Plant proteins are affordable and sustainable alternatives to animal proteins, which usually meet the nutritional needs of consumers. Hence, this study is designed to extract proteins with maximum functional properties from plant leaves. Proteins are compounds mainly used as food additives and ingredients in the food system. They have several functional properties and attributes, including foaming and gelling agents, and as emulsifiers, which could contribute significantly to the quality and sensory properties of the food. However, the extraction and purification techniques often used affect the quality and functionality. Hence, the extraction techniques employed should be carefully selected so that the functionality of the proteins, nutritional compositions, and the sensory properties could be protected and maximized.