Consider the following statements regarding protein quality, bioavailability and agri-processing of indigenous Indian crops:

Statements

1. Protein bioavailability and crude protein content are equivalent metrics — a food label stating '20g protein per serving' directly indicates how much protein the body will absorb.
2. Pressure cooking, fermentation, and sprouting are biological or physical processing methods that can significantly enhance the bioavailable protein content of pulses and millets by reducing anti-nutritional factors.
3. India's dependence on imported plant protein concentrates and isolates persists despite the country being one of the world's leading producers of millets and pulses, indicating a value-addition gap in domestic agri-processing.