BARC has developed an innovative plant-based protein technology aimed at addressing the nutritional needs of the general population, particularly vegetarians, to combat protein deficiency and its associated health issues. This functional and nutritional formulation is derived from a strategic blend of cereals, pulses, and legumes. By adopting a multi-ingredient approach, the formulation was assessed against single-source plant proteins to determine its effectiveness in replicating the nutritional benefits of animal-derived proteins. The results indicate that this plant-based protein blend not only serves as a potent alternative to animal proteins but also supports overall health and environmental sustainability. This initiative is in line with the rising global demand for plant-based nutrition and offers a practical dietary solution for communities with limited access to high-quality protein sources.

1. By combining diverse plant sources like cereals (rich in methionine) and legumes/pulses (rich in lysine), this formulation addresses the usual limitation of individual plant proteins.
2. This creates a balanced amino acid profile, making it nutritionally comparable to animal proteins — ideal for vegetarians, vegans, and those with dietary restrictions.
3. The blend of ingredients likely enhances not just protein content, but also brings in fiber, micronutrients (iron, zinc, B-vitamins) and bioactive compounds and supports digestive health satiety and muscle repair and immune support

Introduction

This plant-based protein supplement, formulated by blending cereals, pulses, and legumes, offer a nutritionally robust and functional alternative to animal-derived protein powders. This multi-ingredient approach is scientifically validated to overcome the amino acid limitations of single-source plant proteins, yielding a balanced profile comparable to animal proteins. Such supplements are particularly valuable for vegetarians, vegans, individuals with allergies to dairy or eggs, and populations with limited access to high-quality animal protein sources.

1. General Nutrition: Supports daily protein requirements for all, including vegetarians, vegans, and those with lactose intolerance or egg allergies.
2. Functional Food Ingredient: Can be incorporated into snacks, breakfast cereals, confectioneries, bars, smoothies, and shakes to boost protein content and functional value.
3. Therapeutic Use: Suitable for patients with special dietary needs, such as those with celiac disease (when gluten-free grains are used) or individuals recovering from surgery, as plant proteins support muscle repair and immune function.
4. Elderly and Pediatric Nutrition: Ideal for elderly individuals to maintain muscle mass and strength, and for children to support growth and development through fortified snacks and meals.

1. Amino Acid Completeness: Strategic blending of cereals (rich in methionine) with legumes and pulses (rich in lysine) addresses the limiting amino acids in individual plant proteins, resulting in a balanced, complete amino acid profile similar to that of animal proteins.
2. Micronutrient Density: These blends provide not only protein but also dietary fiber, iron, zinc, B-vitamins, and bioactive compounds, supporting digestive health, satiety, muscle repair, and immune function.
3. Health Benefits: Diets rich in plant-based proteins are associated with reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers, and support overall longevity.

1. Environmental Impact: Plant-based protein production uses less land, water, and energy, and generates fewer greenhouse gas emissions compared to animal protein production, aligning with global sustainability goals.
2. Local Sourcing: Ingredients like amaranth, ragi, soybean, peanuts, bengal gram, flaxseeds, niger seeds, and cocoa powder are readily available in local markets, supporting regional agriculture and reducing supply chain costs.
3. These supplements provide general nutrition and helps individuals, including vegetarians and vegans, meet their daily protein needs. It is also ideal for people with allergies to dairy (lactose intolerance) or other common protein sources like eggs.
4. It could be a best functional food that could be added to snacks, cereals confectionaries and bars to enhance protein content, including preparation of smoothies and shakes for a convenient protein boost.
5. It could be used as therapeutics for patients with medical conditions such as celiac disease or post-surgery recovery.
6. It could also be used as an elderly nutrition to increase their protein intake and pediatric nutrition to fortify the snacks of growing children needing additional protein.

1. By combining diverse plant sources like cereals (rich in methionine) and legumes/pulses (rich in lysine), this formulation addresses the usual limitation of individual plant proteins.
2. This creates a balanced amino acid profile, making it nutritionally comparable to animal proteins ideal for vegetarians, vegans, and those with dietary restrictions.
3. The blend of ingredients likely enhances not just protein content, but also brings in fiber, micronutrients (iron, zinc, B-vitamins) and bioactive compounds and supports digestive health satiety and muscle repair and immune support.

Infrastructure Requirements

1. RAW MATERIALS

   The raw materials required for the preparation of the protein supplement are available locally. Amaranth, Ragi, soybean, peanuts, bengal gram, flaxseeds, niger seeds and cocoa powder as flavor are readily available in the local market.

2. EQUIPMENTS

   1. Weighing balance.
   2. Mixer and blenders.
   3. Incubators or IR dryers.
   4. LPG facility for roasting flour.
   5. Packaging machines, Gamma irradiation facility (optional).

3. SPACE

   A room of 450 square ft area (30’ x 15’) for malting, mixing flour and packaging.

4. POWER

   Both single & three phase power connection.

5. MANPOWER

   One skilled worker and two un-skilled workers would be adequate for production of 100 kg per day. Actual manpower would depend on production capacity.