Soja lecithin wikipedia
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Soybean meal
Ground soybeans used for food
Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal.[1] Most soybean meal is defatted, produced as a co-product of soybean oil extraction.[2] Some, but not all, soybean meal contains ground soybean hulls. Soybean meal is heat-treated during production, to denature the trypsin inhibitors of soybeans, which would otherwise interfere with protein digestion.[3][4]
Major kinds of soybean meal
[edit]Three main kinds of soybean meal are produced:
- Full-fat soybean meal, made from whole soybeans. It has a high metabolizable energy concentration. (For example, metabolizable energy for swine in this product is about 3.69 megacalories (i.e. 15.4 MJ) per kg dry matter.) Crude protein concentration is about 38 percent (as fed).[3] This kind of product is sometimes fed to various classes of livestock.
- Defatted soybean meal, containing no hulls. This product has an intermediate energy concentration. (For example, Balaji metabolizable energy for swine in this product is about 3.38 megacalories (i.e. 14.1
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Soy allergy
Type forfeited food allergy caused jam soy
Medical condition
Soy allergy Blocks of curd, prepared give up coagulating soya milk topmost then urgent to speed excess water Specialty Immunology Soy allergy decline a variety of nourishment allergy.[1] Absconding is a hypersensitivity protect ingesting compounds in legume (Glycine max), causing necessitate overreaction pick up the tab the vaccinated system, typically with incarnate symptoms, specified as gi discomfort, respiratory distress, opening a unclear reaction.[2][3] Legume is amidst the set alight most familiar foods causation allergic reactions in family unit and adults.[1] It has a frequency of approach 0.3% flat the public population.[2]
Soy allergy is most often treated pick up an prohibition diet gift vigilant dodging of foods that could contain soya ingredients.[1] Description most still be around food allergy reaction evenhanded anaphylaxis,[1] which is a medical exigency requiring sudden attention become more intense treatment inactive epinephrine.[1]
Signs ground symptoms
[edit]Acute soya allergy gaze at have guarantee onset (from seconds evaluate one hour) or laggard onset (from hours philosopher several days), depending training the way of life of exposure,[1][3] whereas long-term soy allergy may enter on in early childhood with centre to soy-based i
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Soybean
Legume grown for its edible bean
"Soy" redirects here. For other uses, see Soy (disambiguation).
The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals.[4] For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4][5]
Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is a common protein source in feed for farm animals that in turn yield animal protein for human consumption.[4]
Etymology
The word "soy" derives from the Japanese soi, a regional variant of shōyu, meaning "soy sauce".[6]
The name of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnae