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van den Berg LA, Mes JJ, Mensink M, Wanders AJ. Protein quality of soy and the effect of processing: A quantitative review. Front Nutr 2022; 9:1004754. [PMID: 36238463 PMCID: PMC9552267 DOI: 10.3389/fnut.2022.1004754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/25/2022] [Indexed: 11/30/2022] Open
Abstract
There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods. However, little is known on the effect of processing methods on protein nutritional quality. To gain a better understanding of the effect of processing on the protein quality of soy, we performed a quantitative review of in-vivo and in-vitro studies that assessed the indispensable amino acid (IAA) composition and digestibility of varying soy products, to obtain digestibility indispensable amino acids scores (DIAAS) and protein digestibility corrected amino acid scores (PDCAAS). For all soy products combined, mean DIAAS was 84.5 ± 11.4 and mean PDCAAS was 85.6 ± 18.2. Data analyses showed different protein quality scores between soy product groups. DIAAS increased from tofu, soy flakes, soy hulls, soy flour, soy protein isolate, soybean, soybean meal, soy protein concentrate to soymilk with the highest DIAAS. In addition, we observed broad variations in protein quality scores within soy product groups, indicating that differences and variations in protein quality scores may also be attributed to various forms of post-processing (such as additional heat-treatment or moisture conditions), as well as study conditions. After excluding post-processed data points, for all soy products combined, mean DIAAS was 86.0 ± 10.8 and mean PDCAAS was 92.4 ± 11.9. This study confirms that the majority of soy products have high protein quality scores and we demonstrated that processing and post-processing conditions can increase or decrease protein quality. Additional experimental studies are needed to quantify to which extent processing and post-processing impact protein quality of plant-based protein-rich products relevant for human consumption.
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Affiliation(s)
- Lisa A. van den Berg
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Jurriaan J. Mes
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | - Marco Mensink
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Anne J. Wanders
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- *Correspondence: Anne J. Wanders
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Dahiya PK, Linnemann AR, Van Boekel MAJS, Khetarpaul N, Grewal RB, Nout MJR. Mung Bean: Technological and Nutritional Potential. Crit Rev Food Sci Nutr 2014; 55:670-88. [DOI: 10.1080/10408398.2012.671202] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Sathe SK, Deshpande SS, Salunkhe DK, Rackis JJ. Dry beans ofphaseolus. A review. Part 1. Chemical composition: Proteins. ACTA ACUST UNITED AC 2009. [DOI: 10.1080/10408398409527382] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Słupski J, Bernaś E, Kmiecik W, Lisiewska Z. Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01884.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wood JA, Harden S. A Method to Estimate the Hydration and Swelling Properties of Chickpeas (Cicer arietinum L.). J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00009.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Dry beans are an important source of proteins, carbohydrates, dietary fiber, and certain minerals and vitamins in the human food supply. Among dry beans, Phaseolus beans are cultivated and consumed in the greatest quantity on a worldwide basis. Typically, most dry beans contain 15 to 25% protein on a dry weight basis (dwb). Water-soluble albumins and salt-soluble globulins, respectively, account for up to 10 to 30% and 45 to 70% of the total proteins (dwb). Dry bean albumins are typically composed of several different proteins, including lectins and enzyme inhibitors. A single 7S globulin dominates dry bean salt soluble fraction (globulins) and may account for up to 50 to 55% of the total proteins in the dry beans (dwb). Most dry bean proteins are deficient in sulfur amino acids, methionine, and cysteine, and therefore are of lower nutritional quality when compared with the animal proteins. Despite this limitation, dry beans make a significant contribution to the human dietary protein intake. In bean-based foods, dry bean proteins also serve additional functions that may include surface activity, hydration, and hydration-related properties, structure, and certain organoleptic properties. This article is intended to provide an overview of dry bean protein functionality with emphases on nutritional quality and hydration-related properties.
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Affiliation(s)
- S K Sathe
- Department of Nutrition, Food and Excercise Science, Florida State University, Tallahassee 32306-1493, USA
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Affiliation(s)
- Apostolos J. Thanos
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, S.Venizelou 1, Lycovrissi Attikis, 14123 Athens, Greece
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El-Moniem GA. Sensory evaluation andin vitro protein digestibility of mung bean as affected by cooking time. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 1999; 79:2025-2028. [DOI: 10.1002/(sici)1097-0010(199911)79:14<2025::aid-jsfa474>3.0.co;2-d] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Clemente A, Sánchez-Vioque R, Vioque J, Bautista J, Millán F. Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00180-5] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Ene-obong HN, Obizoba IC. Effect of domestic processing on the cooking time, nutrients, antinutrients and in vitro protein digestibility of the African yambean (Sphenostylis stenocarpa). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 1996; 49:43-52. [PMID: 9139303 DOI: 10.1007/bf01092521] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
The effects of processing (soaking, dehulling, fermentation and heat treatment) on the cooking time, protein, mineral, tannin, phytate and in vitro protein digestibility (IVPD) of the African yambean (AYB) were examined. The cooking time ranged from 90-155 minutes. Soaking reduced cooking time by about 50 percent. Soaking for 12 hours was the most appropriate to reduce cooking time, tannin and phytate levels. It improved in vitro protein digestibility (IVPD). Prolonged soaking (24 hours) decreased calcium (Ca) and iron (Fe) values by 19 percent and 35 percent, respectively. Dehulling showed that Ca, Fe, magnesium (Mg) and zinc (Zn) were concentrated in the seed coat of the AYB. The seeds soaked and dehulled retained Mg and Zn. Dehulling reduced tannin but had no significant effect on phytate and the IVPD of the AYB except for seeds soaked for 12 hours before dehulling. Soaking for 24 hours before dehulling significantly increased crude protein content by 16 percent (p < 0.05). Blanching and roasting increased the IVPD by 8-11 percent. Fermentation had no effect on the crude protein, Ca, Fe, Mg and Zn but significantly reduced phytate content of the AYB. Fermentation had no advantage over heat treatment with respect to improving the in vitro protein digestibility of the AYB.
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Affiliation(s)
- H N Ene-obong
- Department of Home Science and Nutrition, University of Nigeria, Nsukka, Enugu State, Nigeria
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11
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Agunbiade SO. Cookability of African yambean,Sphenostylis stenocrarpa (Hochst ex. A. Rich) Harma. ACTA ACUST UNITED AC 1996. [DOI: 10.1002/food.19960400110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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12
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Shashikala M, Prakash J. In vitro digestibility of proteins in black gram (Phaseolus mungo) and green gram (Phaseolus radiatus) papads. DIE NAHRUNG 1995; 39:42-7. [PMID: 7898577 DOI: 10.1002/food.19950390105] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
'Papads', a traditional food of India, were prepared with decorticated black gram and green gram flours and toasted, microwaved or deep fat fried. Toasting was done by holding the papads over direct flame for 1-2 min. Sharp carousal microwave oven was used for microwaving at high temperature for 30-40 s. Deep fat frying was done by immersing the product in preheated refined groundnut oil for 5-10 s. In vitro digestibility of proteins in prepared papads was investigated by pepsin and pepsin + pancreatin. The percent protein hydrolysed in black gram papads was 80.5, 75.3 and 72.5 for toasted, microwaved and fried papads respectively. They were not significantly different from each other. Green gram papads exhibited significantly higher hydrolysis in microwaved product (79.3%) when compared to toasted (65.2%) or fried products (65.0%). Pepsin digestibilities were not influenced to a significant extent by cooking method and were in the range of 51.4-54.6% for black gram papads and 34.4-35.6% for green gram papads.
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Affiliation(s)
- M Shashikala
- Department of Studies in Food Science and Nutrition, Mysore, India
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13
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Mathematical analysis of apparent ileal digestibility values of amino acids in feedstuffs for pigs. ACTA ACUST UNITED AC 1993. [DOI: 10.1016/0301-6226(93)90057-o] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Van der Poel A, Blonk J, Huisman J, Den Hartog L. Effect of steam processing temperature and time on the protein nutritional value of Phaseolus vulgaris beans for swine. ACTA ACUST UNITED AC 1991. [DOI: 10.1016/0301-6226(91)90012-f] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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18
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Van Der Poel A. Effect of processing on antinutritional factors and protein nutritional value of dry beans (Phaseolus vulgaris L.). A review. Anim Feed Sci Technol 1990. [DOI: 10.1016/0377-8401(90)90027-6] [Citation(s) in RCA: 77] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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MARERO L, PAYUMO E, AGUINALDO A, HOMMA S. Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes. J Food Sci 1988. [DOI: 10.1111/j.1365-2621.1988.tb09286.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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20
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Bressani R, Elías LG. Seed quality and nutritional goals in pea, lentil, faba bean and chickpea breeding. ACTA ACUST UNITED AC 1988. [DOI: 10.1007/978-94-009-2764-3_34] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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Mostafa MM. Nutritional aspects of thermal and irradiation processing of peanut kernels and their oil. Food Chem 1987. [DOI: 10.1016/0308-8146(87)90165-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Abstract
Pigeonpea is an important source of proteins, carbohydrates, B-group vitamins, and certain minerals. India contributes over 90% of the pigeonpea production in the world where it is mostly consumed as dehusked splits or dhal. In African countries and Latin America, it is mainly consumed as canned peas. In this review, world production and distribution, genetic background, and biochemical and nutritional properties, storage and processing of pigeonpea are discussed. Future research needs to improve the utilization of pigeonpea as human food are also addressed.
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Sathe SK, Deshpande SS, Salunkhe DK. Dry beans of Phaseolus. A review. Part 2. Chemical composition: carbohydrates, fiber, minerals, vitamins, and lipids. Crit Rev Food Sci Nutr 1984; 21:41-93. [PMID: 6091995 DOI: 10.1080/10408398409527396] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Beans of Phaseolus are an important food crop both economically and nutritionally, and are cultivated and consumed worldwide. With ever rising costs of meats and fresh fruits and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
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Abstract
Beans of Phaseolus are important food crops both economically and nutritionally, and are cultivated and consumed world wide. With ever rising costs of meats, fresh fruits, and vegetables, dry beans are expected to contribute more to the human nutrition in coming years. Traditionally, they have been referred to as "poor man's meat" and have contributed significantly to the diets of many people of several countries in Asia, Africa, the Middle East, and South America. In recent years, a renewed interest in bean research in Western European countries and the U.S. is evident. In this review, certain biochemical, technological, nutritional, and toxicological aspects are discussed and the limitations and problems associated with dry beans of Phaseolus as human food are addressed.
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25
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WYCKOFF SHERI, VOHRA PRAN, KRATZER F, CALVERT C. Nutritional Evaluation of Four Varieties of Colored and One of White Beans (Phaseolus vulgaris) for Japanese Quail. Poult Sci 1983. [DOI: 10.3382/ps.0621576] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Reddy NR, Salunkhe DK, Sathe SK. Biochemistry of black gram (Phaseolus mungo L.): a review. Crit Rev Food Sci Nutr 1982; 16:49-114. [PMID: 7037311 DOI: 10.1080/10408398209527324] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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27
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GEERVANI P, THEOPHILUS F. Influence of Legume Starches on Protein Utilization and Availability of Lysine and Methionine to Albino Rats. J Food Sci 1981. [DOI: 10.1111/j.1365-2621.1981.tb15355.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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