Alternative Protein Foods

Question 1

Derived form non animal sources

Answer 1

Plant foods
Micro organisms

Question 2

Protein alternatives form Plants

Answer 2

Legumes such as soya beans and pea protein (HBV)

Question 3

Nutritive value of Soya Beans

Answer 3

Protein: Soya beans are an important source of HBV protein, although methionine content is low
Fat: The oil in soya beans is polyunsaturated, with linoleum acid making up 50% of the fatty acid content
Carbohydrate: Less than one third of soya beans is carbohydrate, in the form of starch and fibre
Vitamins: Some b group vitamins are present in soya beans
Minerals: the minerals calcium and iron are present in useful amounts
Water: contain little water

Question 4

Soya products

Answer 4

TVP
Tempeh
Tofu
Miso
Soya drink
Soya sauce
Soya flour
Soya oil
Soya yoghurt

Question 5

TVP production (soya)

Answer 5

1. Soya beans are dehulled and the oil is extracted
2. The beans are ground into flour and some carbohydrate is removed
3. Vegetable oil, flavouring, seasoning and nutritive additives (b12 methionine and iron)
4. The mixture is then heated and extruded through a nozzle, causing expansion and the formation of texture
5. The mixture is then chopped (cubes) or minced, then dried, packed and labelled with nutritional information and instructions for storage and use

Question 6

Uses of TVP

Answer 6

TVP is often used as a meat subsidiary by vegetarians
TVP may be used as a meat extender, thereby reducing cost as it is less expensive than meat

Question 7

How to use TVP

Answer 7

Steep TVP in water for 15-30 minutes
Add drained TVP to a sauce for 15 minutes before the end of cooking time to heat it through.

Question 8

Advantages of TVP

Answer 8

Cheaper than meat
Nutritionally comparable to meat, with particularly no saturated fat present
Little preparation needed and short cooking time
Useful source of fibre
No shrinkage occurs

Question 9

Disadvantages of TVP

Answer 9

Inferior to meat in flavour
Extra flavouring is required
Texture is different to meat

Question 10

Protein alternatives form micro-organisms

Answer 10

Edible protein can be obtained from yeast, fungi, bacteria and algae.
These micro-organisms grow rapidly and can be grown in an inexpensive medium, such as industrial or agriculture waste, and therefore are cheap to produce
The resulting protein is called mycoprotein

Question 11

Production of Mycoprotein (single cell protein)

Answer 11

1. Fungus cells are fermented under ideal conditions for growth
2. The cells are harvested from the fermenter, filtered and drained
3. The resulting sheet of mycelia is bound together with egg albumin
4. Flavourings and colourings may also be added
5. The mycoprotein is textured to resemble meat
6. It is sliced, diced or shredded and steamed to set the binder
7. The mycoprotein is then used in the production of mycoprotein foods

Question 12

Quorn (mycoprotein product)

Answer 12

May be sold in chunks or minced like TVP
Used in prepared meals such as Quorn frankfurters, Quorn vegetarian bacon and Quorn burgers

Question 13

Nutritive value of mycoprotein

Answer 13

Protein: Similar first-class protein content to meat, but with slightly less methionine
Fat: Mycoprotein is low in fat and contains no saturated fat
Carbohydrate: It is a good source of fibre
Vitamins: Some B group vitamins are present
Minerals: Zinf is also present, but mycoprotein is low in iron
Water: low in water