Direct consumption of the soybean

Abstract

Efforts in some Latin American countries directed toward the use of soybeans as a primary source of proteins for human nutrition have especially focused attention on simple home-level procedures such as the soaking and cooking of soybeans and the lime-cooking of corn-soybean mixtures. Data obtained with these two procedures indicate there is great potential in using soybeans directly in human feeding. Soaking soybeans in 0.25% NaHCO₃ for 8 hr and cooking for 20 min decreases trypsin inhibitor activity more than 80%, and 40 min of cooking gives chewiness indexes similar to those of common beans with acceptable texture (10–20). The protein efficiency ratio (PER) of a mixture that was 50% soybeans and 50% common beans was 60% higher than that of common beans alone. Considering acceptability and functional characteristics of “masa” (dough) and “tortilla,” an optimum soybean level within the lime-cooking procedure was found to be 16%. Green pods of soybean varieties adapted to the tropics, at 65 to 85 days of maturation, have the same nutrient content (dry basis) as mature soybeans, with a good quality protein and a good content of B complex vitamins.