Alfalfa (Medicago Sativa L.) - relevant protein raw material for the food industry

Abstract

In the context of population growth, the diet must provide high-quality proteins, easily digestible and with a complete profile of essential amino acids, characteristics commonly found in animal sources. Vegetable proteins obtained from legumes and cereals have limitations, especially due to the incomplete supply of essential amino acids and less advantageous sensory properties. In this regard, it becomes important to identify alternative solutions for the valorization of vegetable proteins, such as those extracted from alfalfa (Medicago sativa L.), which is distinguished by high biomass productivity, 3–10 times higher compared to oilseed, legume or cereal crops. In this context, the purpose of this research was to investigate the quality indices and antioxidant potential of alfalfa, with a view to its further exploitation in the food industry.