Vol. 12, Issue 6 (2023)

Author(s):
Balasharan R and Dr. Salve RV

Abstract:
In recent years, there has been a surge of interest in edible insects as a novel source of protein for humans, with increased concern about the environmental effect of traditional livestock production and the need for more efficient and sustainable protein sources. Protein is a nutrient-dense protein source that can be extracted and processed into various food products, depending on functional properties and their sensory acceptability. The article’s purpose is to express about the different and various protein sources commonly consumed particularly nutrient dense proteins, affect nutritional intake (With a focus on inadequate intake), nutritional adequacy, and dietary quality. In this article, we will look at some of the numerous forms of seaweed and its nutritional worth, as well as the ways for extracting protein from seaweed for use as an edible source. The results of this study show that seaweed is a promising new protein source with high nutritional value and can be extracted and processed into various food products, depending on functional properties and their sensory acceptability. When the nutritional intakes of beef consumers were compared, low-fat beef consumers had greater amounts of protein, vitamins B-6, vitamin B-12, magnesium, and iron. A sustainable source of high-quality protein that may be used in a variety of food products could be edible mushrooms.