Plant-Based Complete Protein via Legume-Grain Merging
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Solution Overview
Problem
Plant-based protein alternatives often fail to provide a complete protein source due to inadequate essential amino acids, and existing products have a lower Protein Digestibility Corrected Amino Acid Score (PDCAAS) compared to animal-based proteins, which also contribute to higher environmental impacts.
Innovation Solution
Combining legumes and grains to create a plant-based complete protein product that contains adequate proportions of all nine essential amino acids, achieving a PDCAAS of 1.0, and incorporating whole grains to enhance nutritional value and environmental sustainability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If plant-based protein alternatives are used, then environmental impact is reduced, but complete protein status is not achieved
Solution Approach 1:
The patent combines legumes and grains in specific ratios to create a composite plant-based protein product that achieves complete protein status. This merging of two plant protein sources with complementary amino acid profiles resolves the contradiction by providing both environmental benefits of plant-based diets and the nutritional completeness traditionally associated with animal proteins.
Solution Approach 2:
The invention creates a composite protein product by formulating specific combinations of legumes and grains. This composite approach allows the product to exhibit properties (complete protein profile) that neither component alone possesses, while maintaining the environmental advantages of plant-based sourcing.
2Quantity of substance
If legume protein is used as alternative to whey protein, then cost is reduced, but PDCAAS score decreases
Solution Approach 1:
By merging legume protein with grain protein in specific proportions, the patent achieves a composite product with PDCAAS score of 1.0, matching the quality of expensive animal-based whey proteins while maintaining lower cost. The combination compensates for the limitations of individual plant proteins.
Solution Approach 2:
The patent optimizes the ratio and composition of legume and grain components to achieve specific nutritional parameters (PDCAAS score of 1.0, complete amino acid profile) while controlling cost. This parameter optimization allows the product to meet high nutritional standards at lower cost than animal-based alternatives.
3Duration of action of stationary object
If plant-based diets are adopted, then environmental sustainability is improved, but protein completeness is compromised
Solution Approach 1:
The patent merges legumes and grains to create a plant-based protein product that achieves complete protein status, thereby maintaining environmental sustainability while ensuring protein completeness. This combination allows consumers to adopt plant-based diets without compromising nutritional adequacy.
Solution Approach 2:
The invention modifies the nutritional parameters of plant-based proteins through strategic combination of legumes and grains, achieving a complete amino acid profile with PDCAAS of 1.0. This parameter change enables plant-based diets to meet the same protein completeness standards as animal-based diets while maintaining environmental benefits.
Data Source
AI summary
The present invention provides a novel combination of plant-based food groups in order to create a plant-based complete protein product that delivers an adequate proportion of all nine essential amino acids. A complete protein, often provided through animal-based food products, contains an adequate proportion of each of the nine essential amino acids. The present invention provides a novel combination of legumes and grains to create a plant-based complete protein product which can be further combined with additional ingredients to form a consumable dough containing plant-based complete protein.