109
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_7
Chapter 7
Alternative and New Protein Sources
Barbara Sawicka, Krishnan Umachandran, Noori Abdul-nabi Nasir,
and Dominika Skiba
7.1 Introduction
Alternative sources of protein have been utilized to a limited extent by certain sections of the population but its universal use and acceptability to the rest of mankind
remains a challenge. The commonly known alternative sources of proteins are single-cell organisms (yeast), aquatic organisms (krill, algae) (Doshi et al. 2007; Deng
and Chow 2010; Ohikere and Ejeh 2012; Piasecka-Kwiatkowska and Stasińska
2016), and insects, which have amino acid composition similar to that of the traditional animal proteins consumed as diet with protein 77.9–98.9% as digestible
(Bukkens 1997; Shockley and Dossey 2013). The alternative protein sources in food
production have benefits associated to social, economic, health and environment
(Wociór et al. 2010; Udenigwe and Aluko 2012; Yadav et al. 2017). The progression
of the biofood concentrates on the feedstocks facilitates more of technology innovation with biopolymers and biocomposites (Ayadi Rosentrater and Muthukumarappan
2012; Buckhalt 2016). The combination of new applications by biotechnology on
agriculture has altered the agricultural economics to benefit the people (Ohikere
and Ejeh 2012). Genetically modified organism (GMO)/crop varieties also address
the food security requirements and boost exports. It does this by reducing the cost
of farming, improve output, decrease in the use of pesticide, reduction in deforestations, ease low-till or no-till cultivation and thus cut the emissions of greenhouse
gases to offer better food for the consumers (Stewart 2009; Udenigwe and Aluko
B. Sawicka (*) · D. Skiba
Department of Plant Production Technology & Commodities Science, University of Life
Science in Lublin, Lublin, Poland
K. Umachandran
Nelcast Ltd., Chennai, Tamil Nadu, India
N. A.-n. Nasir
Department of Marine Vertebrates, Marine Science Center, Basrah University, Basrah, Iraq
© Springer Nature Switzerland AG 2020
C. Egbuna, G. Dable-Tupas (eds.), Functional Foods and Nutraceuticals,
https://doi.org/10.1007/978-3-030-42319-3_7
Chapter 7
Alternative and New Protein Sources
Barbara Sawicka, Krishnan Umachandran, Noori Abdul-nabi Nasir,
and Dominika Skiba
7.1 Introduction
Alternative sources of protein have been utilized to a limited extent by certain sections of the population but its universal use and acceptability to the rest of mankind
remains a challenge. The commonly known alternative sources of proteins are single-cell organisms (yeast), aquatic organisms (krill, algae) (Doshi et al. 2007; Deng
and Chow 2010; Ohikere and Ejeh 2012; Piasecka-Kwiatkowska and Stasińska
2016), and insects, which have amino acid composition similar to that of the traditional animal proteins consumed as diet with protein 77.9–98.9% as digestible
(Bukkens 1997; Shockley and Dossey 2013). The alternative protein sources in food
production have benefits associated to social, economic, health and environment
(Wociór et al. 2010; Udenigwe and Aluko 2012; Yadav et al. 2017). The progression
of the biofood concentrates on the feedstocks facilitates more of technology innovation with biopolymers and biocomposites (Ayadi Rosentrater and Muthukumarappan
2012; Buckhalt 2016). The combination of new applications by biotechnology on
agriculture has altered the agricultural economics to benefit the people (Ohikere
and Ejeh 2012). Genetically modified organism (GMO)/crop varieties also address
the food security requirements and boost exports. It does this by reducing the cost
of farming, improve output, decrease in the use of pesticide, reduction in deforestations, ease low-till or no-till cultivation and thus cut the emissions of greenhouse
gases to offer better food for the consumers (Stewart 2009; Udenigwe and Aluko
B. Sawicka (*) · D. Skiba
Department of Plant Production Technology & Commodities Science, University of Life
Science in Lublin, Lublin, Poland
K. Umachandran
Nelcast Ltd., Chennai, Tamil Nadu, India
N. A.-n. Nasir
Department of Marine Vertebrates, Marine Science Center, Basrah University, Basrah, Iraq