Nutritional composition, application and health benefits of selected non-conventional food sources, and their fortified products

Abstract

Non-conventional food sources of plant origin, also known as underutilized plant species are basically enriched with nutrients and bioactive compounds which can provide both nutritional and health benefits. Some non-conventional food sources such as Soybean, Spirulina, Moringa olifera, edible mushrooms and their products are prominent sources of macro- and micro-nutrients with exceptional health benefits. These food sources are basically recommended for human consumption as a result of their potential benefits as functional food and their capacity to be utilized as neutraceutical products to prevent or treat protein and micro-nutrient deficiency diseases. Spirulina and soybean are pivotal in functional food formulations due to their high protein content and remarkable quality. Unlike other staple plant food sources, Soybean, Spirulina, Moringa olifera and edible mushrooms and their products are not popular globally, but currently, they are being used as substitutes in food supplements and food fortification. They have enormous potential uses but are very less explored. They can be utilized as suitable natural products by undernourished population to ameliorate malnutrition, and protect the body from several types of chronic diseases that result malnutrition.