Soybeans are also known as soya beans, scientifically it is known as Glycine max, having a good nutritional profile and contains a lot of health benefits such as good for heart health, protects from cancer, improves digestion, good for bone health and reduces the risk of diabetes, lowers the cholesterol level, decreases the risk of insomnia and sleep and also beneficial for women’s health.
- Best Quality of Protein – It contains all the essential amino acids required by the body. It is rich in lysine amino acid, but slightly poor in sulphur containing amino acid such as methionine.
- Soybean contains appreciable amounts of dietary fiber, thiamine, vitamin K, vitamin B6, riboflavin, vitamin C and niacin but deficient in vitamin B12.
- It contains significant amounts of minerals like iron, manganese, copper, phosphorous, selenium, zinc and calcium. The bioavailability of calcium in soybean milk is comparable to that of cow’s milk.
Soy Products and their uses-
Full Fat Soy Flour- used in baking industry as enzyme active soya flour, baby and health foods, soups etc.
Defatted Flour- used as bleaching and dough improving agents.
Soy Protein Concentrate – used in sausages, breakfast cereals, baby and health foods. It also improves juiciness and eating quality of product.
Soy Protein Isolate – is used where very high protein level is required.
Textured Vegetable Proteins (TVP) – TVP is the name given to the food made from the proteins derived mainly from soya is an inexpensive and complete plant based protein. The term ‘textured’ refers to the process which forms the protein powders into different forms, e.g. granules, chunks, flakes, fibers. They have a chewy texture and appear similar to meat. Soya bean with high protein content very close to meat and is considered the most important source of vegetable protein.
Spectro Analytical Lab has all the instruments and facilities for testing and analyzing the nutritional parameters in all the food samples.