Plant proteins are an important source of nitrogen for human nutrition. Protein quality is
mostly related to the amino acid composition, bioaccessibility, and digestibility. Digestibility
refers to how much protein an organism absorbed in relation to how much it consumed and
depends on several factors such as the structure of a protein, processing methods, and
antinutritional factors (ANFs). Inactivation of ANFs through different processing methods
helps to improve the protein quality and digestibility. Both domestic methods (such as …