Plant proteins Flashcards
Name the 3 types of legumes
soybeans and peanuts
pulses
fresh peas and beans
Legumes is a good source of:
Fibre Protein Folic acid Calcium (low bioavailability), phosphorus and potassium Iron
What causes flatulence when eating legumes?
Suggest two ways to avoid this.
Indigestible oligosaccharides: Raffinose, sucrose, stachyose and verbascose fermented by intestinal bacteria to produce gases
- increase water/bean ratio when soaking and cook with new water
- adding soda
- adding phenolic ingredients
- taking enzyme-containing commercial products before consumption
What are the limiting proteins in legumes, nuts, seeds, and grains respectively?
Legumes: Methionine, Tryptophan
Nuts: Methionine, Tryptophan, Lysine
Seeds: Methionine, Lysine
Grains: Tryptophan, Lysine, Threonine
What are the 3 methods of legumes soaking?
Describe short soak.
- overnight soak
- short soak
- no soak
Legumes are placed in 3 times their volume of water and brought to boil, simmered for 2 mins, and left for soak for an hour.
What happens when legumes is cooked in an acidic medium, or when salt and sugar is added?
What happens when cooked in a basic medium?
Acid, salt and sugar: longer cooking time due to inhibition of the softening of pectin compound
Basic: mushy texture due to increase rehydration speed of dried legumes AND thiamine loss
What are the toxic substances you are trying to eliminate by cooking legumes? Name the most two common ones.
- Trypsin inhibitor (reduce protein absorption)
2. hemagglutinins (interfere absorption of nutrients)
What are the two advantages of sprouting?
And what is the downside?
Advantages:
- Increase vitamin C content
- Release enzymes that helps digestion
Downside:
Might reduce the availability of iron as it binds to fibre or phytates
What are the two possible seed contamination associated with eating raw sprouts?
Salmonella and E.coli
Where should you store dried nuts and seeds, and dried beans respectively?
Dried nuts and seeds: freezer OR a dark cool place for limited time (high fat content prone to rancidity)
Dried beans: airtight container in a cool dry place up to a year
What are the main differences between meat analog and real meat?
Meat analog has
- lower fat content (only 1/3 of fat of meats) and calories
- no cholesterol
- higher in sodium
- incomplete protein
Homemade soy milk has a bitter/beany taste due to the presence of the enzyme________.
How does it get activated?
How to prevent that unfavourable taste?
Why does the soy milk need to be boiled for 20 mins after?
- Enzyme lipoxygenase
- It’s activated when the bean is ground
- Grinding in hot water denatures the enzymes
- Boiling destroy trypsin inhibitor
What is the microorganism involved in soy sauce making?
What is the possible ingredient in soy sauce celiac patients should pay attention to?
Aspergillus oryzae/Asperigillus sojae molds
Wheat
What is the fermenting agent used in tempeh?
What nutrient does it contain in a significant amount?
Why does it have to be cooked before eating?
- Rhizopus oligoporus
- Vitamin B12 (inactive form)
- to kill the fungus in it
How do you called vegetarian who consume fish and seafood?
Pesco-vegetarian
