Leaf protein: an alternative raw material for future food

Abstract

Protein is an essential nutrient that the world is paying attention an alternative leaf protein. The protein has begun to be studied and commercialized for health benefits. This review article reports leafy plants are grown worldwide, such as moringa, alfalfa, cassava, kale, spinach, Chaya, mulberry, parsley, cowpea, and corkwood. The leaf protein is detailed in nutrition, food and pharmaceutical function. Currently, the demand for leaf protein has increased because it is classified as alternative raw material in functional foods for health. The development of extraction methods, removal of antinutrients, and food formulation will increase the potential for future food as a substitution protein source for humans.