Food Security
PROTEIN EFFICACY OF SOYBEAN
…….@ WufasAgronet, we are Food Security Advocates.
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PLANT PROTEIN
A large percentage of the global population is undernourished due to inadequate diet, Population projections indicate that the number keeps increasing especially in Africa and Nigeria in particular.
The principal dietary deficiency is in protein. Protein in the form of meat is not available or is culturally unacceptable. There is now an urgent need for a low cost , easily available protein dietary supplement. This can be found in SOY milk. Research and Development efforts have been devoted to preparing a nutritious and palatable SOY-BASED beverage.
EFFICACY OF SOY – PROTEIN
SOY protein can be used to boost the protein content and quality of foods and recipes. Soy protein can also provide the basis for new nutritional foods and beverages targeting the specific protein needs of different segments of the population from children to adults. As awareness and demand for protein enhanced food grow. Soy protein provide food manufacturers and consumers an important source of high quality plant based protein that can deliver this essential nutrients.
THE Off – FAVOUR. Soy milk is prepared domestically by soaking soybean in water several hours . then grinding the beans to extract protein into the aqueous phase, filtering the protein-rich extract and cooking it. The product has a distinctive bean – like odour and off – flavour which has not been found acceptable by the elite standards.
DESTROYING TRYPSIN INHIBITOR
TRYPSIN inhibitor is a natural substance in Soybeans that gives the characteristic beany taste. The soybean material is heated for a long enough period to destroy the trypsin inhibitor.
The preferred cooking time for the whole soybean is between 3- 5 minutes at 40° and70°C,
The mashed is mixed with sufficient quantity of warm water to form a slurry and minor amount of enzymes from 0.1 to 0.25 or preferablyonly one-fifth of each per 150gms of Soybeans ( proteolase,amylase and cellulase) are added in quantities sufficient to liquefy or greatly reduce sizes of certain particles of carbohydrates,proteinaceous and cellulosic constituents of the starting materials which would otherwise form a sediment in the final product (From 25mins to 1hr.).
FORTIFICATIONS
These include Vegetable oil, Sugar, Flavouring materials, Salt, Lecithin and Sodium alginate are added to the slurry after the enzymes have acted on it for the indicated period of time above.
•Lecithin is an emulsifier to hold the oil in suspension.
•Sodium alginate also an emulsifier also serves as a colloidant.
Lecithin and Sodium alginate required is 0.5gms per 4.5 litres.
The mixture is homogenised to give a smoother quality and better mouthfeel than it would other be.
GRADES OF SOYBEAN PROTEINS.
THE range of versatile food ingredients that contribute the protein from Soy to a wide variety of food are described as :
Food grade defatted flakes can be processed to provide SOY FLOUR (fibre) which may be further processed through extrusion to “Textured Vegetable Protein” TVP. This ingredient are 50% protein (Dry basis) and can contribute additional protein to baked products, Cereal or Snacks. TVP is used extensively as meat in home recipes and food manufacturing.
SOY PROTEIN CONCENTRATE & ISOLATES.
Are ingredients that are further processed to deliver the high quality protein from soy ingredients with enhanced and functionality for use in a wide array of food application.
SOY PROTEIN CONCENTRATE.
Is 65% protein (Dry basis) and a source of dietary fibre that is used extensively to provide meat- like texture and as a water or fat binding ingredients and as water or fat-binding ingredient in processed meat and plant based meat alternatives. It can also be incorporated into cereal and snacks products to increase protein content.
SOY PROTEIN ISOLATES
Are the purest form of protein at 90% protein (dry basis) and are highly versatile ; enhancing ingredients used in a wide range of food and beverage applications, Soy protein ISOLATES display a wide range of functionality , a neutral flavour and are precisely design to work optimally in specific applications, are used extensively to boost the protein content of a variety of beverages, nutritional bars, Snacks, Cereals, Plant based meat and dairy alternatives. Additionally are used as functional protein ingredients in processed meat products as well as for emulsification in products as well as fat emulsification in products like Soup and Coffee creamers .
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development in Food Processing Technology Consultancy. Contact us at email: wufasagronet@ gmail.com .
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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