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[Nutritional study of spun soy proteins]
Annales De La Nutrition Et De L'Alimentation
|January 1, 1978
Summary
This study shows spun soya protein products can achieve nitrogen balance in humans, similar to extruded soya. Adding fiber binders improved nutritional value, making it a viable dietary protein source.
Area of Science:
- Nutritional Science
- Food Science
Background:
- Metabolic studies on soya protein nitrogen balance primarily used extruded products.
- Spun soya protein products are increasingly common, necessitating quality assessment.
Purpose of the Study:
- To evaluate the protein quality and metabolic utilization of spun soya protein in human subjects.
- To investigate nutritional improvement of spun soya protein through fiber complementation.
Main Methods:
- Preliminary study in rats using the C.E.P. method for nutritional value assessment.
- Metabolic balance study in human subjects over two 10-day periods with varying spun soya protein intake (48-78% of total protein).
Main Results:
- Spun soya protein intake near equilibrium nitrogen balance in human subjects.
- No significant difference in nitrogen utilization between study periods.
- Dietary changes, including unsaturated lipids and reduced animal protein, decreased lipid parameters.
Conclusions:
- Spun soya protein demonstrates dietetic value and supports nitrogen balance.
- The studied spun soya protein product is suitable for dietary protein supply.
- Fiber complementation shows potential for improving nutritional value.