Nutrition vs Functionality – The Indian Context for Protein Ingredients

The macromolecules critical for a balanced diet are carbohydrates, proteins, and fats. Of these, there is an excess of carbohydrate and fat consumption, while proteins remain deficient.

- Dr. Kaushik Ramakrishnan

VARIOUS PUBLIC HEALTH SURVEYS HAVE REVEALED THAT SIMPLE DIETS, ESPECIALLY AT THE BOTTOM OF THE ECONOMIC PYRAMID, DOES NOT PROVIDE ADEQUATE PROTEIN.

This is a general trend around the world and has led to a focus on the protein composition of diets. Increased protein consumption can be achieved through the balancing of different food groups or by fortification of processed foods with protein ingredients. Giract defines protein ingredients as those that exceed a protein content of 50%, typically ranging between 60 and 90%. These can fall into the categories of defatted flours, texturized proteins, concentrates, isolates, and hydrolysates. Individuals in India have traditionally achieved protein sufficiency from plant and dairy, rather than through animal sources. This is not only because of the large vegetarian/flexitarian population but also because Indian cuisine does not place meat on the centre of plate. Even centre of plate dishes like a biriyani do not contain meat as a major component, with rice predominating the volume. In this context, evaluating the choices that individuals have for ensuring adequate protein consumption is necessary to determine the potential for protein ingredients in India.

NUTRITIONAL STATUS OF DEMOGRAPHIES IN INDIA VIS-A-VIS PROTEIN