soya chunks nutrition protein in soybean

soya chunks nutrition protein in soybean

soya chunks nutrition protein in soybean

Add caption


Soybeans have a high protein content. In most legumes , protein accounts for 20% to 30% of the weight. In  wholes soybeans, protein accounts for 40% of the weight.

Soy foods are a source of high quality lean protein. In addition, consumption of soy protein provides health  benefits that may help prevent certain   chronic diseases. The amount of protein varies in soy products, with the following products generally containing these percentage, soy flour, 50%, soy concentrate 70%, and soy isolate, 90%.

The amino acid profile of soybeans compares well with the human requirements. The World Health  Organisation has established that when consumed at the  recommended level of protein intake, soy protein contains sufficient amounts of all essential amino acids human needs.

Evaluating Protein Quality

Different methods of estimating protein quality have been used at different times. However the following three are the most common and accepted.

Biological value (BV) , it is a measure of the amount of protein retained by the body.
Protein Efficiency Ratio (PER ), It is the measure of growth following intake of a certain protein.
Protein Digestibility Corrected Amino Acid Source (PDCAAS): It measure the amount & percentage digestibility of each amino acid.

PDCAAS  system as determined by the WHO , now supersedes both PER and BV methods and is accepted as the official method by USFDA. Isolated Soy Protein ( or Soy protein Isolate) source the maximum 1  point on this system

PDCAAS of Selected Food protein            


                      

                 From Protein Quality Evaluation, Report of  FAO/WHO Expert Consultation, FAO/WHO, 1989

Highlights of Soy Protein.


1.      Soy Protein is the only protein classified as a complete protein.
2.      Foods containing soy protein are known to provide the potential benefits of dietary factors in preventing chronic disease.
3.      Soy is high in Calcium and unlike milk does not contain ‘casein’ proteins that result in calcium loss in bones.
4.      Soy does not have cholesterol


“ Diets low in saturated fat and cholesterol that include 25gms of soy protein a day may reduce the risk of heart disease.”—U.S.F.D.A




Comments

Post a Comment

please do not enter any spam link in the comment box

Popular posts from this blog

PRIZE

Image
                                                 PRIZE Prize – Field 1.       Oscar – Film 2.       Dada Sahib Phalke – Film 3.       Grammy – Music 4.       Pulitzer – Journalism and Literature 5.       Arjuna – sports 6.       Bowelay – Agriculture 7.       Kalinga – Science 8.       Dhanwantri – Medical Science 9.       Bhatnagar – Science 10.   Nobel Prize – Peace, Literature, economics, Physics, Chemistry, Medical Science, 11.   Abel – Mathematics 12.   Merlin – Magic 13.   Bharat Ratna – Art, Science, Public Service, Sports 14.   Vyas Samman – Hindi Literature 15.   Bihari Award – Literature 16.   Saraswati Samman – Literature 17.   Man Booker – Literature 18.   Vachspati Samman – Sanskrit Literature 19.   Param Vir Chakra – Military 20.   Ashok Chakra – Civilians 21.   Juliet Curie Award – Peace 22.   Dronacharya Award – Sports Coaches 23.   Sahitya Akademi award – Literary 24.   Kalidas samman – Classic
Read more

Foot in human body

Image
                FOOT FOOT • SOLE OF THE FOOT • THICK AND HAIRLESS. • IT IS FIRMLY BOUND DOWN TO THE UNDERLYING DEEP FASCIA BY NUMEROUS FIBROUS BANDS. • THE SKIN SHOWS A FEW FLEXURE CREASES AT THE SITES OF SKIN MOVEMENT. • SWEAT GLANDS ARE PRESENT IN LARGE NUMBERS. FOOT • SENSORY NERVE SUPPLY: • MEDIAL CALCANEAL BRANCH OF THE TIBIAL NERVE - WHICH INNERVATES THE MEDIAL SIDE OF THE HEEL; • BRANCHES FROM THE MEDIAL PLANTAR NERVE- WHICH INNERVATE THE MEDIAL TWO THIRDS OF THE SOLE • BRANCHES FROM THE LATERAL PLANTAR NERVE - INNERVATE THE LATERAL THIRD OF THE SOLE FOOT • DEEP FASCIA • THE PLANTAR APONEUROSIS IS A TRIANGULAR THICKENING OF THE DEEP FASCIA THAT PROTECTS THE UNDERLYING NERVES, BLOOD VESSELS, AND MUSCLES. • ITS APEX IS ATTACHED TO THE MEDIAL AND LATERAL TUBERCLES OF THE CALCANEUM. • THE BASE OF THE APONEUROSIS DIVIDES INTO FIVE SLIPS THAT PASS INTO THE TOES. MUSCLESOF THE FOOT • CHIEFLY CONCERNED WITH SUPPORTING T
Read more

BRACHIAL PLEXUS

Image
BRACHIAL PLEXUS BRACHIAL PLEXUS u the nerve fibers derived from different segments of the spinal cord to be arranged and distributed efficiently in different nerve trunks to the various parts of the upper limb. u The brachial plexus is formed in the posterior triangle of the neck by the union of the anterior rami of the 5th, 6th, 7th, and 8th cervical and the 1st thoracic spinal nerve. COMPONENTS u Roots – C5 – T1 u Trunks – Upper – C5 and C6, Middle – C7, Lower – C8 and T1 u Divisions – Anterior and Posterior u Cords –in relation to the AXILLARY ARTERY u – Lateral Cord - anterior divisions of the upper and middle trunk u - Medial Cord - the anterior division of the lower trunk u - Posterior Cord - the posterior divisions of all three trunks u Branches CORD u lie above and lateral to the first part of the axillary artery u MEDIAL CORD - crosses behind the artery to reach the medial       side of the second part of the artery. u
Read more