Soyaplus is registered in Nigeria by NAFDAC with the number A1 –
70 52 L
Soyaplus is made from the soya bean
The soybean (U.S.)
or soya bean (UK) (Glycine
max) is a species of legume native to East Asia, widely grown for its edible bean
which has numerous uses. The plant is classed as an oilseed rather than a pulse by the Food
and Agricultural Organization (FAO).In the market, three kinds of soybeans can be spotted, namely, fresh immature (green) soybeans, known as edamame, fresh mature soybeans, and dried soybeans.
Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals;[3] soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues.[4] Soybeans produce significantly more protein per acre than most other uses of land.[5]
Traditional nonfermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. The oil is used in many industrial applications. The main producers of soy are the United States (35%), Argentina (27%), Brazil (19%), China (6%) and India (4%).[6] Today, the United States is also the world's largest consumer of soybeans, with an average annual consumption of 45,313 TMT.[7]
The soya beans contain significant amounts of phytic acid, alpha-linolenic acid, and isoflavones.
Chemical composition of the seed
Soybean, mature seeds, raw
|
|
Nutritional value per 100 g (3.5 oz)
|
|
1,866 kJ
(446 kcal)
|
|
30.16
g
|
|
- Sugars
|
7.33
g
|
9.3
g
|
|
19.94
g
|
|
2.884
g
|
|
4.404
g
|
|
11.255
g
|
|
36.49
g
|
|
0.591
g
|
|
1.766
g
|
|
1.971
g
|
|
- Leucine
|
3.309
g
|
- Lysine
|
2.706
g
|
0.547
g
|
|
- Cystine
|
0.655
g
|
2.122
g
|
|
- Tyrosine
|
1.539
g
|
- Valine
|
2.029
g
|
- Arginine
|
3.153
g
|
1.097
g
|
|
- Alanine
|
1.915
g
|
5.112
g
|
|
7.874
g
|
|
- Glycine
|
1.880
g
|
- Proline
|
2.379
g
|
- Serine
|
2.357
g
|
8.54
g
|
|
Vitamin A equiv.
|
1
μg (0%)
|
0.377
mg (29%)
|
|
0
μg (0%)
|
|
115.9
mg (24%)
|
|
6.0
mg (7%)
|
|
47
μg (45%)
|
|
277
mg (28%)
|
|
15.70
mg (121%)
|
|
280
mg (79%)
|
|
704
mg (101%)
|
|
1797
mg (38%)
|
|
2
mg (0%)
|
|
4.89
mg (51%)
|
|
Percentages are relative to
US recommendations for adults. Source: USDA Nutrient Database |
|
Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.
The principal soluble carbohydrates of mature soybeans are the disaccharide sucrose (range 2.5–8.2%), the trisaccharide raffinose (0.1–1.0%) composed of one sucrose molecule connected to one molecule of galactose, and the tetrasaccharide stachyose (1.4 to 4.1%) composed of one sucrose connected to two molecules of galactose. While the oligosaccharides raffinose and stachyose protect the viability of the soybean seed from desiccation (see above section on physical characteristics) they are not digestible sugars, and therefore contribute to flatulence and abdominal discomfort in humans and other monogastric animals; compare to the disaccharide trehalose. Undigested oligosaccharides are broken down in the intestine by native microbes, producing gases such as carbon dioxide, hydrogen, and methane.
Since soluble soy carbohydrates are found in the whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. On the other hand, there may be some beneficial effects to ingesting oligosaccharides such as raffinose and stachyose, namely, encouraging indigenous bifidobacteria in the colon against putrefactive bacteria.
The insoluble carbohydrates in soybeans consist of the complex polysaccharides cellulose, hemicellulose, and pectin. The majority of soybean carbohydrates can be classed as belonging to dietary fiber.
Within soybean oil or the lipid portion of the seed is contained the phytosterols: stigmasterol (17–21%), sitosterol(53–56%) and campesterol (20–23%) accounting for 2.5% of the lipid fraction.
Saponins, a class of natural surfactants (soaps), are sterols that are present naturally in a wide variety of food-plants: vegetables, legumes, and cereals–ranging from beans and spinach to tomatoes, potatoes and oats. Whole soybeans contain from 0.17 to 6.16% saponins, 0.35 to 2.3% in defatted soy flour and 0.06 to 1.9% in tofu. Legumes such as soybean and chickpeas are the major source of saponins in the human diet. Sources of non-dietary saponins include alfalfa, sunflower, herbs and barbasco. Recent studies have shown that saponins are potential functional food ingredients because of their physiological properties.[14]
Soy contains isoflavones like genistein and daidzein. It also contains glycitein, an O-methylated isoflavone which accounts for 5–10% of the total isoflavones in soy food products. Glycitein is a phytoestrogen with weak estrogenic activity, comparable to that of the other soy isoflavones.[15]
Nutrition
For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all monogastric animals.[16]Soybeans are considered by many agencies to be a source of complete protein.[17] A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body's inability to synthesize them. For this reason, soy is a good source of protein, amongst many others, for vegetarians and vegans or for people who want to reduce the amount of meat they eat. According to the US Food and Drug Administration:
Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.[17]
The gold standard for measuring protein quality, since 1990, is the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and by this criterion soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.[18]
Soy protein is essentially identical to the protein of other legume seeds and pulses.[19][20][21] Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides hemp, five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.[5]
Consumption of soy may also reduce the risk of colon cancer, possibly due to the presence of sphingolipids.[22]
Comparison of Soybean to other major staple foods
The following table shows the nutrient content of green soybean and other major staple foods, each in respective raw form. Raw staples, however, aren't edible and can not be digested. These must be sprouted, or prepared and cooked for human consumption. In sprouted and cooked form, the relative nutritional and anti-nutritional contents of each of these grains is remarkably different from that of raw form of these grains reported in this table. The nutritional value of soybean and each cooked staple depends on the pre-processing and the method of cooking: boiling, frying, roasting, baking, etc.Uses
Tofu and Soy sauce
Japanese Soybean Meat
Open package of a soy-based cream cheese alternative with
chives
A Malaysian Soy milk carton, and
a glass of the beverage.
Approximately 85% of the world's soybean crop is processed
into soybean meal and vegetable oil.[64]
Health benefits
Cancer
Several large population studies have shown, that consumption of soy foods is associated with a reduction in prostate cancer risk in men,[76] is significantly associated with decreased risk of death and recurrence of breast cancer among women[77] and may reduce the risk of colorectal cancer in postmenopausal women.[78]Brain
Recent studies have shown improvement in cognitive function, particularly verbal memory,[79] and in frontal lobe function[80] with the use of soy supplements.Omega-3 fatty acids
Roasted soybeans
Omega-3 fatty acids,
for example, alpha-linolenic
acid C18-3, all cis, 9,12,15 octadecatrienoic acid (where the
omega-3 refers to carbon number 3 counting from the hydrocarbon tail, whereas
C-15 refers to carbon number 15 counting from the carboxyl acid head) are
special fat components that benefit many body functions. Some beneficial
effects are associated mainly with the longer-chain fatty acids eicosapentaenoic
acid (20:5n-3, EPA) and docosahexaenoic
acid (22:6n-3, DHA) found in some algae and oily fish. For instance, EPA and DHA
inhibit blood clotting, while there is no evidence alpha-linolenic
acid (18:3n−3, aLNA) can do this. Nevertheless, soybean oil is one of the few common vegetable oils that contain a significant amount of aLNA (others include canola, walnut, hemp, and flax).
Soybean oil has a better omega-3:omega-6 ratio of 1:7, much higher than other vegetable cooking oils. While flaxseed is even higher with a ratio of 3:1, it is not practical for cooking.
Natural phenols
Isoflavones
Soybeans also contain the isoflavones genistein and daidzein, types of phytoestrogen, that are considered by some dietitians and physicians to be useful in the prevention of cancer and by others to be carcinogenic[81] and endocrine disruptive.[82]Soy's content of isoflavones are as much as 3 mg/g dry weight.[83]
Isoflavones are polyphenol compounds, produced primarily by beans and other legumes, including peanuts and chickpeas. Isoflavones are closely related to the antioxidant flavonoids found in other plants, vegetables and flowers. Isoflavones such as genistein and daidzein are found in only some plant families, because most plants do not have an enzyme, chalcone isomerase which converts a flavone precursor into an isoflavone.
In contradiction to well known benefits of isoflavones, genistein acts as an oxidant (stimulating nitrate synthesis),[84] and blocks formation of new blood vessels (antiangiogenic effect).[85] Some studies show that genistein acts as inhibitor of substances that regulate cell division and cell survival (growth factors).
A review of the available studies by the United States Health and Human Services Agency for Healthcare Research and Quality (AHRQ) found little evidence of substantial health improvements and no adverse effects, but also noted that there was no long-term safety data on estrogenic effects from soy consumption.[86]
Glyceollins
Glyceollins are molecules belonging to the pterocarpans family. They are also found in the soybean and have been found to have an antifungal activity against Aspergillus sojae, the fungal ferment used to produce soy sauce.[87] They are phytoalexins with an antiestrogenic activity.[88]Cholesterol and heart diseases
The dramatic increase in soyfood sales is largely credited to the Food and Drug Administration's (FDA) approval of soy as an official cholesterol-lowering food, along with other heart and health benefits.[89]A 2001 literature review argued that these health benefits were poorly supported by the available evidence, and noted that disturbing data on soy's effect on the cognitive function of the elderly existed.[90]
In 2008, an epidemiological study of 719 Indonesian elderly found that tofu intake was associated with worse memory, but tempeh (a fermented soy product) intake was associated with better memory.[91] This study replicated other studies.
In 1995, the New England Journal of Medicine (Vol. 333, No. 5) published "Meta-analysis of the effects of soy protein intake on serum lipids",[92] financed in part by DuPont Protein Technologies International (PTI), which produces and markets soy through The Solae Company (see external links). The meta-analysis concluded that soy protein is correlated with significant decreases in serum cholesterol, LDL (bad cholesterol) and triglycerides. However, HDL (good cholesterol) did not increase by a significant amount.
Soy phytoestrogens (isoflavones: genistein and daidzein) adsorbed onto the soy protein were suggested as the agent reducing serum cholesterol levels. On the basis of this research PTI filed a petition with FDA in 1998 for a health claim that soy protein may reduce cholesterol and the risk of heart disease.
The FDA granted the following health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."[17] One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7 grams of soy protein. Solae resubmitted their original petition, asking for a more vague health claim, after their original was challenged and highly criticized. Solae also submitted a petition for a health claim that soy can help prevent cancer. They quickly withdrew the petition for lack of evidence and after more than 1,000 letters of protest were received. On February 18, 2008 Weston A. Price Foundation submitted a petition for removal of this health claim.[93] 25 g/day soy protein was established as the threshold intake because most trials used at least this much protein and not because less than this amount is inefficacious. In fact, there is evidence suggesting that lower amounts are indeed efficacious.[94]
An American Heart Association review of a decade long study of soy protein benefits casts doubt on the FDA allowed "Heart Healthy" claim for soy protein and does not recommend isoflavone supplementation. The review panel also found that soy isoflavones have not been shown to reduce post menopause "hot flashes" in women and the efficacy and safety of isoflavones to help prevent cancers of the breast, uterus or prostate is in question.
However, AHA concludes that "many soy products should be beneficial to cardiovascular and overall health because of their high content of polyunsaturated fats, fiber, vitamins, and minerals and low content of saturated fat".[81]
Importantly, however, the AHA did not conduct a formal statistical analysis of the 22 studies upon which they based their estimate of the potency of soy protein.
When such an analysis was conducted, Jenkins et al.[95] found that the AHA had considerably underestimated the hypocholesterolemic effects of soy protein. Further, when the analysis was limited to the 11 studies that provided evidence that the control and soy diets were matched, soy protein was found to lower LDL by 5.2 percent. This estimate is in line with the results of other recently published meta-analyses.[96][97][98] Furthermore, recent research suggests that soy protein decreases postprandial triglyceride levels, which is increasingly viewed as important for reducing CHD risk.[99]
Phytic acid
Soybeans contain a high level of phytic acid, which has many effects including acting as an antioxidant and a chelating agent.The beneficial claims for phytic acid include reducing cancer,[100] minimizing diabetes,[101] and reducing inflammation.[102]
However, phytic acid is also criticized for reducing vital minerals due to its chelating effect, especially for diets already low in minerals.[103]
Health risks
Allergy
Allergy to soy is common, and the food is listed with other foods that commonly cause allergy, such as milk, eggs, peanuts, tree nuts, shellfish. The problem has been reported among younger children, and the diagnosis of soy allergy is often based on symptoms reported by parents and/or results of skin tests or blood tests for allergy. Only a few reported studies have attempted to confirm allergy to soy by direct challenge with the food under controlled conditions.[104]It is very difficult to give a reliable estimate of the true prevalence of soy allergy in the general population.
To the extent that it does exist, soy allergy may cause cases of urticaria and angioedema, usually within minutes to hours of ingestion.
In rare cases, true anaphylaxis may also occur.
The reason for the discrepancy is likely that soy proteins, the causative factor in allergy, are far less potent at triggering allergy symptoms than the proteins of peanut and shellfish.[105] An allergy test that is positive demonstrates that the immune system has formed IgE antibodies to soy proteins. However, this is only a factor when soy proteins reach the blood without being digested, in sufficient quantities to reach a threshold to provoke actual symptoms.
Soy can also trigger symptoms via food intolerance, a situation where no allergic mechanism can be proven.
One scenario is seen in very young infants who have vomiting and diarrhoea when fed soy-based formula, which resolves when the formula is withdrawn.
Older infants can suffer a more severe disorder with vomiting, diarrhoea that may be bloody, anemia, weight loss and failure to thrive. The most common cause of this unusual disorder is a sensitivity to cow's milk, but soy formulas can also be the trigger.
The precise mechanism is unclear and it could be immunologic, although not through the IgE-type antibodies that have the leading role in urticaria and anaphylaxis.
Fortunately it is also self-limiting and will often disappear in the Toddler Years.[106]
Phytoestrogen
Soybeans contain isoflavones called genistein and daidzein, which are one source of phytoestrogens in the human diet. Because most naturally occurring estrogenic substances show weak activity, normal consumption of foods that contain these phytoestrogens should not provide sufficient amounts to elicit a physiological response in humans.[107]Plant lignans associated with high fiber foods such as cereal brans and beans are the principal precursor to mammalian lignans which have an ability to bind to human estrogen sites.
Soybeans are a significant source of mammalian lignan precursor secoisolariciresinol containing 13–273 µg/100 g dry weight.[108]
Another phytoestrogen in the human diet with estrogen activity is coumestans, which are found in beans, split-peas, with the best sources being alfalfa, clover, and soybean sprouts. Coumestrol, an isoflavone coumarin derivative is the only coumestan in foods.[109][110]
Soybeans and processed soy foods are among the richest foods in total phytoestrogens (wet basis per 100g), which are present primarily in the form of the isoflavones daidzein and genistein.[111]
Women
A 2001 literature review suggested that women with current or past breast cancer should be aware of the risks of potential tumor growth when taking soy products, based on the effect of phytoestrogens to promote breast cancer cell growth in animals.[112]A 2006 commentary reviewed the relationship with soy and breast cancer. They stated that soy may decrease the risk of breast cancer, but cautioned that the impact of isoflavones on breast tissue needs to be evaluated at the cellular level in women at high risk for breast cancer.[113]
A high consumption of omega-6 polyunsaturated fatty acids, which are found in most types of vegetable oil including soybean oil, may increase the likelihood that postmenopausal women will develop breast cancer.[114]
Another analysis suggests an inverse association between total polyunsaturated fatty acids and breast cancer risk.[115]
A 2011 analysis of the literature concluded that:- "Our study suggests soy isoflavones intake is associated with a significant reduced risk of breast cancer incidence in Asian populations, but not in Western populations."[116]
In a recent (August 2011) trial the daily administration of tablets containing 200 mg of soy isoflavones for 2 years did not prevent bone loss or menopausal symptoms.[117][118]
Men
Because of the phytoestrogen content, some studies have suggested that soybean ingestion may influence testosterone levels in men. However, a 2010 meta-analysis of 15 placebo controlled studies showed that neither soy foods nor isoflavone supplements alter measures of bioavailable testosterone or estrogen concentrations in men.[119]It has been hypothesized that soy foods and enterolactone may increase the development of prostate cancer although no significant associations were observed for the soy isoflavones.[120]
Furthermore, soy consumption has been shown to have no effect on the levels and quality of sperm.[121] A 2009 meta-analysis of the research on the association between soy consumption and prostate cancer risk in men concluded that "consumption of soy foods is associated with a reduction in prostate cancer risk in men."[122]
Brain
Though there is some evidence that estrogen can help protect and repair the brain after injury in rats,[123] there is also evidence that phytoestrogens may be harmful for the recovery of rats in other situations[124] that have sustained brain injury.Similarly, epidemiological evidence of humans eating soya products is currently divided: a study of Japanese men between 1965 and 1999 demonstrated a positive correlation between brain atrophy and consumption of tofu meals,[125] and a study on elderly Indonesian men and women found that high tofu intake was associated with poorer memory, but the consumption of tempeh was associated with better memory.[91]
So it may be that the type of soya bean used, or its preparation or additional ingredients are relevant factors, there is not yet definitive evidence known.[126]
Carcinogenicity
Though raw soy flour is known to cause pancreatic cancer in rats[127] the cooked flour has not been found carcinogenic.[128][129]Whether soy might promote pancreatic cancer in humans is unknown because studies have not yet attempted to single out soy intake and the incidence of pancreatic cancer in humans, and the amount of soy fed to the rats is proportionately far larger than what humans would normally consume.
However, the soy isoflavone genistein has been suggested as a chemopreventive agent against pancreatic cancer, by interfering with the chemical pathways that promote the creation and growth of tumors.[130]
The Cancer Council of New South Wales, Australia has released a statement saying scientific research suggests that overall the moderate consumption of soy products does not appear to present a risk to women with breast cancer, and there is equivocal evidence that consuming large amounts of soy products may have a protective effect against developing breast and prostate cancer. However, the Council does not recommend taking soy dietary supplements as there is no evidence they are either effective or safe at preventing or treating cancers.
SUMMARY
Soya beans is a significant and cheap source of protein.
The seed contains significant amounts of phytic acid, alpha – linolenic acid and isoflavones
Together, soya bean oil and protein content account for about 60% of the dry soya beans by weight (protein 40% and oil 20%). The remainder consists of 35% carbohydrate and about 5% ash
The principal soluble carbohydrate in soya bean are the disaccharide (Sucrose), the trisaccharide (raffinose) and the tetrasaccharide (stachyose).
The oligosaccharides (raffinose and staphyose) are not digestible sugars and therefore contribute to flatulence and abdominal discomfort in humans because they are broken down in the intestine by native microbes producing gases such as carbon dioxide, hydrogen and methane.
The ingestion of the oligosaccharides encourages indigenous bifidobacteria in the colon against putrefactive bacteria.
The insoluble carbohydrates in soya beans consist of the complex polysaccharides cellulose, hemi-cellulose and pectin.
The majority of soya bean carbohydrates can be classed as belonging to dietary fibre.
Isoflavones in soya beans include genistein, daidzien and glycitein. Glycitein is a phytoestrogen with weak estrogenic activity.
Soya bean is a source of complete protein. A complete protein is one that contains significant amounts of all essential amino acids that must be provided to the human body because of the body’s inability to synthesize them.
Soya protein products can be good substitutes for animal products and can thus replace animal based foods which also have complete protein but tend to contain more fat especially saturated fat.
HEALTH BENEFITS
1.
CANCER
a. reduction
in prostate cancer risk in men
b. decreased
risk of death and recurrence of breast cancer among women
c. reduced
risk of colorectal cancer in post menopausal women
2.
BRAIN
a. improvement
in cognitive function particularly verbal memory
b. improved
frontal lobe function
3.
OMEGA 3
FATTY ACIDS
Omega 3 fatty acids are long chain fatty acids which
have the beneficial effect of inhibition of blood clotting. They include
alpha-linoleic acid (alNA), eicosapentaenoic acid (ENA) and docossahexaenoic
acid (DHA).
Soya bean oil has a better Omega 3 – Omega 6
ratio of 1:7, much higher than other cooking oils
4.
ISOFLAVONES
Genistein and daidzein are types of phytoestrogen
which are considered by some dieticians and physicians to be useful in the
prevention of cancer and by others to be carcinogenic and endocrine disruptive.
Isoflavones are closely related to the
antioxidant flavonoids found in other plants, vegetables and flowers
5.
CHOLESTEROL
AND HEART DISEASES
a. Soya
beans is a cholesterol lowering food with other heart and health benefits
b. Decrease
in LDL (bad cholesterol) and triglycerides though HDL (good cholesterol) did
not increase by a significant margin
c. Decrease
in cholesterol leads to a corresponding decrease in raised blood sugar
d. “many
soya products should be beneficial to cardiovascular and overall health because
of their high content of polyunsaturated fats, fibre, vitamins and minerals and
low content of saturated fat
e. Soya
protein decreases post prandial triglycerides which is increasingly viewed as
important for reducing CHD risk
6.
PHYTIC ACID
Acts as an anti-oxidant and a chelating agent
thus reducing cancer incidence, minimizing diabetes and reducing inflammation
HEALTH RISKS
1.
ALLERGY
a. urticaria,
angioedema, true anaphylaxis
b. food
intolerance as evidenced by diarrhoea and vomiting
2.
A high consumption of Omega 6 polyunsaturated fatty
acids which are found in most types of vegetable oil including soya oil may
increase the likelihood that post menopausal women will develop breast cancer.
This is due to the phytoestrogen content.
Source: USDA
Nutrient Database
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