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Alternative Protein

Description

Home Economics

Mind Map by Karen Daly, updated more than 1 year ago

	Created by Karen Daly about 10 years ago

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Resource summary

Alternative Protein

Soya Bean
1. Nutritive Value
  1. Protein
    1. 74% HBV
  2. Fat
    1. 20% Polyunsat
    2. Linoleic Acid
  3. Carbohydrate
    1. Starch + Fibre
  4. Vitamin B
  5. Minerals
    1. Calcium
    2. Non-Haem Iron
  6. 14% Water
2. Dietetic Value
  1. High in protein, low in fat - Vegans
  2. Reduces Cholesterol - low kilocalorie Diets
  3. Can be used in a wide variety diets
3. Uses
  1. Bulk up meal
  2. Alternative to meat
4. Examples
  1. Textured Vegetable protein
    1. Advantages
      1. Cheap
      2. Good Source of Fibre
      3. Polyunsaturated Dishes
    2. Disadvantages
      1. Inferior Taste, flavour & Texture
      2. only suitable in strong flavoured Dishes
  2. Tofu
  3. Tempeh
Manufacture of TVP
1. Oil extracted from Soya Bean
  1. Ground into Flour
    1. Carbohydrates is removed
      1. Oil, flavour and additives are added
        heated
        dehydrated
        Fortified with cobalamin
        Packaged, label & Sold

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