Functionality of vegetable proteins other than soy

Abstract

Abstract In addition to the soybean, many other sources of vegetable protein have potential to provide a broad spectrum of functional properties. Among these sources are cottonseed, peanut, sunflower, and rapeseed. As with soy, the functional characteristics vary with the type of product, e.g., flour, concentrate, or isolate. In this discussion, functionality is defined as the set of properties that contributes to the desired color, flavor, texture, or nutritive value of a product. Utilization of these alternate sources of vegetable proteins will depend upon availability, economics of the product in any given country, and on the uniqueness and desirability of the functional properties of the product.