1 / 15

PLANT PROTEINS

PLANT PROTEINS. VARIETIES. LEGUMES. Edible peas or beans (seeds) of a pod Good source of lysine Poor source of tryptophan and sulfur containing amino acids Examples - lima beans, navy beans, Soy beans – legume, contains tryptophan). NUTS AND SEEDS.

micah-little
Download Presentation

PLANT PROTEINS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. PLANT PROTEINS

  2. VARIETIES

  3. LEGUMES • Edible peas or beans (seeds) of a pod • Good source of lysine • Poor source of tryptophan and sulfur containing amino acids • Examples - lima beans, navy beans, • Soy beans – legume, contains tryptophan)

  4. NUTS AND SEEDS • Good source of tryptophan and sulfur containing amino acids • Poor source of lysine • Examples - peanuts, sesame seeds

  5. CEREALS AND GRAINS • Good source tryptophan, methionine and sulfur containing amino acids • Poor source of lysine • Examples - rice, whole grains, corn • Corn - opposite qualities – good source of lysine, poor tryptophan and sulfur containing amino acids

  6. SOY • As oil, flour, soy fiber, milk, TVP, or tofu • Dehulled beans • Tofu - coagulated soy milk, make gel, firmness dependent on water content • TVP - Flour, dried, flaked • Fermented soybeans - soy sauce, miso, tempeh (similar to tofu - different bacteria) • Soy concentrate - Defatted, soluble CHO removed, 70% protein • Soy isolate - 90% protein

  7. SOY BEAN OIL • Pressed from beans • Highest volume of vegetable oil in U. S. • Used in margarine • Soy flour - dehulled, beans, oil pressed out

  8. COMPOSITION • Beans and peas low in fat • Peanuts and soybeans high fat, no cholesterol • Rich in complex carbohydrates - raffinose and stachyose • Rich in fiber - hypocholesterolemic, hypoglycemic • Low moisture content

  9. VITAMINS AND MINERALS • Some iron and phosphorus • Calcium - low absorption • Better source of thiamin than meat

  10. COOKING • Gelatinizes starch • Alters texture • Improves flavor • Increases availability of protein - coagulates protein • Eliminates toxic substances from some • Increase 2-3 times in size

  11. COOKING • Hard water lengthens cooking time • Due to calcium and magnesium ions in hard water  interference with tenderizing • React with pectic constituents • Add soda to shorten cooking time • Too much will make beans mushy and cause loss of thiamin

  12. COOKING • Add molasses  prolong time to make tender due to calcium content of molasses • Add tomato  prolong time to make tender due to acid content • Add molasses and tomato after beans have been partially cooked

  13. SOAKING • Raffinose and stachyose are water soluble • Will come out of beans during soaking • Discard water --> decreases discomfort from these complex carbohydrates • Enzyme in A. Niger has been processed for addition to food and to decrease intestinal distress from high consumption of beans

  14. STORAGE • 6 month storage life at 13% moisture • 2 years if moisture <10% (77F) • Cool, dry storage • Soaking to aid cooking • Extended storage time makes them hard to cook

  15. PROTEIN QUALITY • Combine 2 or more sources to get complete protein • Mutual supplementation or complimentary proteins

More Related