Evaluation of a low-resource soy protein production method and its products

Evaluation of a low-resource soy protein production method and its products

IntroductionOne key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutri...

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Bibliographic Details
Main Authors: Ece Gulkirpik, Annette Donnelly, Kephas Nowakunda, Keshun Liu, Juan E. Andrade Laborde
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-04-01
Series:Frontiers in Nutrition
Subjects:
soy protein concentrate
soy cake
malnutrition
green processing
sustainability
lipid oxidation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1067621/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1067621/full

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