A Rich Source of Balanced Amino Acids, Easily Processed Into Leaf Protein Concentrate
The protein content of leaves represents a glaring deficit in nutritional awareness. Many edible leaves contain 4-8% protein, which is always balanced in amino acid composition, unlike grains and legumes. Considering that cooked beans contain 7-9% protein, leaf protein can be a highly significant source. Leaf crops can supply more protein per square meter than any other crop.
Aside from common leafy vegetables, hundreds of plants not normally considered as foods have edible, nutritious leaves, including many wild and landscape plants. Leaf protein concentrate can be made with leaves not normally consumed directly, such as those from beans and alfalfa (lucerne), vastly increasing production (see below for leaf protein concentrate information).
Green leaves are also very high in a full range of vitamins and minerals needed for optimum health, both in developed and developing areas. In addition, leaves contain a high degree of anti-oxidants, phytonutrients, and active compounds which are anti cancer, anti inflammatory, and have benefit in prevention and treatment of many chronic diseases.
Moringa leaves are a step ahead due to their exceptionally high protein content of 8% for fresh leaves, and 30% for dehydrated leaves. Thus, simply drying and grinding the leaves into flour creates a protein, vitamin and mineral dense product which can be added to many types of foods for protein and nutrient enrichment. Moringa biomass from high production hedgerow cultivation is an excellent choice for leaf protein concentrate from a perennial crop.
Improved variety of Edible Hibiscus (Abelmoschus manihot). Eaten raw or cooked and used for wraps.
Perennial vegetables are easy to grow and have significant protein, mineral and vitamin levels. In areas of high poverty in developing areas, simple nutrient deficiencies are common among children, including protein and vitamin A, the latter causing blindness. This can be easily alleviated by planting perennial vegetables around dwellings, especially those having a good taste that can be consumed raw directly from the plant. Many are also good candidates for leaf protein concentrate.
Leaf protein is easily concentrated by a simple process, adapted to home use or at the village level. It also has commercial potential, with a processor in France having an industrial scale leaf protein concentrate facility. It is a highly digestible nutrient dense product with a very high 55% protein content, and a significant concentration of vitamins and minerals.
Leaves and leaf protein concentrate are highly sustainable foods with vast potential for many new products. It is very good strategy not only for protein production, but for reducing green house gas emissions.
Leaf protein concentrate is made with a few simple steps:
1. Leaves are juiced my maceration and pressing, or other methods.
2. The juice is then heated. Just before boiling, the protein component coagulates, similar to the process of precipitating the solids of soy milk to make tofu. The coagulated material is leaf protein concentrate.
3. The concentrate can be used directly, pressed to create a fresh block product, or dried and milled, producing an extremely nutrient dense powder suitable for mixing with a wide range of foods.
FURTHER DETAILS
Freshly made leaf protein concentrate with 55% balanced amino acid protein
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