Bioavailability analysis of plant-based smart proteins

Request for Proposals (RFP): Analysis of protein bioavailability from processed millet- and pulse-based ingredients and plant-based meat products

The Good Food Institute India is inviting proposals from scientists and faculty members working as regular employees in any Indian academic institution, national laboratory, or any other recognised R&D institution in the Science, Technology, Engineering, and Mathematics (STEM) disciplines to conduct a study on the bioavailability of protein from processed millet- and pulse-based ingredients as a function of their degree of secondary processing and defined formats of plant-based meat products after cooking.

Background

Plant-based proteins can play a pioneering role in building sustainable and nutritious food systems, but the digestibility and bioavailability of these proteins are determined by suitable crop selection and processing techniques.  India’s indigenous crops, such as millets and pulses, are subjected to different levels of primary and secondary processing to obtain ingredients, including plant proteins and end products. While the influence of primary processing on protein bioavailability is well-documented, the effects of secondary processing in the production of plant proteins, product composition, and structure of plant-based meat products remain underexplored.

Key information

This study would decode the influence of secondary processing on protein bioavailability from plant-based ingredients. Plant-based meat products that are representative of the minced-type (second generation) and whole-cut (third generation) categories will also be analysed for protein bioavailability. Strategic recommendations for producing plant-based ingredients and end products with high-quality protein can be derived from this technical analysis.

Timeline: One year, starting in May 2025

Application Deadline: April 11, 2025

For more information, the detailed RFP can be accessed below.