. Shia and Xiong [80] summarized studies in physico-chemical interactions and the aggregation of plant proteins into particles and anisotropic fibrils to impart meat-like texture; they concluded that thermoextrusion is the principal re-constructuring technique for meat-like fiber synthesis from plant proteins [79]. Moreover, some workers are investigating digestibility as regulatory interests seeks more transparency including information on protein bio-availability in commercial meat analog products [39, 78, 81]. Kumar et al. [75] published an up-to-date review of health implications of proteins in existing meat analog products.

Diary analogs in the market are mostly milk, cheese and yoghurt products [79, 82]. There are current comprehensive reviews of functionality and sensory evaluation of diary products including milk-like foods from crop plant sources. McClements [83] compared plant-based milks with cow's milk with fortified plant -based milks. In the review, two methods of formulating plant-based milk from various crop sources; mechanically breaking down certain plant materials to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. The review highlighted the physico-chemical properties (viscosity and flow index), structural properties (mean particle diameter and separation rate), and sensory evaluations (whiteness) of various formulations of plant-based milks (**Table 3**). The data presented shows that the plant milk analog composition have comparable values in structure, optical properties, rheology, stability, and digestibility with cow's milk (**Table 3**). Martinez-Padilla


#### **Table 3.**

*Physico-chemical properties of milk analogs from plant-based food sources. Data table reproduced from McClements [83].*

**73**

**5. Future research gaps**

*Advances in Food Development with Plant-Based Proteins from Seed Sources*

et al. [79] also reviewed various crop sources of plant-based milk analogs for protein digestibility and compared them with cow's milk. Sim et al. [82] reviewed plant-based yogurts made by the fermentation of grain-based milks, imparting fermented flavors and probiotic cultures and thereby reducing the protein content of yogurts. The researchers addressed these challenges by exploring high-pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for the improvement

Though research in functional properties of these food classes continues, each emerging formulation of analogs raises research questions on functionality and

**4.2 Leveraging on modern genetics and breeding for seed protein improvement**

The genetic improvement of seed proteins began with discovery of corn endosperm carrying the *Opaque-2* gene in homozygous recessive state [84]. This constituted the genetic background for the development of quality protein maize (QPM) parental populations with increased levels of amino acids lysin and tryptophan. Corn varieties with *Opaque-2* double recessive mutant gene are noted for up to 94% lysin content with about 90% bio-availability against 62% lysin content in *Opaque-2* heterozygous recessive corn populations [85]. For example, the Provitamin A biofortified corn varieties are created through marker assisted pyramiding strategies of β*-Carotene Hydroxylase, Lycopene-*ε*-Cyclase* and *Opaque2* genes through backcrosses

Performing the same feat achieved in corn in other crops was more challenging. Galili and Amir [87] compiled a review of studies that involved seed protein improvement by genetically manipulating amino acid contents right from the discovery of *Opaque-2* up till 2013. The review showed that apart from maize, classical genetics rarely produced commercially viable varieties in other crops, hence the transgenic breeding methods were engaged. To date, only two genetically modified (GM) events have been commercialized in cereal crops to modify AA-traits [88]. These are the dapA-gene (*Corynebacterium glutamicum*), which increases free-Lys content and the cor-dapA gene, which encodes the enzyme that catalyzes the first reaction in the Lys biosynthetic pathway [88]. However, the introgression of foreign genes affects the acceptability of GM crops for cultivation due to the possibility of potential toxicity,

allergenic effects, genetic drifts to other crops, and environmental hazards.

Within the last decade, alternative techniques have been developed that makes it possible to avoid the introgression of foreign genes and transgenic GM crops including e.g., cisgenesis, intragenesis and genome editing [88, 89]. Genome editing techniques include engineered endonucleases/meganucleases (EMNs), zinc-finger nucleases (ZFNs), TAL effector nucleases (TALENs), and clustered regularly interspaced short palindromic repeats (CRISPR) [90–92]. Genome editing has been used in maize and soybeans to target the gene that encodes enzymes that catalyzes the first step in the biosynthesis pathway of some EAAs [90, 92]. However, research studies that incorporate these strategies for seed dietary proteins in seeds are still sparse, though there are reviews on the possible application of these technologies for improving other seed quality traits [93]. There are prospects of generating populations for improving seed proteins without transgenic breeding with these technologies.

With the current global awareness, the development of best possible organoleptic and nutritious qualities of food from sustainable plant proteins to feed the

*DOI: http://dx.doi.org/10.5772/intechopen.96273*

of plant-based yogurts.

quality in terms of digestibility.

and selection breeding [86].

#### *Advances in Food Development with Plant-Based Proteins from Seed Sources DOI: http://dx.doi.org/10.5772/intechopen.96273*

*Grain and Seed Proteins Functionality*

analog products.

**Milk Viscosity** 

*\*Mean particle diameter (D32 and D43).*

**[mPa**∙**s]**

**Flow Index** **\***

Hemp 25.0 0.73 1.1 1.5 4.4 68.5 Oat 6.8 0.89 1.7 3.8 40.1 60.2 Quinoa 13.2 0.76 1.1 81.5 32.0 71.4 Rice 2.8 0.97 0.88 10.5 42.8 66.5 Brown Rice 2.2 1.00 0.63 0.72 50.9 63.5 Soy 7.6 0.90 0.94 1.3 11.3 70.3 Soy 3.5 1.00 0.80 1.0 8.6 74.5 Soy 2.6 1.00 0.85 1.0 13.3 69.3 Soy 6.0 0.92 0.94 1.2 22.6 74.6 Cow's 3.2 1.00 0.36 0.60 3.9 81.9

*Physico-chemical properties of milk analogs from plant-based food sources. Data table reproduced from* 

**D3,2 D43 Separation** 

**Rate (%h)**

**Index [**μ**m] [**μ**m]**

**Whiteness** 

(prominently peas) containing glycinin and vicilin proteins; and legumin, oilseeds like Canola containing albumins, globulins, glutelin [76]. Studies on functional properties of plant proteins of meat analog products are very dynamic because the formulations differ in structural forms such as flour, protein concentrates, protein isolates, and peptides. These structural forms interact with protein contents of the ingredients, hence, research and testing of functional properties in terms of physico-chemical composition and sensory evaluation continues to be an area of active research for meat alternatives [77]. Excellent and current reviews (up to 2020) provide details of physico-chemical studies of meat alternatives in the market [76, 78, 79]. An active area of research is the investigation of reconstruction techniques of plant protein sources. Shia and Xiong [80] summarized studies in physico-chemical interactions and the aggregation of plant proteins into particles and anisotropic fibrils to impart meat-like texture; they concluded that thermoextrusion is the principal re-constructuring technique for meat-like fiber synthesis from plant proteins [79]. Moreover, some workers are investigating digestibility as regulatory interests seeks more transparency including information on protein bio-availability in commercial meat analog products [39, 78, 81]. Kumar et al. [75] published an up-to-date review of health implications of proteins in existing meat

Diary analogs in the market are mostly milk, cheese and yoghurt products [79, 82]. There are current comprehensive reviews of functionality and sensory evaluation of diary products including milk-like foods from crop plant sources. McClements [83] compared plant-based milks with cow's milk with fortified plant -based milks. In the review, two methods of formulating plant-based milk from various crop sources; mechanically breaking down certain plant materials to produce a dispersion of oil bodies and other colloidal matter in water, or by forming oil-in-water emulsions by homogenizing plant-based oils and emulsifiers with water. The review highlighted the physico-chemical properties (viscosity and flow index), structural properties (mean particle diameter and separation rate), and sensory evaluations (whiteness) of various formulations of plant-based milks (**Table 3**). The data presented shows that the plant milk analog composition have comparable values in structure, optical properties, rheology, stability, and digestibility with cow's milk (**Table 3**). Martinez-Padilla

**72**

**Table 3.**

*McClements [83].*

et al. [79] also reviewed various crop sources of plant-based milk analogs for protein digestibility and compared them with cow's milk. Sim et al. [82] reviewed plant-based yogurts made by the fermentation of grain-based milks, imparting fermented flavors and probiotic cultures and thereby reducing the protein content of yogurts. The researchers addressed these challenges by exploring high-pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for the improvement of plant-based yogurts.

Though research in functional properties of these food classes continues, each emerging formulation of analogs raises research questions on functionality and quality in terms of digestibility.

#### **4.2 Leveraging on modern genetics and breeding for seed protein improvement**

The genetic improvement of seed proteins began with discovery of corn endosperm carrying the *Opaque-2* gene in homozygous recessive state [84]. This constituted the genetic background for the development of quality protein maize (QPM) parental populations with increased levels of amino acids lysin and tryptophan. Corn varieties with *Opaque-2* double recessive mutant gene are noted for up to 94% lysin content with about 90% bio-availability against 62% lysin content in *Opaque-2* heterozygous recessive corn populations [85]. For example, the Provitamin A biofortified corn varieties are created through marker assisted pyramiding strategies of β*-Carotene Hydroxylase, Lycopene-*ε*-Cyclase* and *Opaque2* genes through backcrosses and selection breeding [86].

Performing the same feat achieved in corn in other crops was more challenging. Galili and Amir [87] compiled a review of studies that involved seed protein improvement by genetically manipulating amino acid contents right from the discovery of *Opaque-2* up till 2013. The review showed that apart from maize, classical genetics rarely produced commercially viable varieties in other crops, hence the transgenic breeding methods were engaged. To date, only two genetically modified (GM) events have been commercialized in cereal crops to modify AA-traits [88]. These are the dapA-gene (*Corynebacterium glutamicum*), which increases free-Lys content and the cor-dapA gene, which encodes the enzyme that catalyzes the first reaction in the Lys biosynthetic pathway [88]. However, the introgression of foreign genes affects the acceptability of GM crops for cultivation due to the possibility of potential toxicity, allergenic effects, genetic drifts to other crops, and environmental hazards.

Within the last decade, alternative techniques have been developed that makes it possible to avoid the introgression of foreign genes and transgenic GM crops including e.g., cisgenesis, intragenesis and genome editing [88, 89]. Genome editing techniques include engineered endonucleases/meganucleases (EMNs), zinc-finger nucleases (ZFNs), TAL effector nucleases (TALENs), and clustered regularly interspaced short palindromic repeats (CRISPR) [90–92]. Genome editing has been used in maize and soybeans to target the gene that encodes enzymes that catalyzes the first step in the biosynthesis pathway of some EAAs [90, 92]. However, research studies that incorporate these strategies for seed dietary proteins in seeds are still sparse, though there are reviews on the possible application of these technologies for improving other seed quality traits [93]. There are prospects of generating populations for improving seed proteins without transgenic breeding with these technologies.

### **5. Future research gaps**

With the current global awareness, the development of best possible organoleptic and nutritious qualities of food from sustainable plant proteins to feed the ever-increasing global population will continue despite the enormous knowledge been generated in the last decade (**Table 4**). The data on the knowledge base confirms the assertions that opportunities exist to overcome technology obstacles and nutrition and safety challenges in further developing the alternative plant-based protein markets from grain crop sources [94].

The health products from plant-based proteins are the key selling points for the emerging consumer shift, because it is where significant growth in research and innovations is happening (**Table 4**). In this case, the discovery of bioactive peptides is a critical research area in the dynamics of peptide sources, sequences, structure, networks, and functionality in relation to specific health issues or even emergencies like the SARS-CoV-2 pandemic [95]. A call for bioactive peptides in PubMed for COVID generated 723 reference listings in January 2021. Secondly, the standardization of protein bio-availability is also an active area of knowledge generation that falls under the seed protein quality testing for diversification of protein sources. Under methods of production, the evaluation of functionality has become a space for multiplied research activities as the industry continues to innovate formulations. Composite EAA strategies continues to generate new nutraceuticals, which is exposing new knowledge gaps for the standardization of protocols for protein bio-availability measurements (PDCAAS in the US and PER in Europe) to DIAAS for global regulatory compliance with bio-availability measurements [96]. Thirdly, industry acceptance thrives on organoleptic acceptance, texture and taste of everincreasing formulations of animal protein plant analogs, thus standardizing sensory evaluation techniques requires continuing research efforts as products are formulated. Lastly, the field of genetics and breeding of plant protein crops is a space


#### **Table 4.**

*References from calls on PubMed and associated libraries with various research themes and call terms including "plant-based seed proteins". Calls were restricted to each year of 2010 to 2020. Other references were accessed from associated journals within PubMed and associated libraries.*

**75**

systems.

*Advances in Food Development with Plant-Based Proteins from Seed Sources*

where the knowledge gap remains very wide. Being at the base of the value chain for plant protein innovations, genetics promises future gains for the protein production systems. Besides genetic engineering techniques, one prominent approach in the future of advancing plant-based food production systems is the emerging breeding technique that combines the use of artificial intelligence (AI) individual seed selection, cloud-based omics diversity databases and machine learning algorithms to identify and develop situation specific protein varieties in a short time. With the cloud computing support and robust prediction algorithms, the capacity to analyze large genomic and phenotypic datasets enables scientists and breeders to easily associate genomic sequences with beneficial traits. The outlook for the development of dietary protein seeds with these advances promises the possibility of personalized nutrition, the possibility of cost-effective trait development, accelerated breeding cycles, and better management of environmental resources for better

Moreover, with the expanding knowledge in plant proteins will come the need for environmental datasets across the value chain from field to the table. Dynamic datasets on environmental footprints will continue to be in demand to settle contentions of the animal protein and the emerging plant protein industries and

The combination of various factors that compels research and innovations in the field of plant-based dietary proteins include the realities of proven nutritional and health benefits and its benefit in promoting ecologically sustainable food production systems. Research efforts in this field have generated a body of knowledge that requires to be updated and consolidated on a steady basis given the fast pace of research activities and volume of scientific publications. This review provides a modest update on the place of seeds (grains) in the development of plant-based protein foods. The review focused on PubMed library and other literature resources to probe the subjects of crop sources of dietary proteins, the state of functional and health benefits from seed-based dietary proteins, functionality manipulations to achieve animal protein analogs, and the state of crop genetics in the improvement of grain-based dietary proteins. The review illuminates the enormity of information and the fast pace of knowledge generation in three key research themes which in turn creates new knowledge gaps that draws from the other research themes. These key knowledge areas are: (1) Continuous generation of health-related functional foods and nutraceuticals from grain-based proteins. The development of bioactive peptides for specific health issues at specific personal physiological conditions will continue to be an active research area with potentials for advancing nutrigenomics sciences in the near future. (2) Plant protein quality research in terms of bioavailability and functionality of the ever-increasing fortification strategies. The pace of identification and formulation of plant protein foods creates knowledge gaps that demands research attention for the harmonization of regulatory policies in the various global jurisdictions for promoting the seed protein innovation markets. (3) At the base of the value chain of plant-based proteins is the genetics and breeding of targeted dietary protein and nutritional traits. The future will see the application of advancing omics tools, databases, and networks to the breeding of new varieties in record time for the emerging plant-based protein food

*DOI: http://dx.doi.org/10.5772/intechopen.96273*

strike the balance in the industry.

nutrition.

**6. Conclusion**

#### *Advances in Food Development with Plant-Based Proteins from Seed Sources DOI: http://dx.doi.org/10.5772/intechopen.96273*

where the knowledge gap remains very wide. Being at the base of the value chain for plant protein innovations, genetics promises future gains for the protein production systems. Besides genetic engineering techniques, one prominent approach in the future of advancing plant-based food production systems is the emerging breeding technique that combines the use of artificial intelligence (AI) individual seed selection, cloud-based omics diversity databases and machine learning algorithms to identify and develop situation specific protein varieties in a short time. With the cloud computing support and robust prediction algorithms, the capacity to analyze large genomic and phenotypic datasets enables scientists and breeders to easily associate genomic sequences with beneficial traits. The outlook for the development of dietary protein seeds with these advances promises the possibility of personalized nutrition, the possibility of cost-effective trait development, accelerated breeding cycles, and better management of environmental resources for better nutrition.

Moreover, with the expanding knowledge in plant proteins will come the need for environmental datasets across the value chain from field to the table. Dynamic datasets on environmental footprints will continue to be in demand to settle contentions of the animal protein and the emerging plant protein industries and strike the balance in the industry.
