Combinações plant-based para obtenção de proteínas alternativas

Abstract

Growing concerns about health and the environment have driven the search for diets with less dependence on animal proteins, historically associated with health risks and negative environmental impacts. In this context, plant-based diets emerge as a promising alternative, but despite this, they still face the challenge of low concentrations of certain amino acids in many plants, which reinforces the importance of identifying and promoting fossils capable of providing proteins with complete essential amino acid (EAA) profiles. This study aimed to deepen knowledge about how strategic strategies for plant-based foods can result in adequate nutritional proteins, simultaneously contributing to health and sustainability. An exploratory methodology was adopted, with a quantitative approach, using data from the Household Budget Survey (POF 2017-2018) to select plant-based foods commonly consumed in Brazil. The EAA profiles of cereals, legumes, and seeds were analyzed, based on the American Food Composition Table (FoodData Central – USDA). Based on these data, food engineering laboratories were developed with the objective of achieving 40% of the Recommended Daily Intake (RDA) of EAAs. The results demonstrated that all five proposed proposals exceeded the 40% RDA target, indicating that the complementarity between cereals, legumes and seeds is capable of providing a complete protein profile. The application of these laboratories can directly contribute to reducing the risks of chronic non-communicable diseases, which are linked to high meat consumption, as well as reducing the environmental impact of food production. It is concluded that the supply of complete proteins from plant-based metals is viable and it is known that the search for alternative proteins can corroborate human and environmental health.