Recently, consumers have an interest on plant-origin protein in food industry in terms of some reasons such as hungry, health concern, religious limitations, current nutrition trend, etc. The plant origin proteins are applied to different food products for both their nutritional values and their various functional properties (emulsification, foam formation, oil and water absorptivity, flavor binding, etc.; Görgüç et al., 2020a). Proteins obtained from soybeans and peas are extensively used in food industry such as the production of sausages, cheese, desserts, and new product formulations (Ijarotimi et al., 2018). However, with the exception of a few plant origin proteins, plant origin proteins remain largely underutilized in the food products due to insufficient information relating to their performance. Nowadays, there is a great competition to evaluate oil-seeds, fruits and vegetables, cereals, and soy alternative legumes and their processing wastes as source of commercial proteins. Moreover, the increasing global competition, population, and economical problems, as well as unsuitable usage of natural sources, have launched to become a popular of sustainability and increased the importance of food waste management. Therefore, the food waste has started to be turned into value-added resources to reduce and utilize food waste effectively (Imbert, 2017).Since Tomato (Lycopersicon esculentum L.) is one of the most cultivated vegetables around the world, the tomatoes are consumed as both fresh and processed for industrial production (Zuorro et al., 2013a). During tomato processing, its pomace and seeds are considered as waste (Yılmaz et al., 2017), accounting of 30%-44% of tomatoes (Eller et al., 2010). Tomato seeds cover 60% of all these wastes (Sarkar et al., 2016a). There are a few studies about
