• Soya protein • Average nutritional composition and nutritional value of soya beans • Types of soya products
• Manufacture of textured vegetable protein (TVP)
• Guidelines for preparing and cooking dried TVP
• Quorn
• Advantages and disadvantages of mycoprotein
Alternative protein foods are also known as novel foods. They are obtained from two main non-animal sources: • plant sources, e.g. soya beans. • microorganisms, e.g. fungi, bacteria and yeast.
PROTEIN ALTERNATIVES FROM PLANT SOURCES
Soya protein Soya protein is the plant protein derived from soya beans. Soya beans are a legume. The protein in soya beans is unlike most other vegetables as it is of high biological value (HBV).
Average nutritional composition of soya beans Protein Fat Carbohydrates Vitamins Minerals 35%
20% 30% B group
Nutritional value of soya beans Proteins
Fat
Vitamins Minerals
Water Tip!
Iron, calcium Soya beans
CHAPTER 4 FOOD COMMODITIES
• Advantages and disadvantages of TVP
• Nutritional value and manufacture of mycoprotein
Water 14%
• A good source of HBV protein; however, the content of the essential amino acid methionine is low in comparison to meat
• High in polyunsaturated fat • Linoleic fatty acids make up 50% of the fat content
Carbohydrates • Less than one-third of a soya bean contains carbohydrates. They are present in the form of starch and dietary fibre.
• Contain B-group vitamins
• A source of non-haem iron • Contain calcium
• Little water is present
If nutritional value of soya beans appears on the examination paper remember to include the function of each nutrient in your answer.
