2. Sources of Alternative
Protein Foods
There are 2 main sources of protein alternatives
derived from non-animal sources
A. Those processed from plants
B. Those processed from micro-organisms
3. A. Protein alternatives made from plants
The most common protein alternative is made
from soya beans (legumes)
Soya bean protein is used because it has a
high biological value
% Composition:
Protein 43%, Fat 20%, Carbohydrates 21%,
Vitamins 1% (B group), Minerals 1%
(Calcium + Iron), Water 14%
Food Value:
Protein: HBV but low in Methionine
Lipid: Polyunsaturated oil, 50% linoleic
Carbohydrates: Starch + fibre
Vitamins: B group, Minerals: calcium + iron
Water: small amount
4. Soya Products
Soya Protein Products:
Tofu, soya bean curd, used as cheese
substitute
Soya milk “Alpro”
Soya yoghurts “Alpro”
Tempeh - a fermented soya product
used as meat substitute.
TVP (Textured Vegetable Protein)
meat substitute
5. Manufacture of TVP:
1. Soya beans are de-hulled and oil extracted
2. Beans ground into flour
3. Carbohydrates are removed
4. Vegetable oil, flavouring, seasoning, nutritive
additives (B12, Methionine, iron) added
5. Mixture heated and extruded causing
expansion and texture
6. Mixture, cubed or chopped (mince) dried,
packed, labelled
6. How to Use TVP
Steep in water for 30 minutes
Drain and add to the dish 15 minutes before the
end of cooking time
7. TVP
Advantages
Cheaper than meat
Similar nutritive value to
meat
No saturated fat
Little preparation needed
Short cooking time saves
fuel
Contains fibre
Doesn’t shrink
Disadvantages
Inferior flavour to meat
Flavouring needed
Softer texture than
meat
8. Uses of TVP
Meat Substitute: TVP is used instead of meat in
dishes especially by vegetarians
Meat Extender: can be used instead of some of
the meat in a dish to reduce the cost of the dish
as it is cheaper than meat
9. Other products made from
soya beans
Miso-soya bean paste is used as a condiment
(flavour)
Soya sauce – condiment
Soya oil
Soya flour, can be used by coeliacs
10. Other plant sources
of protein
Seitan, made from wheat
gluten, used as meat
substitute.
Ground nuts and cotton seeds,
after their oil is extracted
the residue is protein rich.
Grass, concentrated protein
can be extracted from it.
11. B. Protein Alternatives from
Micro-Organisms.
Micro-organisms such as yeast, fungi, bacteria, algae
are being developed as a source of edible protein
Can be grown rapidly and cheaply
The protein is called mycoprotein
12. Production of Mycoprotein
Fungus (Fusarium gramineurum) is
fermented in optimum conditions.
Cells are harvested, filtered and drained.
Egg albumin is use to bind the sheets of
fungi together.
Flavouring and colouring added.
Given texture to resemble meat.
Then sliced, cubed or shredded and
steamed to set binder.
Then it is used to make a mycoprotein food
e.g. “Quorn”.
13. “Quorn” products
Sold chilled in chunks or mince.
Sold as prepared meals, oven baked fillets, curries,
casseroles.
14. Nutritive Value of
Mycoprotein
Protein: same as meat but less methionine.
Lipid: low in fat, no saturated fat.
Carbohydrate: Good source of fibre.
Vitamins: B group vitamins (some).
Zinc present but low in iron.
Low in water.
