NEW SOY PRODUCTS FOR GOOD HEALTH

Soybeans have been thought of as a food that everyone loves to hate. These wonder beans have been unpopular in spite of its nutritional value due to the beany taste they impart and a negative impression that they are used as fillers to substitute meat.

Today, soybeans have captured consumers' interest due to the continuing recognition of the health benefits offered. Soybeans have been known to have large amounts of isoflavones, which can help protect cells from damage by acting as antioxidants. Consistent soy protein consumption is directly linked with lowering levels of total cholesterol, low density lipoprotein (LDL), and triglycerides.

Epidemiological studies have indicated that populations that regularly consume soy and soybean products have lower incidence of breast, colon, and prostate cancers, heart diseases, osteoporosis, and menopausal problems. The USFDA recommends that eating 25 grams of soy protein a day, as long as it is consumed as part of a diet low in saturated fat and cholesterol, can help reduce the risk of heart disease.
The growing interest and awareness on the health benefits of soybeans gave new opportunities for expanding the use of soybeans as food. Present medical concerns are stimulating the demand for soybeans. Thus, the food industry has targeted soybean products as a potential area for product development for the global market today.

Soy protein can be used in a variety of food products to provide the characteristics that health-conscious consumers look for - foods low in fat, cholesterol, and calories. Consumers tend to eat more than one kind of soy foods. Aside from the traditional soy foods available in the market, they tend to search for other soy products to be able to eat soy foods frequently. The development of functional foods utilizing soybeans will, therefore, contribute to the improvement of the quality and choice of the foods offered to consumers that are beneficial to health and well-being.

The Food and Nutrition Research Institute, Department of Science and Technology (FNRI-DOST) developed products from soybeans - Soybean Spread Peanut Flavor and Soybean Gel that comes in three flavors.

The Soybean Spread is a light brown creamy spread made from roasted soybeans and flavored with roasted peanuts. The product is appropriate as filling for sandwiches, biscuits and other baked goods, and also for dishes such as kare-kare.

The soybean gel is a dessert made up of gelatinized soymilk. It comes in three flavors - lychee, pineapple and nata de coco. Consumption of two servings (15 g per serving ) of soybean spread peanut flavor, 3 servings (3 cups of 100 g each) of soybean gel and 12.5 g freeze dried tofu will provide variety for the recommended daily intake of protein.

For more information on studies/researches of the Food and Nutrition Research Institute, DOST interested parties may write or call: The Director, Food and Nutrition Research Institute - Department of Science and Technology, Gen Santos Ave., Bicutan, Taguig, Metro Manila. Tel/Fax: 837-29-34, 837-31-64; E-mail:cvcb@fnri.dost.gov.ph.