Alternative Protein Food

Question 1

Why is the soya bean unlike most other vegetables

Answer 1

It contains HBV protein

Question 2

What % of soya beans are protein

Answer 2

35

Question 3

NV protein of soya beans

Answer 3

HBV

Question 4

What amino acid content is lower in soya beans than in meat

Answer 4

Methionine

Question 5

What is the NV fat

Answer 5

High in polyunsaturated

Question 6

What fatty acid makes up 50% of fat content in soya beans

Answer 6

Linoleic fatty acid

Question 7

What are the NV carbohydrates of soya beans

Answer 7

They are present in the form of starch and dietary fibre.

Question 8

What is the NV vitamins of soya beans

Answer 8

Contain B group

Question 9

What is the NV minerals of soya beans

Answer 9

Source of non haem iron

Contains calcium

Question 10

Name 6 soya products

Answer 10

Tofu
Tempeh 
Tvp 
Miso 
Soy milk 
Soy sauce

Question 11

What is tofu

Answer 11

Cheese like made from curdling soya milk then pressing the curds into blocks

Question 12

What is tempeh

Answer 12

Made from cocked and slightly fermented soya beans the fermentation binds the soya beans into a compact cake

STIR FRIES CURRIES

Question 13

What is tvp

Answer 13

Made from soya beans that have been cooked under pressure and then dried

Question 14

What is tvp usually used as

Answer 14

A meat extender to bulk a meal

Question 15

What is miso

Answer 15

Seasoning paste made from soya beans mixed with rice and water

Question 16

How is soya milk made

Answer 16

Soaking soya beans in water then grinding them

Question 17

How is soy sauce made

Answer 17

Fermented soya beans salt water and barley or wheat flour

Question 18

What stages are in the manufacturing of TVP

Answer 18

Cleaning and prep
Extraction of oil 
soya flour 
Addition of ingredients 
Extruded and shaped 
Dried packaged and labelled

Question 19

What Happens in the cleaning and prep of soya beans for Tvp

Answer 19

They are cleaned and dehulled and cracked

Question 20

What happens in the extraction of oil for TVP

Answer 20

Oil is extracted

Question 21

What happens when are made into flour in the production of TVP

Answer 21

They are ground into a powder and mixed with eg veg oil seasonings and flavouring also fortified with vit B

Question 22

What happens what the soya flour is extruded and shaped in the production of TVP

Answer 22

The mixture is heated and extruded through a nozzle into a reduced pressure environment

Question 23

Why is the TVP extruded into an area of reduced pressure

Answer 23

It expands and achieves a texture similar to meat

Question 24

What are the guidelines for preparing and cooking dried TVP

Answer 24

Follow instructions
Allow it to soak in water for 15-30 mins to reconstitute it
Drain it and add to the dish being made -5 mins before the end of cooking time

Question 25

What are the advantages of TVP

Answer 25

``` Alternative to meat High in dietary fibre Little prep and cooking time needed More economical to meat No shrinkage occurs No saturated fat Versatile ```

Question 26

Disadvantages of TVP

Answer 26

Inferior texture to meat | Often bland tasting

Question 27

What is mycoprotein made from

Answer 27

Fungal Biomass of a soil

Question 28

What is the protein NV of mycoprotein

Answer 28

Hbv | Methionine is low compared to meat

Question 29

What is the NV fat of mycoprotein

Answer 29

Low in sat fat

Question 30

What is the NV carbohydrates of mycoprotein

Answer 30

Good source of dietary fibre

Question 31

What is the vitamin NV of mycoprotein

Answer 31

B group

Question 32

What is the minerals NV of protein in mycoprotein

Answer 32

Small amounts of haem iron and zinc

Question 33

What are the stages in the manufacture of mycoprotein

Answer 33

``` Fermented Additional ingredients Harvested purified and dried Bound Input additives Textured and shaped Steamed ```

Question 34

What happens during the fermentation in the process of mycoprotein

Answer 34

The fungus is fed to the fermenter and fermented under ideal conditions for the fungus to grow

Question 35

What is added to the fermented fungus and for how long and at what temperature

Answer 35

Sterile glucose syrup ammonia, potassium, magnesium, phosphate oxygen for 6 weeks at 30 degrees

Question 36

What happens during the harvesting, purification and drying

Answer 36

During the 6 weeks the fungus is harvested It is then heat treated at 65degres It is then drained in a centrifuge

Question 37

How is the mycoprotein bound

Answer 37

With ebb albumin

Question 38

What input addictive are added to the mycoprotein .

Answer 38

Flavouring and colouring

Question 39

Why is the mycoprotein steamed at the end

Answer 39

To bind the egg and to set shape

Question 40

What is quire

Answer 40

Made from mycoprotein

Question 41

What are advantages of mycoprotein

Answer 41

HBV protein Dietary fibre Low sat fat Versatile

Question 42

Disadvantages of mycoprotein

Answer 42

Inferior to meat | Not suitable for vegans