Mumbai: In order to encourage soy food processing, Conference on the “Entrepreneurship Development in Soy Food Processing “ was held at Mumbai. This program was organised by the US Soybean Export Council (USSEC) jointly with the Association of Food Scientist and Technologists (AFST) and involving various stakeholders from the industry, government, academia, agri. Policy experts, US department of Agriculture (USDA), Food Safety and Standards Authority of India (FSSAI), Solvent Extractors Association of India (SEAI) and the financial institutions etc.
Mr. P Muthumaran, Director FSSAI for the Western and Southern Region was the chief guest on the occasion.
Speaking on the soy food business potential in India and the role soy can play in health and nutritional security of India, Dr. Ratan Sharma of the USSEC stated that Soybean is one of the very few plants those provide a high quality protein with minimum saturated fat. Soybean helps 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 fiber, vitamins, minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Protein in just 250 grams of soy bean is equivalent to protein in 3 liters of milk or 1 kg of mutton or 24 no’s of eggs. In addition to being a rich source of nutrients, soybean has a number of phytochemicals (isoflavones), which offer health benefits along with soy protein. Soy protein and isoflavones together contribute to a number of health benefits such as, cancer prevention, cholesterol reduction, keeping heart healthy, combating osteoporosis and menopause regulation. Being low in glycaemic index soy plays a very important role in maintaining the low sugar levels in diabetics.
Dr. Sharma further explained about the nutritional quality of the soy oil from USA. Besides the regular nutritious soy oil US has developed high oleic soy oil. High oleic soy oil is being very popular as industry preferred substitute for partially hydrogenated vegetable oils and are used in all manners of processed foods especially the snack foods for deep frying. High oleic soy oil is free from trans fats as well as lower in saturated fat and contains three times more of beneficial monounsaturated fatty acid compared to conventional soy oil.
As per Dr. sharma US Food and Drug Administration FDA approved Bunge North America’s petition for a qualified health claim linking soybean oil consumption to reduced risk of heart disease. Soybean oil is the US’ most commonly used ingredient and top dietary source of polyunsaturated fats. Soy oil is the second largest edible oil used in India. Soybean oil is considered heart-healthy oil as it’s cholesterol-free and low in saturated fatty acids – it contains 61 % poly-unsaturated fatty acids. Two fat components essential for health and wellbeing, linoleic and linolenic acids, are also found in the right proportions in soybean oil. It is also a good source of vitamin E. Like fish oils,