The prospects of leaf protein as a human food ‐ and a close look at alfalfa¹

Abstract

Not only natural scientific curiosity but more so looming world food shortages have prompted food scientists to explore new and unconventional sources of edible and nutritious substances. Leaves are one such example. In this review the authors present some facts dealing with the production of leaf protein concentrate (LPC). Although equipment for the extraction of leaf protein has been built, much of the chemistry involved in this process has remained somewhat underemphasized. Three methods of extraction are dealt with and a discussion of the nutritional value of LPC is presented. Alfalfa is shown as merely one illustration of what extent man can expand his agricultural and food processing expertise to create alternate food resources for his nutritional benefit.