Desk Review:
Conducted an extensive desk review of existing literature and data on local protein sources from plants, animals, and microorganisms.
Compiled and synthesized information on the nutritional benefits, processing techniques, and potential applications of these proteins in food products. 

Identification and Characterization of Protein Sources:
Performed field surveys and collected samples to identify and characterize locally available protein sources.
Created an inventory of these protein sources, detailing their nutritional profiles and potential uses. 

Interviews and Consultations:
Conducted interviews with local farmers, producers, and nutrition experts to gain insights into the availability, production processes, and challenges associated with local protein sources.
Engaged with industry stakeholders to understand market demand and consumer preferences. 

Nutritional Analysis:
Conducted comprehensive nutritional analyses on the identified protein sources.
Assessed protein content, amino acid profiles, and essential nutrients for each source. 

Innovative Processing and Extraction Methods:
Investigated and implemented various processing and extraction methods to maximize protein yield while preserving nutritional quality.
Techniques included solvent extraction, enzymatic hydrolysis, and mechanical extraction. 

Evaluation of Functional Properties:
Assessed functional properties such as solubility, emulsification, gelation, and foaming of local protein sources.
Conducted comparative analysis of these properties with imported proteins. 

Bioavailability Assessment:
Evaluated the bioavailability of local protein sources using in vitro digestion models, and where feasible, conducted animal studies and human trials.
Compared the bioavailability of local versus imported proteins in food products. 

Health Implications and Environmental Impact:
Conducted assessments to determine the health implications and environmental sustainability of consuming local proteins.
Performed a life cycle assessment (LCA) comparing the production of local and imported proteins. 

Development and Sensory Evaluation of Food Products:
Developed food product prototypes incorporating local proteins.
Conducted sensory evaluations with consumer panels to gauge acceptability and refine product formulations based on feedback.
Collected and analyzed data from sensory evaluations to enhance product quality and consumer satisfaction. 

Deliverables:
Produced comprehensive reports detailing findings from the desk review, nutritional analyses, processing methods, functional properties, bioavailability assessments, health implications, and environmental impact evaluations.
Delivered a final sensory evaluation report summarizing consumer acceptability and feedback on the food product prototypes.
By successfully completing these services, the project provided valuable insights and practical solutions for leveraging local protein sources in nutritious food products, contributing to a more sustainable and health-conscious food system in Pakistan.