Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.

Moringa oleifera seeds are rich in protein, yet their potential as plant-based protein in food remains underutilized. This study evaluated the extraction efficiency, composition, and techno-functional properties of moringa seed protein isolate (MSPI) using enzyme-assisted (EAE), ultrasonic-assisted (UAE), and microwave-assisted extraction (MAE) methods, compared to conventional alkaline extraction (CE). EAE was performed with viscozyme (2%, pH 8, 50 °C, 2 h) and papain (1%, pH 7, 50 °C, 1 h), UAE at 40% amplitude (20 kHz, 20 min), and MAE at 800 W (50 °C, 90 s). All methods significantly improved extraction yield (14.60–30.08%), protein content (80.47–86.61%), solubility (40.78–60.09% at pH 10), and techno-functional properties over CE. However, MAE slightly reduced solubility. Phytates (0.83–0.49 g/100 g) and trypsin inhibitor activity significantly decreased (4.48–1.92 U/mg). In vitro protein digestibility improved (p < 0.05) across all samples (88.11–93.81%), with hydrolysis patterns supporting the enhanced digestibility. Structural modifications were indicated by altered surface hydrophobicity and thermal properties. SDS-PAGE showed consistent major protein bands at 17, 25, and 48–63 kDa, with EAE showing reduced intensity at ~63 kDa. While UAE and MAE achieved high protein yield and purity, EAE offered the best balance of functionality and digestibility, making it the most promising method for producing high-quality MSPI. These findings are relevant for guiding the selection of extraction methods for MSPI recovery for food applications.

This study evaluated the extraction efficiency, composition, and techno‐functional properties of bambara groundnut protein (BGP) obtained using enzyme‐assisted (EAE), ultrasonic‐assisted (UAE), and microwave‐assisted extraction (MAE) methods, compared to conventional alkaline extraction (CE). Results showed significant improvements in yield (15.01%–32.34%), protein composition (72.36%–85.79%), solubility (49.04%–66.82%, pH 10), and techno‐functional properties of BGP. Phytate and trypsin inhibitory activity were significantly reduced, while in vitro protein digestibility increased (89.02%–94.48%). BGP exhibited significant differences in surface hydrophobicity, while DSC revealed slight changes in thermal characteristics, indicating structural modifications. SDS‐PAGE revealed consistent major protein bands (17–63 kDa), suggesting no major alterations in molecular weight. However, EAE showed slightly reduced protein band intensity at ∼63 kDa, suggesting partial hydrolysis. While UAE and MAE yielded the highest protein content and purity, respectively, EAE provided the best balance of techno‐functional properties and digestibility, making it the most promising method for BGP extraction.