The Study
Comparative evaluation of legume and yeast protein powder supplements: Nutritional composition, protein quality, and functional characteristics
This study is like a food lab experiment where scientists mix different protein powders in test tubes and measure what's inside them—like checking how much protein, fat, and vitamins they have, and how well they mix with water or oil. But they didn't test these powders on people or animals, so we can only say what the powders are made of, not what happens when you eat them or if they make you healthier.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
Scientists compared protein powders from beans (soy, pea, faba) and yeast to see which is better for making vegan foods like meat substitutes. They looked at nutrition and how well they work in food recipes.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 56 / 100
Quality score
Snapshots of a population at a single point in time, or descriptions of small groups. Can identify correlations and prevalence, but cannot determine cause and effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes: The differences are meaningful.
- 2Yeast protein is excellent for nutrition (high quality protein), while legume proteins are better for making foods that need to hold water or have a firm texture, like veggie burgers.
- 3Yeast protein has more of the essential building blocks your body needs (36.14 g per 100g) than bean proteins (30.76-32.29 g).
- 4Its protein quality score (1.14) is even higher than milk protein (1.12).
- 5But bean proteins hold more water and make firmer gels.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
International Journal of Food Science and Technology
Year
2025
Authors
Hyun-A An, J. Lee
Related Content
Claims (6)
Nutritional yeast is a food product that contains protein, a nutrient essential for building and repairing body tissues.
Yeast protein powder has a protein quality score of 1.14, which is higher than legume powders (0.76–1.03) and even casein (1.12), making it as good or better than the animal protein standard. These results come from lab-based digestibility and amino acid tests.
Pea and soybean protein powders absorb more water and dissolve better than yeast protein powder, making them better for foods like meat alternatives and gels that need to hold water.
Yeast protein powder contains more essential amino acids and branched-chain amino acids than legume protein powders like soy, pea, and faba bean. This means yeast protein has a better amino acid profile for human nutrition.
Yeast protein powder absorbs more oil than legume protein powders because it contains more water-repelling amino acids and a unique fat-like molecular composition. This makes it hold onto oil better, with an absorption rate of 188.6% compared to 163-176% for legume proteins.
In a laboratory test that mimics stomach and gut digestion, legume protein powders break down more than yeast protein powder. The legume proteins showed higher digestibility percentages, meaning they are easier to digest under these simulated conditions.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.