Assessing Compositional Differences in Soy Products and Impacts on Health Claims

Boye, Joyce I.; Ribéreau, Sabine

doi:10.5772/17688

Cited by 8 publications

(2 citation statements)

References 70 publications

(34 reference statements)

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“…Investigations concerning the compositional traits like crude protein, carbohydrates, trypsin inhibitor, isoflavones, phytic acid, etc. in the conventional soy products have been reviewed (Boye and Ribereau, 2011). However, the information on the EAAs content of commercial soy products is not available.…”

Section: Introductionmentioning

confidence: 99%

Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement

Kumar

Rani

Hussain

2016

Nutrition &Amp; Food Science

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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.

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Section: Introductionmentioning

confidence: 99%

Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement

Kumar

Rani

Hussain

2016

Nutrition &Amp; Food Science

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“…Merr. ), as a legume and vegetable, serve as a dual purpose crop, as it contains high protein, low fat (Guo et al, 2020; Islam, Zhang, & Mujumdar, 2021), high carbohydrates, high levels of essential minerals, vitamins and fiber (Saha & Mandal, 2019), as well as many antioxidants and health promoting compounds (Boye & Ribéreau, 2011). The crop is gaining interest in Africa because of its nutritional and health improvement attributes, which are greater than green peas (Lumpkin, Miles, & Zenz, 2000).…”

Section: Introductionmentioning

confidence: 99%

Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)

Ahomondji

Agoyi

Agbangba

et al. 2022

Journal of Sensory Studies

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Edamame, has many nutritional and human health bene ts and is likely to overcome malnutrition, a common scourge among West African populations. This study aims to identify sensory preference criteria in order to select edamame varieties that meet the organoleptic needs of potential consumers in Benin. Ten soybean varieties were selected on the basis of their stability, adaptability and yield performance in Benin. These varieties were evaluated through hedonic test conducted with 200 untrained panelists, followed by a descriptive sensory evaluation conducted with 20 trained panelists. The hedonic test used sensory attributes such as appearance, avor, taste, and texture. The study showed signi cant variation in sensory attributes for most genotypes (P < 0.001), expressing the variation in choices made by the panelists. The genotypes AGS 466, AGS 429, AGS 472, and Ashorowasse were the most preferred (more than 90%). Taking gender into account, AGS 466 and Ashorowasse were most preferred by women, who mainly based their choice on seed appearance and sweetness. In opposite, men were more interested in the taste and texture. Soybean varieties Maksoy 3N and Early hakucho were least preferred (less than 20%) by women and men, respectively. Respondents expressed a high willingness (90.11%) to adopt edamame. Preference criteria were large seed size, sweet taste, moderate chewiness, and starchy texture. The high-yielding graintype soybean variety S1079/6/7 that showed moderate acceptability for edamame consumption among consumers in Benin may be considered by breeders for improvement in sensory attributes.

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Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study

Abe¹,

Sawada²,

Ishihara

et al. 2020

Eur J Nutr

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Assessing Compositional Differences in Soy Products and Impacts on Health Claims

Cited by 8 publications

References 70 publications

Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement

Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement

Sensory preference criteria and willingness to adopt vegetable soybean “Edamame” in Benin (West Africa)

Comparison between the impact of fermented and unfermented soy intake on the risk of liver cancer: the JPHC Study

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