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Table 7
Comparative analysis of plant-based proteins sources: cereals, legumes and oilseeds.
| Cereals | Legums | Oilseesds | |
|---|---|---|---|
| Protein content | 7–15% | 20–40% | 20–40% |
| Limiting amino-acids | Lysine | Methionine, Cysteine | Lysine − Methionine, Cysteine |
| Digestibility | 80–90% | 80–95% | 85–95% |
| Functional properties | Elasticity, water holding | Gelling, water/oil holding | Emulsification, foaming, gelling, water/oil holding |
| Sources | (Avelar et al., 2024; FAO and WHO, 1991) | (FAO and WHO, 1991; Keskin et al., 2022) | (FAO and WHO, 1991; Singh et al., 2022; Zhang et al., 2023) |
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