Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement
Author:
Kumar Vineet,Rani Anita,Hussain Lulua
Abstract
Purpose
– In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs).
Design/methodology/approach
– Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed.
Findings
– Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine.
Originality/value
– This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.
Subject
Nutrition and Dietetics,Food Science
Reference20 articles.
1. Adyeye, E.I.
,
Akinyeye, R.O.
,
Ogunlade, I.
,
Olaofe, O.
and
Boluwade, J.O.
(2010), “Effect of farm and industrial processing on the amino acid profile of the cocoa beans”,
Food Chemistry
, Vol. 18 No. 2, pp. 357-363. 2. Ali, A.
,
Manuel, T.
,
Carl, T.H.
,
Mohamed, A.I.
and
Bhathena, S.J.
(2004), “Effect of soybean isoflavones, probiotics and their interactions on lipid metabolism and endocrine system in an animal model of obesity and diabetes”,
Journal of Nutrition Biochemistry
, Vol. 15 No. 10, pp. 583-590. 3. Boye, J.
and
Ribereau, S.
(2011), “Assessing compositional differences in soy products and impacts on health claims”, in
El-Shemy, H.
(Ed.),
Soybean and Nutrition
, Intech, pp. 453-476. 4. Bujang, A.
and
Tai, B.
(2014), “Changes in amino acids content in soybean, garbanzo bean and groundnut during pre-treatments and tempe making”,
Sains Malay
, Vol. 43 No. 4, pp. 551-557. 5. Cavins, J.F.
,
Kwolek, D.F.
,
Inglett, G.E.
and
Cowen, J.C.
(1972), “Amino acid analysis of soybean meal”,
Journal of Association of Official Agricultural Chemists
, Vol. 55 No. 4, pp. 686-694.
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
|
|