As director of the Central Food Technological Research Institute (CFTRI) in Mysuru, Dr Sridevi Annapurna Singh has been at the forefront of research on food processing, safety, and technology in India. With a focus on all aspects of processing, protein quality and nutrition, CFTRI aims to enhance our understanding of the relationship between diet and health.
In her talk at Happiest Health’s Edge of Nutrition Summit on 11 July, Dr Singh delved into the significance of proteins and how they contribute to our overall well-being.
Diet and health
“A poor diet is more intricately related to disease than smoking, alcohol or physical activity. Many of us lose our life years of earning better quality of life, as well as money, because of a poor diet,” Dr Singh says emphatically.
Protein, a key macronutrient, plays a crucial role in our diet and deserves particular attention. Proteins serve as structural components for hair, nails and tissues; as enzymes for metabolic processes; as transporters of nutrients; and even as antibodies for immune function. Understanding the factors that enable proteins to perform these diverse functions is essential.
“Animal proteins are generally better suited for human consumption as they contain a balanced composition of essential amino acids, making them ‘complete proteins,” she says.
In contrast, plant proteins often lack one or more essential amino acids, rendering them `incomplete’ proteins.
A question of quality
The quality of a protein depends on various factors: among them, the content of essential amino acids, digestibility and bioavailability. Animal proteins tend to have higher values of what is called PDCAAS (protein digestibility corrected amino acid score) due to their resemblance to human protein requirements.
Nonetheless, plant proteins offer other nutritional benefits such as fibre, phytonutrients, vitamins, minerals and a healthier fat profile.
The challenge with plant protein
While plant proteins are preferred for their cost-effectiveness, availability and environment friendliness, there are certain hurdles to their utilisation. Plant proteins are seed proteins with high molecular weights, making them less soluble and challenging for our digestive enzymes to break down.
Additionally, they contain anti-nutrients that can interfere with digestion and nutrient absorption, Dr Singh points out.
Processing techniques are one way of overcoming the limitations of plant proteins.
“Protein isolates, concentrates and hydrolysates can improve their quality, functionality, and bioavailability. Additionally, enzyme modification can enhance the solubility and digestibility of plant proteins, expanding their potential applications in food product development,” Dr Singh explains.
The effect on environment
As the global population grows, diversifying protein sources becomes crucial for food security and environmental sustainability. Plant proteins such as algae, seaweed and millets offer environmentally friendly options that require less resources like land and water, and minimise deforestation.
Proteins are indispensable for our health, and understanding their role in a balanced diet is vital. While animal proteins are known for their higher quality and nutritional content, plant proteins have unique advantages, including environmental sustainability and diverse nutrient profiles.
Advancements in food processing techniques offer promising avenues for improving plant protein quality, functionality and acceptance.
Dr Singh’s message is, “By incorporating a variety of protein sources, we can meet our nutritional needs, promote health, and contribute to a sustainable future.”
