Importância da proteína vegetal na alimentação: fontes tradicionais e alternativas, com ênfase no grão-de-bico e suas aplicações

Abstract

The term vegetable protein refers to proteins extracted from sources such as legumes and cereals. In this category, chickpeas stand out due to their high biological value and greater digestibility among legumes. They are a good option for replacing animal protein by providing the consumer with a product with sensory characteristics similar to those of animal protein, ranging from color, texture, aroma and flavor, and are used to make products such as hamburgers, vegetable drinks, sausages, pastes, flours, pâtés, and other products. In view of the above, this work carried out a bibliographic review with the objective of conceptualizing protein, with emphasis on the protein macromolecule of plant origin, analyzing legumes with emphasis on chickpeas, identifying the main industrial applications and products made from them, analyzing studies from recent years where chickpeas were applied to different types of food. Where it can be observed that the combination of chickpeas with different ingredients such as the addition of acerola residue, ora-pro-nóbis, mushrooms, flaxseed and oat flours, coconut extract, broccoli, carrots among other ingredients or only with chickpeas, where protein levels were found, the main contributors to the nutritional compositions of the products, in addition to presenting protein levels according to the literature consulted, in some cases the need for additives was found to provide better sensory characteristics. Based on some studies in recent years, analyzing the physical-chemical characteristics of these products, comparing them to different existing formulations and analyzing the acceptability of this product by consumers. It can be noted that many of the products analyzed in the studies had good acceptability, even with non-vegan or vegetarian people, demonstrating that these products can be used by any consumer, as it is a versatile and nutritious ingredient, as its composition is rich in high-quality proteins, essential amino acids, minerals and low amounts of antinutrients, which makes it suitable for vegan, vegetarian and general population diets.