by pdst not mine

1. Alternative Protein FoodsAlternative Protein Foods
(Novel Protein Foods)(Novel Protein Foods)
© PDST Home Economics

2. Sources of AlternativeSources of Alternative
Protein FoodsProtein Foods
There are 2 main sources of protein alternativesThere are 2 main sources of protein alternatives
derived from non-animal sourcesderived from non-animal sources
 A. Those processed from plantsA. Those processed from plants
 B. Those processed from micro-organismsB. Those processed from micro-organisms

3. A. Protein alternatives made from plantsA. Protein alternatives made from plants
The most common protein alternative is madeThe most common protein alternative is made
fromfrom soya beanssoya beans (legumes)(legumes)
Soya bean protein is used because it has aSoya bean protein is used because it has a
high 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 Methionine
Lipid: Polyunsaturated oil, 50% linoleicLipid: Polyunsaturated oil, 50% linoleic
Carbohydrates: Starch + fibreCarbohydrates: Starch + fibre
Vitamins: B group, Minerals: calcium + ironVitamins: B group, Minerals: calcium + iron
Water: small amountWater: small amount

4. Soya ProductsSoya Products
 Soya Protein Products:Soya Protein Products:
Tofu, soya bean curd, used as cheeseTofu, soya bean curd, used as cheese
substitutesubstitute
Soya milk “Alpro”Soya milk “Alpro”
Soya yoghurts “Alpro”Soya yoghurts “Alpro”
Tempeh - a fermented soya productTempeh - a fermented soya product
used as meat substitute.used as meat substitute.
TVP (Textured Vegetable Protein)TVP (Textured Vegetable Protein)
meat substitutemeat substitute

5. Manufacture of TVP:Manufacture of TVP:
1. Soya beans are de-hulled and oil extracted1. Soya beans are de-hulled and oil extracted
2. Beans ground into flour2. Beans ground into flour
3. Carbohydrates are removed3. Carbohydrates are removed
4. Vegetable oil, flavouring, seasoning, nutritive4. Vegetable oil, flavouring, seasoning, nutritive
additives (B12, Methionine, iron) addedadditives (B12, Methionine, iron) added
5. Mixture heated and extruded causing5. Mixture heated and extruded causing
expansion and textureexpansion and texture
6. Mixture, cubed or chopped (mince) dried,6. Mixture, cubed or chopped (mince) dried,
packed, labelledpacked, labelled

6. 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 theDrain and add to the dish 15 minutes before the
end of cooking timeend of cooking time

7. TVPTVP
AdvantagesAdvantages
 Cheaper than meatCheaper than meat
 Similar nutritive value toSimilar nutritive value to
meatmeat
 No saturated fatNo saturated fat
 Little preparation neededLittle preparation needed
 Short cooking time savesShort cooking time saves
fuelfuel
 Contains fibreContains fibre
 Doesn’t shrinkDoesn’t shrink
DisadvantagesDisadvantages
 Inferior flavour to meatInferior flavour to meat
 Flavouring neededFlavouring needed
 Softer texture thanSofter texture than
meatmeat

8. Uses of TVPUses of TVP
 Meat Substitute: TVP is used instead of meat inMeat Substitute: TVP is used instead of meat in
dishes especially by vegetariansdishes especially by vegetarians
 Meat Extender: can be used instead of some ofMeat Extender: can be used instead of some of
the meat in a dish to reduce the cost of the dishthe meat in a dish to reduce the cost of the dish
as it is cheaper than meatas it is cheaper than meat

9. Other products made fromOther products made from
soya beanssoya beans
 Miso-soya bean paste is used as a condimentMiso-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

10. Other plant sourcesOther plant sources
of proteinof protein
 Seitan, made from wheatSeitan, made from wheat
gluten, used as meatgluten, used as meat
substitute.substitute.
 Ground nuts and cotton seeds,Ground nuts and cotton seeds,
after their oil is extractedafter their oil is extracted
the residue is protein rich.the residue is protein rich.
 Grass, concentrated proteinGrass, concentrated protein
can be extracted from it.can be extracted from it.

11. B. Protein Alternatives fromB. Protein Alternatives from
Micro-Organisms.Micro-Organisms.
 Micro-organisms such as yeast, fungi, bacteria, algaeMicro-organisms such as yeast, fungi, bacteria, algae
are being developed as a source of edible proteinare being developed as a source of edible protein
 Can be grown rapidly and cheaplyCan be grown rapidly and cheaply
 The protein is called mycoproteinThe protein is called mycoprotein

12. Production of MycoproteinProduction of Mycoprotein
 Fungus (Fusarium gramineurum) isFungus (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 ofEgg 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 andThen sliced, cubed or shredded and
steamed to set binder.steamed to set binder.
 Then it is used to make a mycoprotein foodThen it is used to make a mycoprotein food
e.g. “Quorn”.e.g. “Quorn”.

13. ““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.

14. Nutritive Value ofNutritive 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.