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0 NUTRITION PROPERTIES
Soybeans are good source of the lipids, protein and carbohydrate. Protein is good
substitutes for animal product because it is unlike with other beans, soy offers a complete
protein profile. Table 1 show the composition of various food( dry solid-g/100g)
Source bean also contain all the essential amino acids, which must supply in the diet
because it cannot be synthesized by the human body. Soybean also can be replace animal-
based foods which also have full protein but tend to contain more fat, especially saturated fat
without any requiring major adjustment in important component of soybeans. Hence,
carbohydrate is major constituents quantitavely and play as a minor nutriention role. This is
because soybeans is consumed more for their protein content and value. The structural
carbohydrates also are the major fraction of Soybean carbohydrates. In additional, cereals
is higher in carbohydrate content than soybean and are the major contributors of energy in
human diet that already show in table 1. Soybeans protein contributes about 45% to the
energy in a meal in which it is major component. Soy are good source of dietary fibre, B-
vitamins, calcium, and omega-3 essential fatty acids and all important food components.
5.1 Protein Content of Soybean Products
Soybean protein usually particularly valuable because it has amino acid composition
that complements that of careals that show in table 2. Soybean are limiting in the sulphur
containing amino acid for animal species including humans but contain sufficient lysine to
overcome the lysine and methionine and may help to explain the successful use of soy
protein product such as soybean surd in the rice eating cultures of Asia. The amount of
protein in soybean is 34-44% is larger than the protein contain of other legumes, 20-30%
and larger that of cereals which is 8-15% (Synder HE, 1987). The large amount of protein in
soybean along with the high biological value(BV) increase their value as feedstuff and is one
of the reason for the economic advantage that soybeans have over other oil seeds. The
digestibility of the soybean protein also varies with the type of modern soybean product with
soybean concentrate (SPC) and SPI having higher digestibility than soy flours (R, 1981).
The presence of considerable levels of trypsin and chymotrypsin inhibitors in soy flour one of
the most reason for the lower digestibility of their protein.
Table 2: Nutrition quality of protein on biological value evaluation and on amino acid
composition
Soybean oil also provide calories, the essential fatty acid and vitamins A and E, but it
contributes insignificant amount of vitamin D and K. It is one the higher iodine value of
oilseeda which is similar to that of sunflower oils. In soybean oil the fatty acid linoleic, oleic ,
palmitic and linolenic, make up 54, 24, 12 and 8% respectively. Because of the considerable
unsaturation of soybean lipids, which tend to lower serum cholesterol soybean consumption
may be helpful. Other than that, soy oil also can serve as a good source of oleic and the
essential fatty acid (EFA) linoleic acid with even the partially hydrogenated soy oil that
containing 25% linoleic and 3% linolenic acid. (Potter NH, 1995). However, the
polyunsaturation of soy oil is a disadvantage during hydrogenation and bleaching of soy oil,
the temperature of hydrogenation is 120-230˚c. For the information, soy oil contains 55-68%
dienoic and trienoic acids amount that are large enough to influence formation of
considerable level of isomers of linoleic and linoelenic acids. During the hydrogenation
process, the normal cis isomers are converted to the trans geometric isomers (RD, 2004).
Dry soybeans an ash content 5% which is quite considerable. The major forms od
minerals in soybeans are sulphates, phosphate and carbonates. Potassium is found in
soybeans in the higher concentration followed by phosphorus, magnesium, sulphur ,
calcium, chloride and sodium in that order. The minor minerals is include silicon, iron zinc
manganese, copper, molybdenum, fluoride, chromium, selenium, cobalt and others.
Imports
Post estimates the growing import of soybeans import reaching 97MMT in MY17/18,
and 100MMT in MY18/19. China’s domestic production remains insufficients and
unable to meet growing consumption of oilseed product. In MY16/17, china
continued to dominate the global soybean market and remain the largest importer of
soybeans in the world with total import of 93.5MMT, absorbing 62.6% of total world
export and 61.2% of total U.S soybean exports. In additional, economic incentives
are reportedly driving greater use of imported soybeans for food in the coastal
provinces.
Exports
China’s soybeans exports, mostly destined for traditional food use are forecast at
150000 tons for MY18/19 unchanged from MY17/18 estimate. China’s soybeans
exported remains small and are not expected to change significantly as traditional
markets like Korean and Japan which is source of good food grade soybeans.
References
Potter NH, J. H. (1995). food science. new york: Chapman and Hall.
R, B. (1981). The role of soybeans in food system. J. Am. Oil Chem. Soc, 392.
RD, O. (2004). Fats and oil formulation processing application. CRC Press, 13-15.