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Soybean Is a rich source of Protein: NSRL


August 27, 2012 - Indore, Madhya Pradesh, India

Lead by National Soybean Research Laboratory (NSRL), USA, NutriTech Consulting Services organizing various soy food promotional activities in India in the last two weeks. These activities include School Nutrition Fairs (in Delhi and Jaipur), soy-in-Cuisine (Hyderabad and Indore), Soy Dairy Applications short course in Indore and Soy Food marketing seminar in Indore. Focus of these activities is to sensitise various stake holders on nutrition and soybean utilization. The objective of these programs is to sensitise soy food manufacturers, academicians, dieticians, chefs, soybean processors, etc.

Soybean is one of the very few plants that provide a high quality protein with minimum saturated fat. Soybeans help people feel better and live longer with an enhanced quality of life. Soybeans contain all the three macronutrients required for good nutrition, as well as fibre, vitamins and minerals. India has almost 1/3rd population below poverty line and unfortunately another 1/3rd middle class and upper middle class population are suffering from different health problems. India has the dubious distinction of having highest number of heart patients (about 3 crores) and diabetics (about 5 crores) in the world. It has been estimated that India spends more than one lakh crores of rupees on health care management annually. Numerous studies on soybean including epidemiological studies have been shown to improve the health status of people who consume soybean and soy protein. Soybean and soy protein found to very beneficial in managing diet related degenerative diseases such heart diseases, cancer, diabetes etc. Studies conducted at leading health institutes in India have shown that soybean and soy protein consumption can significantly reduces cholesterol levels and improve the heart health as well as manage blood sugar levels in diabetic patients.

Soy food marketing seminar

Soybean has a tremendous role to play in improving the nutritional and health scenario of Indian society. Also these products, which are highly economical with an exceptionally good quality protein, are found to alleviate the malnutrition in the at-risk population of the country. Also, regular consumption of soy protein has been found to reduce the risk of a number of diet-related degenerative diseases, such as heart diseases, cancer, diabetes etc. It is a very well established fact that soy consumption can significantly reduce cholesterol and thereby reduce heart diseases. Soy products such as soybeans, soya bari, soymilk, soy flour, etc have a tremendous role to play in improving the nutritional and health scenario of Indian society. Also these products, which are highly economical with an exceptionally good quality protein, are found to alleviate the malnutrition in the at-risk population of the country.

At the Soy-in-Cuisine program, the organisers demonstrated better tasting soy food products to the chefs from hotels and Mid-Day-Meal program implementing agencies. This training and demonstration would certainly help the participants in cooking tasty soy food products and improve the acceptability.

At the Soy Food marketing Seminar, speakers from India and USA spoke on various soy food activities. Some of the key topics that are covered in this program are,

Ms. Bridget Owen, Associate Director, NSRL spoke on the Role of Soy in School Feeding Programs around the World. This will help the Indian soy industry to introduce soy food products in the feeding programs in India. India has the largest feeding programs in the world feeding more than 20 crores mal nourished people including children, pregnant ladies, lactating mothers and school going children. Successful inclusion of soy products in these programs would certainly improve the nutritional status of the Indian population.

Soy in Cuisine

Dr. Greg Paul, Global Marketing & Strategy Director, DuPont/Solae spoke on the importance of Soy protein Isolate in improving the performance and endurance of sports personnel. India predominantly being a vegetarian population has an issue with getting good quality protein to compete in professional and recreational sports. Soy protein being a vegetarian protein has quality equal to milk and eggs. This topic will certainly help the participants in better utilizing the soy protein to improve the sports performance.

Mr. Pradip Chakraborty, Director (Product Approval), Food Safety and Standard Authority (FSSAI) discussed on Soy Food Industry Adherence to New FSSAI guidelines. With the new food safety guidelines being implemented by Government of India, this session was of utmost importance to the Industry to comply with the regulations to provide safe processed food to the consumers.

The Dairy Applications for Soy program, was conducted with support from Directorate of Soybean Research, Indore. At this program the organizers demonstrated various dairy alternates from soymilk. Demonstration of products like soy paneer, soy ice-cream, soy yogurt (Dahi) and traditional sweets will help the industry to introduce these products in the market as an economic and healthy alternate to milk. Even though, India is the world largest milk producer, there is gap in the per capita availability of dairy milk. Introduction of products like this would certainly help in bridging the gap and making these products available to people who have issues with digestibility of milk (lactose intolerance)

About National Soybean Research Laboratory:
National Soybean Research Laboratory (NSRL), University of Illinois, USA, is a US national level soy research and extension organization associated with University of Illinois. NSRL staff is associated with various agriculture and economic departments of University of Illinois. NSRL has been very actively working all across the globe with focus on protein solutions to combat malnutrition. NSRL is dedicated to helping fill the world's growing protein requirements through soy. NSRL is involved in more than 35 programs in 21 countries. NSRL collaborates with World Initiative for Soy in Human Health (WISHH) to help fill the world's growing protein requirement through soy. International programs and projects have a common theme - provide nutrition support in areas around the world that face extreme challenges of malnutrition and chronic disease. Programs and Projects Focus Areas Include: School Feeding Programs, Early Childhood Nutrition, HIV/AIDS Nutrition Support and Micro Enterprise Development.

Source: National Soybean Research Laboratory

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