Investigative studies on protein quality, absorption pathways, and techno-functional comparison of mycoprotein, insect, and algal proteins for global food security and sustainability

Mycoprotein, insect protein, and algal protein are evaluated for their potential as sustainable alternatives to traditional animal protein sources.

• Mycoprotein features a complete amino acid profile and functionality suitable for meat substitutes.
• Insect protein offers superior digestibility and bioavailability compared to other protein sources.
• Microalgal protein is rich in essential amino acids and micronutrients.
• These alternative proteins typically require less land, produce fewer greenhouse gas emissions, and use less water than conventional animal proteins.
• Different extraction methods can enhance the functionality and yield of these proteins.
• Challenges such as consumer acceptability and regulatory issues, along with allergenicity and sensory characteristics, need further exploration.

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