Evaluation of a vegan protein powder as a functional food for health and wellness promotion

The escalating demand for plant-based functional foods has necessitated the development of nutritionally balanced protein supplements with enhanced therapeutic properties. This study aimed to formulate and evaluate a novel polyherbal protein powder incorporating multiple botanical species known for their anti-carcinogenic, anti-inflammatory, and antioxidant activities. The herbal protein powder was prepared using a synergistic blend of Acalypha indica L., Albizia lebbeck, Dactyloctenium aegyptium, Echinochloa crus-galli, Eragrostis cilianensis, Hordeum vulgare, Senna occidentalis, Sesbania bispinosa, Setaria pallide-fusca, Cucurbita maxima, Crotalaria juncea, Panicum antidotale, and cocoa powder. The manufacturing protocol involved systematic dried botanical materials followed by mechanical grinding to produce homogeneous fine powder. Comprehensive nutritional profiling quantified protein, lipid, carbohydrate, and fiber content using standardized AOAC methods. Analytical findings demonstrated optimal nutritional equilibrium with elevated protein concentration, balanced macronutrient distribution, and favorable sensory acceptability profiles, confirming commercial viability and excellent consumer acceptance. This innovative herbal protein powder represents a truly promising functional food supplement promoting holistic health and wellness while addressing growing consumer demand for natural, plant-based nutritional alternatives.