This review article explores the impact of nitrogen fertilizers on the symbiotic relationship
between Rhizobium bacteria and legume plants. Nitrogen fixation has the potential to …

Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most
common legumes that is popular and economically important. Due to its richness in a variety …

Globally, the production, distribution, sale and consumption of plant-based foods (PBFs) are
on the increase due to heightened consumer awareness, a growing demand for clean label …

With the ever-increasing global population, it is impossible to meet the demand for animal
protein by relying only on conventional methods due to the depleting natural resources. It is …

Background Plant-based foods in recent times have received attention from
environmentalists due to their lower impacts on the environment. Additionally, they are found …

Dietary proteins derived from animal sources, although containing well‐balanced profiles of
essential amino acids, have considerable environmental and adverse health effects …

Protein is one of the most important, foremost, and versatile nutrients in food. The quantity
and quality of protein are determinants of its nutritional values. Therefore, adequate …

Background Plant protein sources are gaining recognition because of their low carbon
footprint, nutritional enrichment, high sustainability, impending scarcity of animal proteins …

Legumes are an excellent source of protein and have been used in the human diet for
centuries. Consumption of legumes has been linked to several health benefits, including a …

Oilseed cakes left after the oil extraction for different purposes are chiefly used as cattle feed,
compost amendment, or plant conditioner. These oilseed cakes are rich in protein …