Make cake from soybean cake to make it more nutritious

Technically processed soybean residues can replace 10-17% of wheat flour in bread, cookie and cracker production. At the same time, make cakes rich in fiber, an essential nutritional ingredient for the body .

The topic "Research on technology for processing soybean residues to create a diet rich in fiber" by Dr. Lai Mai Huong (Ho Chi Minh City University of Technology) as the project leader.

Soybean meal has a high fiber content, including soluble fiber and insoluble fiber. Insoluble fiber has an anti-constipation effect, prevents colon cancer, colon cancer, reduces the risk of hemorrhoids, prevents obesity and diabetes.

Soluble fiber is capable of dissolving in water into colloidal solution. When passing through the intestine, it forms a freeze that slows down the absorption of some harmful substances such as cholesterol into the blood. In addition, soybean residues also contain isoflavones capable of preventing many types of cancer and cardiovascular disease. According to the World Health Organization (WHO), the amount of fiber used per person per day should ensure 27-40g of total fiber, 16-27g of insoluble fiber

Dr. Lai Mai Huong is reporting the study before the Acceptance Council (Photo: M. Loan)

However, in fact soybean residues are difficult to grind and have a rough, discrete structure . so it cannot be used in food processing. Therefore, researchers in the above topic used microbiological methods to treat soybean residues.

The researchers used two enzymes (yeast) called Pectinase and Cellulase with the appropriate ratio to hydrolyze soybean residues. As a result, the treated soybean meal becomes smooth and changes the amount of fiber compounds in soybean residues in the most beneficial way.

The method of treating soybean residues with enzymes is also highly economical. For every kg of legumes, only a small amount of enzyme costs about 3,500 VND to process. Economic efficiency is still feasible if fresh pulp is used to grind.

Research shows that for bakery products, soybean residues can replace 15-17% of flour, while for two biscuits, soybean residues can replace 10-15%. Wheat flour.

It is known that many Vietnamese production facilities today offer tons of soybean residues but only used for animal feed.

Bread added fiber from soybean residue (Photo: M. Loan)

The topic is evaluated to be applicable in practice. Most of the members of the council agreed with the presentation of Dr. Lai Mai Huong, However, there were also some members of the council wondering, whether to find the address to apply this topic in reality.