Alternative Protein Alternative Protein FoodsFoods

(Novel Protein Foods)(Novel Protein Foods)

© PDST Home Economics

Sources of Alternative Sources of Alternative Protein FoodsProtein Foods

There are 2 main sources of protein There are 2 main sources of protein alternatives derived from non-animal sourcesalternatives derived from non-animal sources

A. Those processed from plantsA. Those processed from plants B. Those processed from micro-organismsB. Those processed from micro-organisms

A. Protein alternatives made from A. Protein alternatives made from plantsplants

The most common protein alternative is madeThe most common protein alternative is madefrom from soya beanssoya beans (legumes) (legumes)Soya bean protein is used because it has aSoya bean protein is used because it has ahigh biological valuehigh biological value

% Composition% Composition: : Protein 43%, Fat 20%, Carbohydrates 21%, Protein 43%, Fat 20%, Carbohydrates 21%, Vitamins 1% (B group), Minerals 1% Vitamins 1% (B group), Minerals 1% (Calcium + Iron), Water 14% (Calcium + Iron), Water 14%

Food Value: Food Value: Protein: HBV but low in MethionineProtein: HBV but low in MethionineLipid: Polyunsaturated oil, 50% linoleic Lipid: Polyunsaturated oil, 50% linoleic Carbohydrates: Starch + fibreCarbohydrates: Starch + fibreVitamins: B group, Minerals: calcium + ironVitamins: B group, Minerals: calcium + ironWater: small amountWater: small amount

Soya ProductsSoya Products

Soya Protein Products:Soya Protein Products:

Tofu, soya bean curd, used as Tofu, soya bean curd, used as cheese substitutecheese substitute

Soya milk “Alpro”Soya milk “Alpro”

Soya yoghurts “Alpro”Soya yoghurts “Alpro”

Tempeh - a fermented soya Tempeh - a fermented soya product used as meat substitute.product used as meat substitute.

TVP (Textured Vegetable Protein) TVP (Textured Vegetable Protein) meat substitutemeat substitute

Manufacture of TVP:Manufacture of TVP:

1. Soya beans are de-hulled and oil extracted1. Soya beans are de-hulled and oil extracted2. Beans ground into flour2. Beans ground into flour3. Carbohydrates are removed3. Carbohydrates are removed4. Vegetable oil, flavouring, seasoning, 4. Vegetable oil, flavouring, seasoning, nutritive nutritive additives (B12, Methionine, iron) additives (B12, Methionine, iron) addedadded5. Mixture heated and extruded causing 5. Mixture heated and extruded causing expansion and textureexpansion and texture6. Mixture, cubed or chopped (mince) dried, 6. Mixture, cubed or chopped (mince) dried,

packed, labelledpacked, labelled

How to Use TVPHow to Use TVP

Steep in water for 30 minutesSteep in water for 30 minutes Drain and add to the dish 15 minutes before Drain and add to the dish 15 minutes before

the end of cooking timethe end of cooking time

TVPTVP

AdvantagesAdvantages Cheaper than meatCheaper than meat Similar nutritive value to Similar nutritive value to

meatmeat No saturated fatNo saturated fat Little preparation neededLittle preparation needed Short cooking time saves Short cooking time saves

fuelfuel Contains fibreContains fibre Doesn’t shrinkDoesn’t shrink

DisadvantagesDisadvantages Inferior flavour to Inferior flavour to

meatmeat Flavouring neededFlavouring needed Softer texture than Softer texture than

meatmeat

Uses of TVPUses of TVP

Meat Substitute: TVP is used instead of meat Meat Substitute: TVP is used instead of meat in dishes especially by vegetariansin dishes especially by vegetarians

Meat Extender: can be used instead of some Meat Extender: can be used instead of some of the meat in a dish to reduce the cost of of the meat in a dish to reduce the cost of the dish as it is cheaper than meatthe dish as it is cheaper than meat

Other products made Other products made from soya beansfrom soya beans Miso-soya bean paste is used as a condiment Miso-soya bean paste is used as a condiment

(flavour)(flavour) Soya sauce – condimentSoya sauce – condiment Soya oilSoya oil Soya flour, can be used by coeliacsSoya flour, can be used by coeliacs

Other plant Other plant sources of proteinsources of protein

Seitan, made from wheat Seitan, made from wheat gluten, used as meat gluten, used as meat substitute.substitute.

Ground nuts and cotton Ground nuts and cotton seeds, after their oil is seeds, after their oil is extracted the residue is extracted the residue is protein rich.protein rich.

Grass, concentrated protein Grass, concentrated protein can be extracted from it.can be extracted from it.

B. Protein Alternatives B. Protein Alternatives from Micro-Organisms.from Micro-Organisms.

Micro-organisms such as yeast, fungi, bacteria, Micro-organisms such as yeast, fungi, bacteria, algae are being developed as a source of edible algae are being developed as a source of edible proteinprotein

Can be grown rapidly and cheaplyCan be grown rapidly and cheaply The protein is called mycoproteinThe protein is called mycoprotein

Production of MycoproteinProduction of Mycoprotein

Fungus (Fusarium gramineurum) is Fungus (Fusarium gramineurum) is fermented in optimum conditions.fermented in optimum conditions.

Cells are harvested, filtered and drained.Cells are harvested, filtered and drained. Egg albumin is use to bind the sheets of Egg albumin is use to bind the sheets of

fungi together.fungi together. Flavouring and colouring added.Flavouring and colouring added. Given texture to resemble meat.Given texture to resemble meat. Then sliced, cubed or shredded and Then sliced, cubed or shredded and

steamed to set binder.steamed to set binder. Then it is used to make a mycoprotein Then it is used to make a mycoprotein

food e.g. “Quorn”.food e.g. “Quorn”.

““Quorn” productsQuorn” products Sold chilled in chunks or mince.Sold chilled in chunks or mince. Sold as prepared meals, oven baked fillets, curries, Sold as prepared meals, oven baked fillets, curries,

casseroles.casseroles.

Nutritive Value of Nutritive Value of MycoproteinMycoprotein Protein: same as meat but less methionine.Protein: same as meat but less methionine. Lipid: low in fat, no saturated fat.Lipid: low in fat, no saturated fat. Carbohydrate: Good source of fibre.Carbohydrate: Good source of fibre. Vitamins: B group vitamins (some).Vitamins: B group vitamins (some). Zinc present but low in iron.Zinc present but low in iron. Low in water.Low in water.