This document discusses alternative plant-based and microorganism-based sources of protein. It focuses on soybeans and textured vegetable protein (TVP) as plant-based options. Soybeans are high in protein and low in saturated fat, making them suitable for all ages. TVP is a dehydrated soybean product that can be rehydrated and used like meat to bulk up dishes. Mycoprotein, also known as Quorn, is a microorganism-based protein similar in nutrients to meat but lower in saturated fat. The document provides information on the manufacture and uses of these novel protein sources.

1. ALTERNATIVE PROTEIN
FOODS
© PDST Home Economics

2. ALTERNATIVE PROTEIN FROM PLANT FOODS
 Also known as ‘novel foods’
 Sources-plant foods & micro-organisms
SOYA BEANSNutrient Explanation
Protein • 74% HBV even though it is a vegetable protein
food. Little of methionine
Fat • Unsaturated fat
• Contains polyunsaturated fatty acid linoleic
acid
Carbohydrate • Starch & fibre
Vitamins • Soya beans - B group
Minerals • Soya beans - calcium & iron (non-haem)
Water • Only 14%

3. DIETETIC VALUE/CONTRIBUTION TO
THE DIET
Dietetic Value
 Soya beans are
high in protein &
low in saturated fat,
therefore suitable for
all age groups
 They contain
polyunsaturated fat,
which helps to reduce
cholesterol, and are
suitable for those on
low-cholesterol/low-
kilocalorie diets
 Soya beans are a
nutritionally good meat
alternative, so ideal for
vegetarians
Economic Value
 Many different soya
products are available
 Easy to use
 Can be used in a wide
variety of dishes

5. SOYA FOODS
Tempeh Miso Soya Sauce
Tofu TVP Soya Milk

6. TEXTURED VEGETABLE PROTEIN
 Buying TVP: TVP can be
bought in dehydrated
form
 Storing TVP: Store in a
cool, dry place
 Cooking TVP:
1. Follow the instructions
on the packaging
2. Place in water for
between 15-30 minutes
3. Once it has been
reconstituted it can be
used like meat
4. Make the dish in the
usual way
5. Use with meat to bulk
up the meal
6. Use with meat
substitute in dishes
with strong flavours,
e.g. Bolognese sauce,
curries.

7. MANUFACTURE OF TEXTURED VEGETABLE PROTEIN

8. ADVANTAGES & DISADVANTAGES OF
TVP

9. OTHER PLANT SOURCES OF
PROTEIN
 Seitan (wheat protein) This is made from gluten
& is available in health stores
 Ground nuts & cotton seeds – after oil is
extracted a protein-rich residue remains
 Grass – concentrated protein can be extracted

10. ALTERNATIVE PROTEIN FROM MICRO-
ORGANISMS
 MYCOPROTEIN
Nutrient Explanation
Protein • HBV similar to meat
• Methionine, an essential amino acid less than meat
Fat •Mycoprotein is low in saturated fat
Carbohydrate •Mycoprotein contains fibre
Vitamins •B group
Minerals •Zinc & iron(non-haem)
Water • Low water content in mycoprotein

11. MANUFACTURE OF MYCOPROTEIN

13. QUORN