# Plant-Based Fish Analogs--A Review
## 2 Fish Alternative Products Market Review
### Legumes  
There is a big group of different proteins based on legumes sources such as peas (_Pisum sativum_ L.), beans (_Phaseolus_ spp. ), chickpeas (_Cicer arietinum_ L.), lentils (_Lens culinaris_), lupin (_Lupinus albus_ L.), etc. [69]. The most common and available on the market are pea proteins, characterized by their high nutritional value. Fresh pea seeds contain 20-50% starch, 17-22% of other carbohydrates, 6.2% to 6.5% protein, and 0.4% fat. Pea proteins have no allergenic effect and are not genetically modified. Pea flour is marked by whipping ability, water, fat binding, emulsification, gelling, texture property, and foaming [1; 70]. Pea proteins are divided into globulins, albumins, prolamins, and glutelins. Globulin accounts for 55 to 65% of the total protein content. During seed germination, globulin is degraded to legumin and vicilin. Pea protein is characterized by a high lysine content (6.7 g/100 g protein). Compared to grain proteins, pea protein is characterized by a high content of leucine (7.6 g 100 g protein) and phenylalanine (5.7 g/100 g protein) but a lower content of methionine (0.9 g/100 g protein) and cysteine (1.0 g/100 g protein). The content of individual amino acids also differs between pea protein types. Pea globulin is characterized by a high content of arginine, while pea albumin contains a high amount of threonine [71; 72]. In 2017, the global pea protein market was valued at USD 32.09 million. World production of dry seeds, according to 2019 FAOSTAT data was about 22 million tons and fresh peas were about 14.5 million tons [73]. The common bean (_Phaseolus vulgaris_ L.) is included in the legume group. It is an important source of protein, as well as energy and dietary fiber. Raw (unprocessed) beans contain 1.9% lipids, 21.7% protein, and 58.8% carbohydrates. The seeds of this species are not oilseeds but have a high proportion of unsaturated fatty acids. The primary fatty acids are linoleic and linolenic (62-83% of total acids). The high proportion of PUFAs in the beans provides a favorable ratio of omega-3 to omega-6 acids [74]. Among all amino acids, beans (regardless of the method of pretreatment: autoclaved at 103 kPa, freeze-dried, and also ground) contain the highest amount of aspartic acid (10.6% in protein) and glutamic acid (13.6% in protein), as well as significant amounts of essential amino acids, especially leucine (7.2% in protein), lysine (6.2% in protein), and phenylalanine (5.4% in protein). The grains also contain small amounts of sulfur amino acids (methionine 0.7% and cysteine 0.3% in protein), characteristic of legumes. The flour of beans has the same functional properties as pea flour. Production volume in 2016 in the United States was 140 million tons, of which 114 million tons were directed to consumption [1, 60, 75]. Chickpea (_Cicer arietinum_) is one of the most widely grown legumes sold as seeds, flours, and canned foods. It is a good source of protein (17-22%) that can be extracted wet and dry. Extruded chickpea protein is rich in essential amino acids such as lysine (1.45% dry matter), leucine (1.75% dry matter), and phenylalanine (1.29% dry matter). The limiting amino acid is tryptophan (0.23% dry matter) [76, 77]. Chickpeas contain 40-60% low-digestible carbohydrates and 4-8% essential fats. Chickpeas have a higher fat content than other legumes [78]. The fatty acid composition of chickpeas is 66% PUFA, 19% MUFA, and 15% SFA. They contain the most linoleic acid (51.2%) and oleic acid (32.6%). In 2018 global chickpea production was 17.19 million tons, of which 27.53% of the crop was produced in India [79]. Lentis are classed as legumes and are high in protein as well as low in fat. The seeds of lentils can be black, orange, yellow, or green. The dry matter contains 20.6-31.4% protein. Lentil proteins are categorized as having a high nutritional value and the right ratios of leucine to isoleucine and leucine to lysine.