Table 3.
Proximate protein composition of different plants.
| Plant | Ref | Protein % | Glutelin % | Albumin % | Prolamin % | Globulin % |
|---|---|---|---|---|---|---|
| Cereals | ||||||
| Maize | [87] | 10.3 | 40 | 5 | 50 | 5 |
| Rice | [88] | 6–8 | 75–81 | 5–10 | 3–6 | 7–17 |
| Wheat | [89] | 8–13 | 42–62.5 | 15–20 | 28–42 | 15–20 |
| Barley | [90] | 10–12 | 25 | 2–3 | 30 | 2–3 |
| Oats | [91] | 16.9 | 35–40 | 20–25 | 10–15 | 20–25 |
| Oil seeds | ||||||
| Rapeseed | [92] | 38 | 10 | <1 | 20 | 70 |
| Sunflower | [93] | 20–40 | 17 | 38 | 5.5 | 39 |
| Microalgae | ||||||
| Cyanophyceae | [94] | 43–77 * | / | / | / | / |
| Chlorophyceae | [94] | 11–55 * | / | / | / | / |
| Millet, legumes and nuts proteins | ||||||
| Millet | [95] | 9–13 | 30 | 15 | 30 | 8 |
| Peas | [96] | 25.6 | 19.1 | 13.8 | 3.08 | 57.2 |
| Lupins | [97] | 44 | 5.7–11.9 | 8.9–23.9 | 0.6–1.8 | 46.5 |
| Soy | [98] | 40 | 30.4 | 22.9 | 0.3 | 46.5 |
| Lentils | [99] | 26 | 2.1–3.5 | 56.3–64.0 | 1.4–2.0 | 26.5–29.5 |
| Cashew | [100] | 20–25 | 11.7 | 45.6 | 0.4 | 42.4 |
| Pistachios | [101] | 20 | 7.3 | 25 | 2 | 66 |
| Almonds | [102] | 22.7–29.9 | <5 | 21 | <5 | 74 |
| Walnuts | [103] | 18–24 | 72 | 7.5 | 4.7 | 15.7 |
* Protein content (% dry weight basis).