Author: Harold Ludwig Wilcke
Publisher:
Published: 1979
Total Pages: 440
ISBN-13:
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Abstract: New technologies have made it possible to produce soybean flours, concentrates, and isolates with diverse functional properties that fill many needs in food systems. Results, reported from nutritional experiments where soy proteins, particularly the isolates, were fed to infants, growing children, and young adults, demonstrate that the soybean is a nutritionally adequate protein. Better methods of protein evaluation for humans are suggested. Types of soybean protein products available are defined based on their protein content and general methods of preparation. Meetings have proveded better understanding and agreement among nations on the philosophies of regulatory practices toensure full information for the consumer and the food industry. The concept of functionality must be broadened to include the nutritional and physiological function of the proteins and the final food product. Research programs on the proper place of plant protein in the human diet are discussed.
