Alternative Protein Foods (Novel Protein Foods) © PDST Home Economics

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

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

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

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

How to Use TVP Steep in water for 30 minutes Drain and add to the dish 15 minutes before the end of cooking time

TVP Advantages Disadvantages 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

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

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

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.

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

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”.

“Quorn” products Sold chilled in chunks or mince. Sold as prepared meals, oven baked fillets, curries, casseroles.

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.