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

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 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

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.