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

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.

Optimising Soymilk Protein Nutriture through Selection of Appropriate Processing Technique

“…It is important to note that leucine is the most concentrated essential amino acid found in this study with values ranging from 9 to about 12 g/100g protein. This result is in consonance with those reported in a study that assessed essential amino acid profile of different soy products (Kumar et al, 2016). Intriguingly however, one of the essential amino acids, phenylalanine showed no significant difference (p < 0.05) among the different methods of pretreatment and its value is lower when compared to other amino acid in the same class of nutritional relevance.…”

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

“…Kumar et al . () reported that aromatic amino acids, namely Phe and Tyr, were most concentrated in soy flour manufactured from sprouts, whereas Leu, Lys and Thr were most concentrated in silken tofu. The special aroma of tofu is partially attributable to the amino acids present.…”

“…However, excessive fermentation during the production of FSW tofu leads to a bitter taste owing to the increased levels of Cys, Met and His. Kumar et al (2016) reported that aromatic amino acids, namely Phe and Tyr, were most concentrated in soy flour manufactured from sprouts, whereas Leu, Lys and Thr were most concentrated in silken tofu. The special aroma of tofu is partially attributable to the amino acids present.…”

KARATERISTIK KIMIA DAN ORGANOLEPTIK INSTAN SAGU (Metroxylon SP) SEBAGAI MAKANAN BERKALORI TINGGI

“…Efisiensi produk kedelai tersedia di pasaran untuk memenuhi kebutuhan sehari-hari asam amino esensial (EAAs). Desain/ metodologi/pendekatan -Produk kedelai yang diekstrusi, yaitu nugget kedelai, butiran, tepung kedelai yang dibuat dari kecambah, varian susu kedelai semprot kering , Minuman kedelai readyto-drink (RTD) dan tahu silken (Kumar Vineet et al, 2016) Menurut Rukmana (1997) kandungan protein kacang merah berkisar antara 21-27% dan mengandung antioksidan. Selain kacang merah, kedelai merupakan bahan dan pangan sumber protein nabati utama bagi masyarakat.…”