Leaf protein concentrate

Leaf protein concentrate (LPC)

File:Leafu.jpg

Leaf Protein Concentrate (Leafu) made from stinging nettles

Leaf Protein Concentrate (LPC) represents a concentrated form of the proteins intrinsic to plant leaves. The potential abundance and low cost associated with LPC have spurred interest in its feasibility as a protein source for both humans and animals.

Background

While the direct consumption of leaves, often referred to as leaf vegetables, does contribute protein to the human diet, our human digestive system poses constraints on the volume of leafy greens we can consume. This limitation challenges the idea of meeting our entire protein needs through leafy vegetables alone.

Application

1. Early Interest:

The concept of utilizing LPC for human nutrition was broached in the 1960s, although its practical application has yet to gain significant traction. Notably, Nobel laureate Pirie in the early 1970s showcased the potential benefits of LPC, thereby amplifying its prominence in nutritional science discussions<ref>Pirie, N.W. (1971). Leaf Protein: And Its By-products in Human and Animal Nutrition. Cambridge University Press.</ref><ref>Pirie, N.W. (1975). Leaf Protein Research. Annual Review of Plant Physiology, 26(1), 59-74.</ref>.

1. Modern Context:

The modern surge in feedlot-based animal husbandry, which caters to escalating human meat consumption, necessitates cheaper vegetable protein alternatives. As such, there's a revived intrigue in LPC, given its potential to mitigate the dependency on other edible vegetable protein sources in animal feeds.

Health Considerations

Leaf protein is notably rich in amino acids, albeit with methionine acting as a limiting factor<ref>Jones, Q., & Woolley, J. G. (1977). Amino acid composition of leaf protein concentrate from several plant species. Plant Foods for Human Nutrition, 2(2), 95-100.</ref>. Moreover, the presence of polyphenols augments its nutritional profile<ref>Pandey, K. B., & Rizvi, S. I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270–278.</ref>. However, challenges arise when considering LPC from Lucerne and Cassava—two prominent mono-culture crops. These include high fiber contents and antinutritional factors like phytate, cyanide, and tannins<ref>Price, M. L., Van Scoyoc, S., & Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry, 26(5), 1214–1218.</ref>. The organization "Leaf for Life" champions the consumption of diverse vegetables and leaf crops, advocating for LPC sources devoid of these antinutrients and for which fiber removal is attainable through simple processes<ref>Leaf for Life. (2020). Benefits and Production of Leaf Protein Concentrate. Leaf for Life Handbook.</ref>.

Production Techniques

In a typical production setup, LPC extraction entails pulping the leaves followed by juice extraction. Subsequent heating coagulates the protein, which is then filtered and dried to yield the protein concentrate.

Methods of production

Generally, LPC is produced by pulping leaves and pressing the juice out, heating the juice to coagulate the protein, and filtering the protein out and drying it.

See also

• Leaf vegetable
• List of plants with edible leaves
• List of meat substitutes

External links

• A step-by-step guide to making leaf protein concentrate (leafu)
• Leaf Protein Concentrate: A Field Guide for Small Scale Programs
• Leaf Concentrate Resources at Leaf for Life

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