SOYA BEAN -A COMPLETE PROTEIN

SOYA BEAN -A COMPLETE PROTEIN
Soybeans are generally considered to be a source of complete protein.

A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for many vegetarians and vegans or for people who cannot afford meat. However, the phrase complete protein can be misleading since proteins vary in their protein values. Soy protein is similar to that of other legume seeds, but has the highest yield per square meter of growing area, and is the least expensive source of dietary protein.

SOME OF ITS PRODUCTS:

SOYA MILK

This milk can be used for feeding infants and as supplement to diets of weaned infants and pre school children. This milk is also good for grown up. Commercially available Soya milk is prepared by heating at 14lb pressure for 30 minutes to destroy trypsin, growth inhibitors and haemagglutins and fortifying with sugars, vitamins and minerals. Soya bean milk can be prepared from soya bean. Its vitamin content is similar to that of cow's milk.
Soya milk can be substituted in-patients who have allergy to milk protein. It is available in different flavours and plain. Soaking the pulse and grinding and straining it can make soya milk at home. Soya curd can be made from this soya milk.
It is the cheapest high quality vegetable protein.

TOFU OR SOYA CHEESE:

Curdling fresh hot soya milk can make tofu or soya cheese. Tofu is prepared by adding calcium or magnesium salts to Soya milk. Fresh tofu can be preserved in a refrigerator for a day.
The other products made from soya bean are natto, tempehe, miso and soya sauce. These products are generally used in Chinese preparation. Like all other pulses soya bean can also be sprouted. Sprouting enhances the vitamin C content. Soya sprouts must be cooked in low heat.

SOME OF ITS ADVANTAGES:

They can be used in salads, soups or stir-fried.
It is a good source of thiamine, niacin, folic acid and a fair source of riboflavin. Soya bean should be cooked well for digestion and absorption.
Good for patient having hyper cholesterolaemia.
Soya milk is used in lactose intolerance both primary and secondary.
Soya milk preparations are used in galactosaemia.

( Note: soya milk do have galactose but in less quantity)
Commercially available products in India are Nutri nuggets, Nutrila, Meal maker, Crunchies etc. Soya bean reduces iron absorption.
Soya flour can be added to wheat flour to make chapathi.