Comparisons of Soybean and Wheat; in the Focus on the Nutritional Aspects and Acute Appetite Sensation

Abstract

Soybean flour is often used as a gluten-free ingredient. We aimed to compare the nutrients and the difference in satiety of soybean and wheat after ingestion. We measured the amounts of polyphenol and oxygen radical absorbance capacity (ORAC) and examined the acute appetite sensation after the ingestion of soybean powder and bread powder. Japanese women were enrolled in the meal tests. Participants were provided with 18 g of bread or soybean powder, 180 g of yogurt, and 285 mL of bottled water. Subjective satiety (hunger, appetite, satiety, and stomach fullness) was measured using a visual analog scale 120 min after sample ingestion. The polyphenol content and ORAC were 2- and 12-folds higher, respectively, in soybean powder than in bread flour. In the meal tests, the area under the curve (AUC) of satiety 60–120 min after ingestion (n = 44) was significantly higher for soybean powder than bread powder. The AUCs of hunger and appetite 60–120 min after ingestion were significantly lower for soybean powder than bread powder. The effect sizes of hunger and appetite by soybean powder were 0.341 and 0.424, respectively. Thus, these results suggest that soybean is a healthy food and soybeans maintain satiety and suppress hunger more than bread flour.

Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

“…To compare, the composition of BSG alongside unmalted barley and some common cereal and legume sources is shown in Figure ; though it should be noted that this is a comparison between a byproduct whose nutritional value has been enhanced by processing and unprocessed cereal and legume raw materials. As most of the starch present in the barley grains is removed during the brewing process, the dietary fiber content of BSG can range from 40 to 50%, ,− significantly higher than that of unmalted barley, wheat, and oat (9–20%) ,− and legume sources including pea (14–21%), , soy bean (21–25%), , and faba bean (11–28%) ,, The main fiber constituent in BSG is hemicellulose which comprises 20–40% of the total composition. , The hemicellulose fraction of BSG primarily consists of arabinoxylan, a dietary fiber which has been linked with potential health benefits such as prebiotic activity, improved glycemic control, and antioxidant activity. ,− Cellulose and lignin are the other abundant polysaccharides in BSG, whose contents can range from 16 to 29%, ,, and 12 to 28%, respectively. ,− β-glucan is also present in low levels, normally in the range of ∼1% w/w …”