Soybean

Soybean is one of the nature’s wonderful nutritional gifts. It is one of the very few plants that has complete protein with minimum saturated fat. Regular consumption of soybean help people feel better and live longer with an enhances quality of life. Soybean contains all the three macro nutrients required for good nutrition; complete protein, carbohydrates and fat, as well as vitamins and minerals, including folic acid, calcium, potassium and iron. Compared to any food product, soybean has very good amount of phyto-chemicals such as isoflavones, which have a number of health benefits.

Low Fat Soy Protein

Low Fat Soy Protein is low-fat soy flour, made from roasted soybeans, which are mechanically oil-expelled that have been ground in to a fine powder. Rice in high quality protein and other nutrients, soy protein also adds a pleasant texture and flavour to a variety of products. Unlike defatted soy flour low fat soy protein is free from hexane residue. Low Fat Soy Protein is rich in Protein at the same time has some good quality fat. Low Fat Soy Protein will give a protein boost to recipes. Like whole grain flours, Low Fat Soy Protein should be stored in cool and dry place. Low fat soy flour has about 45 per cent protein and is the natural product with good amount of isoflavones that many scientists have identified as being responsible for the health benefits. Low fat soy flour is also a good source of dietary fiber, iron, calcium and vitamins especially B-complex. Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour can be used to make various food products.

Low Fat Protein Health Benefits

1) Benefits to Children

Low Fat Soy Protein has a number of benefits to children. Studies conducted on children showed that soy protein consumption helps in increasing height,weight,haemoglobin levels and improves cognitive properties (intelligence and memory power).

2) Cholesterol Reducing Effect

Low Fat Protein is high in protein, low in saturated fat and completely free of cholesterol. Regular consumption of soy protein selectively reduces total cholesterol, reduces LDL (bad) cholesterol and maintains HDL (good) cholesterol levels. Thus, reducing the chances of heart diseases. After reviewing a number of human studies conducted all across the globe, the U.S. Food and Drug Administration issued a health claim for soy protein on October 26, 1999. The health claim says, “25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” This research was approved by the American heart association science advisory and coordinating committee on November 14, 2000.

3) Benefit for Diabetic Patients

Dr. Harvey Kellogg first suggested the role of soy foods for the treatment of diabetes. Soybean contains both soluble and insoluble fiber. Soluble fiber may help lower serum cholesterol and control blood sugar. Low Fat Soy Protein also found to control blood sugar effectively unlike animal proteins and soy protein can better handled by kidneys.

4) Prevention from Digestive Disorders

The insoluble fiber in soybean increases stool bulk, and can help relieve symptoms of some digestive disorders. Studies suggest that soy consumption also reduces certain digestive system related cancers such as colon cancers.

5) Helpful in Prevention of cancer

Soy isoflavones also found to have anti-oxidant and anti-carcinogenic activities. Human epidemiological studies suggest that as little as 25 gms of soy foods each day may be protective against many types of cancer, including colon, rectum, stomach, prostate and breast. One of the primary isoflavone in soy is genistein, which works as a cancer fighter in several ways. It reduces the risk of hormone related cancer such as breast cancer. Genistein also inhibits the activity of enzymes that convert normal cells into cancer cells.

6) Combating Osteoporosis

Low fat soy protein exhibits less calcium wasting effects. The isoflavone found in soybeans may also directly stop bone deterioration.

7) Relive from negative effect of Menopause

Recent research has shown that soy foods may be able to relieve most menopausal symptoms. Soy food are a rich source of phytoestrogens, which may help compensate for lack of natural estrogen production.

How to use Daily?

Wheat-soy flour:

This is nothing but addition of 10%-20% low fat soy flour (add 1-2kg low fat soy flour to 10 kg wheat flour) to make rotis, chapattis, puris etc. Addition of 10%-20% soy flour in wheat flour increases protein in wheat flour from 11 to 16%-20%.

Besan-soy flour:

Add 20% soy flour to besan and use to make products such as pakoras, chilla, kadhi etc. The products made of this mix absorb 20% less oil then the products made out of just besan. Protein content and quality of course is enhanced.

Soy Papad:

Papad is another potential fortification opportunity for soybean in Indian traditional food products. Soy flour can be blended up to 30-40% per cent in black gram (urad dal) for manufactures of soy- fortified papad. Fortification of urad flour with soy flour at 30% will increase protein from 21% to 30%.

Bakery Products:

Low fat soy protein can be added to any bakery products without compromising the taste . Addition of low fat soy protein as little as 10% may improve both protein quality and quantity.

#	Constituent	In gms
1.	K/Cal	370
2.	Protein (g)	45
3.	carbohydrate (g)	38
4.	Fiber (g)	5-6
5.	Fat (g)	7
6.	Calcium (mg)	188
7.	Iron (mg)	6
8.	Zinc (mg)	1.2
9.	Thiarnin (mg)	0.4
10.	Riboflavin (mg)	0.3
11.	Niacin (mg)	2.2

#	Constituent	Whole Wheat Flour (W.W.F.)	Soy Fortified (W.W.F.) 10%	Soy Fortified (W.W.F.) 15%	Soy Fortified (W.W.F.) 20%
1.	Protein (g)	11.5	16.0	18.3	20.5
2.	Fat (g)	1.9	2.6	3.0	3.3
3.	Carbohydrate (g)	62.5	66.3	68.2	70.1
4.	Fiber (g)	12.2	12.8	13.1	13.4
5.	Calcium (mg)	34.0	52.8	62.2	71.6
6.	Iron (mg)	3.1	4.5	4.8	5.1
7.	Phosphorus (mg)	346.0	370.4	382.6	394.8
8.	Zinc (mg)	2.9	3.0	3.1	3.1