After water, proteins are the most plentiful substance in our body. Usually meat, eggs and dairy is used to fulfil our protein dietary needs.
Today, a seminar cum workshop was held at Department of Food Science and Technology to introduce a rich, sustainable and economical source of protein i.e. Soy Protein and it's applications. Prof. Dr. Abid Hasnain, Chairman, Department of Food Science and Technology, University of Karachi opened the session. He welcomed students, faculty and the speakers Mr. R.S.N Janjua, Country Rep. American Soybean Association (ASA)/ World Initiative for Human Health (WiSHH)/ Pakistan and Mr.Marcus Hamilton, Consultant Soy proteins, ASA/WiSH.
Mr. Janjua introduced American Soybean Association (ASA) and World Initiative for Human Health (WiSHH) briefly. He told that soy has 38% protein which is more than cereals and seeds crops. Due to its nutritional, functional and industrial benefits soy is cultivation more than 50% among all seeds crops. Soy is being utilized in animal feed (poultry, dairy and aquaculture), food and oil production. Soy is nitrogen fixation crop. Production cost of Soy is much lesser than other protein sources. In food industry soy is being used for production of Soy isolate having approx. 90% protein, Concentrate (55% protein), TVP (textural vegetable protein), tofu (12% protein), Soy milk (4% protein) and oil.
Mr. Marcus Hamilton highlighted the nutritional, functional and economical facts of Soy protein. Soy protein has PDCAAS (Protein digestibility corrected amino acid score) value 1 just like milk and eggs and it's greater than beaf i.e. 0.92. Mr. Marcus gave comprehensive review of functional properties of Soy proteins important in meat applications. This miracle crop has blend taste that enables it to be incorporated in wide variety of processed meat products and also in chocolate nutritional drinks. Dry powders, dry textured particulates, dry textured fibrous pieces, hydrolyse powders (HVF) and vitamins and minerals fortified powders are available physical forms of Soy protein. These range of soy proteins products can be used with different technologies for economical and sustainable and nutritious proteins rich products production. Mr. Marcus practically demonstrated the extension of meat with Mr. Rehan Saleem, Product Development Manager, United King. At the end of workshop audience tasted the meat and shared their views about it.
The session ended with group photo and left some seeds of innovation in young minds.
Today, a seminar cum workshop was held at Department of Food Science and Technology to introduce a rich, sustainable and economical source of protein i.e. Soy Protein and it's applications. Prof. Dr. Abid Hasnain, Chairman, Department of Food Science and Technology, University of Karachi opened the session. He welcomed students, faculty and the speakers Mr. R.S.N Janjua, Country Rep. American Soybean Association (ASA)/ World Initiative for Human Health (WiSHH)/ Pakistan and Mr.Marcus Hamilton, Consultant Soy proteins, ASA/WiSH.
Mr. Janjua introduced American Soybean Association (ASA) and World Initiative for Human Health (WiSHH) briefly. He told that soy has 38% protein which is more than cereals and seeds crops. Due to its nutritional, functional and industrial benefits soy is cultivation more than 50% among all seeds crops. Soy is being utilized in animal feed (poultry, dairy and aquaculture), food and oil production. Soy is nitrogen fixation crop. Production cost of Soy is much lesser than other protein sources. In food industry soy is being used for production of Soy isolate having approx. 90% protein, Concentrate (55% protein), TVP (textural vegetable protein), tofu (12% protein), Soy milk (4% protein) and oil.
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| Mr. Marcus Hamliton discussing miracle crop |
The session ended with group photo and left some seeds of innovation in young minds.
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| Dr. Abdul Haq, Mr. R.S.N Janjua, Mr. Marcus Hamliton, Prof. Dr. Abid Hasnain, Prof. Dr. Tanveer Abbas with participants (From left to right) |
