Fig. 1: Schematic representation of the integration of nutritional aspects to study the link between the protein nutritional quality and the processing degree of plant proteins aiming to find an optimal balance, considering different steps in the production chain.

To access the overall nutritional quality of plant-based foods the digestibility and bioavailability of other nutrients than proteins should be considered. The outer black circle represents a simple example of the production of different plant protein-based foods from raw materials (on the left) to final cooked food (on the right), the direction is represented by the white arrows. Created with BioRender.com.