Soyabean is also known as Golden Bean, botanical name is Glycine Max and belongs to the family of legumes. Soyabean crop grows well in warm and moist climates. Soyabean requires well drained and fertile loamy soils with pH between 6.0 and 7.5 for optimal growth. Soyabean is majorly processed to produce oil to be used as cooking oil in homes. Recently, due to growth in lactose intolerant population demand for soya milk has also risen considerably. A variety of flavoured soy milk is available in the market. Soyabean is highly nutritive and very rich in proteins. Therefore, it is also utilized to manufacture protein concentrates and isolates. Bajra consists of protein (45 %), carbohydrates (25 %), fat (15 %), and vitamins and minerals. Some health …show more content…
Soybeans are limiting in the Sulphur containing amino acids but do contain sufficient lysine. The amount of protein in soybeans, 38-44%, is larger than the protein content of other legumes, 20-30%, and much larger than that of cereals, 8-15%. Soybeans contains good amount of proteins that too of high biological value (58-69) (Lokuruka, 2010). The digestibility of soyabean protein is low when the only treatment is heating, but further processing-including soaking, sprouting, fermentation, grinding, and hot water extraction increases digestibility considerably and moreover the anti-nutritional components like saponins are also removed. Soy flours contain considerable levels of trypsin and chymotrypsin inhibitors, thereby lowering digestibility of proteins. It has been reported that statistically significant lowering of plasma cholesterol is achieved in humans by replacing dietary animal protein with soy protein, especially in hypercholesterolemic patients (Lokuruka, 2010). Phytohaemagglutinins, may impair nutritional quality of legume diets because being glycoproteins, they are poorly digested, and also participate in chemical reactions during processing, thereby reducing protein …show more content…
It has one of the highest iodine values of oilseeds (a value of 134), thereby indicating greater amount of unsaturation as compared to sunflower oil; peanut butter, maize and palm oils. In soybean oil, the fatty acids linoleic, oleic, palmitic and linolenic, make up 54, 24, 12 and 8%, respectively (Lokuruka, 2010). Soyabean lipids tends to lower serum cholesterol, due to greater degree of unsaturation. SDue to unsaturation soy oil contains oleic and the essential fatty acid (EFA) linoleic acid. Soy oil contains 55-68% dienoic and trienoic acids, amounts that are large enough to influence formation of considerable levels of trans isomers of linoleic and linolenic acids and trans fatty acid isomers have been implicated in the incidence and progression of cardiovascular disease. Also, Soy oil is a good source of vitamin E, but is a poor source of beta carotene. (Lokuruka,
Simply stated, Soylent could provide easier and cheaper access to proper nutrition. According to Rob Rhinehart, Soylent is “everything your body needs.” Widdicombe describes the recipe: “the major food groups are all accounted for: the lipids come from canola oil; the carbohydrates from maltodextrin and oat flour; and the protein from rice. To
Kramkowska, Marta, Teresa Grzelak, and Krystyna Czyżewska. “Benefits and risks associated with genetically modified food products.” Annals of agricultural and environmental medicine. 2013. Web. 6 May. 2014.
Soy is becoming an increasingly popular food commodity in the United States. This plant serves as one of the food industry’s top cheapest products for food manufacturing processes. Soy derives from the soybean, a leguminous plant widely cultivated for its edible seeds. The soybean originated in China, where the plant was widely famed for being used in a variety of foods, especially when acting as an animal protein replacement. During the late 1700s, the soybeans were imported into the United States. At the time, soy’s main purpose was to serve as a cheaper way to feed farm animals. As time progressed, Americans began using soy for their own nutritional benefits. Although many studies prove positive health benefits from this plant, there are lingering concerns pertaining to the safety of soy consumption.
The past twenty years have seen rise to a new burgeoning scientific field: genetically modified foods. During the plant breeding process, geneticists interfere with the reproduction and modify the genes of the new seedling by introducing a fragment of DNA from another organism that possesses the desired trait. With genetic modification, scientists can increase the pest, herbicide, cold, and drought tolerance so that the crop can survive in harsher climates. In some cases, the nutritional value can even be increased (Ulrich 9). Despite the obvious benefits of more nutritious foods and crops that are hardier and more resistant to harsher climates, there are some concerns surrounding GM foods. Each new alteration can cause an unforeseen allergic reaction, negate the effects of antibiotics, or potentially cause some adverse effects to the environment (Falkner 101). Every newly developed GM food must be tested on a case by case basis as there is no universal method that determines the safety of all modified components. As a result, long term effects of ingesting food with altered material are unknown.
For centuries, soy foods have been consumed by Asian while, they are relatively new to U.S. consumers. Soy foods have been well-known among western vegetarians for many decades, mainly due to their nutrient content and soy foods can be extremely versatile as replacements to meat, dairy products, snack foods, and can even count toward daily servings of vegetables. The quality of soy protein is higher compared to other legumes (protein digestibility corrected amino acid scores for soy protein from different soyfoods ranges from about 0.9 to 1.0) (Rand et al., 2003) and high amounts of the essential omega-3 fatty acid and α-linolenic acid (ALA) can be found in soybeans (Wu et al., 2004). Therefore, soy foods have often been appreciated by vegetarians more for the ease with which they can be incorporated into the diet than their nutrient content.
Diets high in plant protein, such as the vegetarian diet, are linked with many health benefits. Studies suggest vegetarians tend to have a lower body weight, lower cholesterol, lower risk of diabetes, lower blood pressure levels. (21) (18) They also have a lower risk of stroke, cancer and death from heart disease than non-vegetarians (15) (16).
Coconut oil also contains high amount of fats, almost about 90-95% and mostly saturated fats.
Society has recently become increasingly obsessed with health and nutrition, as more and more individuals realize that they can dramatically change their quality of life by adjusting their diet and lifestyle. One way that people have tried to pursue a healthier lifestyle, is by removing meat and other animal products from their diets, whether they become a strict vegetarian who eats no animal byproducts, or a lacto-ovo vegetarian who still eats eggs and dairy. As with any other lifestyle, research is always being done to see if the benefits outweigh the disadvantages, and so far, the results of vegetarian diets have been encouraging. Vegetarian diets have proven to decrease the risk of heart disease, cancer, obesity, and many other health problems. With a little planning and dedication, a vegetarian diet will be healthier and more beneficial than a traditional diet
However, by carefully planning and knowing which plant foods to choose, vegetarians can avoid these disadvantages. Leafy greens and almonds, for example, are high in calcium, and flaxseed and chia seeds provide omega-3s. Eating plant-based iron with a source of vitamin C will improve absorption, such as a spinach salad with sliced strawberries or orange sections. Most plant-based proteins – with the exception of soy and quinoa – are incomplete, which means they don’t provide all the amino acids necessary to build muscle and tissue, like animal foods do. To avoid a protein deficiency, vegetarians need to combine proteins throughout the day. For example, eating beans with brown rice or hummus with whole-wheat pita bread will supply the needed amino acids. (Paula
Unsaturation fatty acid chains with one double bond present is a monounsaturated fatty acid, but if it contains two or more double bonds in the carbon chain of a fatty acid it is a polyunsaturated. In the chain, the two carbon atoms, which are bound next to each side of the double bond, can occur in a cis or trans configuration (figure 2). Saturated fat tends to raise blood cholesterol levels. Unlike saturated fats, most unsaturated fats are good and tends to lower LDL cholesterol. However, the trans-fat is an exception of that because it is generally considered to be bad for the person's health. The temperature when the molecule melts affected by The degree of unsaturation of the fatty acids in a fat. Mostly, the more saturated a fat, the more solid and firmer its consistency, so largely saturated animal fats are solid. In contrast, it remains more liquid at room temperature if it more unsaturated a fat. Therefore, vegetable oils that containing monounsaturated or polyunsaturated fatty acids
Monounsaturated fats have a single carbon-to-carbon double bond resulting in two fewer hydrogen atoms than a saturated fat and are responsible in keepings monounsaturated fats liquid at room temperature. Some sources of monounsaturated fats are olive oil, peanut oil, canola oil, avocado oil and most nut oils, as well as high-oleic safflower and sunflower oils. A study carried out in the
Okigbo, R., Iwube, J., & Putheti, R. (2011). An extensive review on genetically modified (GM) foods
Fitzherbert, E. B., Struebig, M. J., Morel, A., Danielsen, F., Brühl, C. A., Donald, P. F., & Phalan, B. (2008). Review: How will oil palm expansion affect biodiversity?. Trends In Ecology & Evolution, 2(3), 538-545. doi:10.1016/j.tree.2008.06.012
Chickpea (Cicer arietinum Linn.) is a deep rooted crop which belonging to the family Fabaceae. Chickpea is known to be the first domesticated grain legume crop of the Old World (Van der Maesen, 1972). India is the major producer of chickpea, contributing for approximately 65% of the annual world production and at the same time major importer of chickpea. The production of chickpea is limited by various biotic and abiotic stresses throughout the world. There are about 50 pathogens associated with chickpea (Nene, 1980), which include 35 fungi, 9 viruses and 2 bacteria and 4 nematodes. Among the most important biotic stresses that limit chickpea production worldwide, Ascochyta blight is considered to be the most notorious one that hampered the overall yield of the crop (Nene, 1982; Chongo et al., 2000).
Grains are additionally an essential protein source. Some are superior to anything others, yet when all is said in done, the amino acid profiles in grains are corresponding to those of other plant foods, for example, beans and legumes. Rice and beans, for example, make up a conventional dish in various societies, and maybe not adventitiously, give a complete exhibit of fundamental amino acids, serving as a different option for meat.