Data/hora: 23/06/2024 03:52:33

Biblioteca(s): | Embrapa Soja.
Data corrente: | 28/04/2000
Data da última atualização: | 15/10/2004
Autoria: | MANDARINO, J. M. G.; CARRAO-PANIZZI, M.C.; BORDINGNON, J. R.
Título: | Soybean promotion for human consumption in Brazil.
Ano de publicação: | 1999
Fonte/Imprenta: | In: WORLD SOYBEAN RESEARCH CONFERENCE, 6., 1999, Chicago. Proceedings: invited and contributed papers and posters. Chicago: University of Illinois / Soybean Research & Development Council, 1999.
Páginas: | p.701.
Idioma: | Inglês
Conteúdo: | Soybean is an important alternative for human nutrition. It is an excellent source of protein, energy, and iron and is also very healthy, since it is rich in poli-unsaturated fatty acids and in compounds that can prevent chronical diseases such as cancer and heart diseases. Nutritional status of the low income people in Brazil is known as considerably problematic. Soybean consuption should be promoted, not just because of nutritional advantages and health benefits of it, but also for the availability of this affordable source of good quality protein, since Brazil is the second world producer. In the growing season, 1997/1998 the soybean production reached 31 million tons. However, the direct use for human consumption represents less than 1% of the production. This limited acceptability of soybean by consumers has been attributed mainly to its flavor and to the lack of familiarity with proper methods to effectively prepare soybean, because it is an exotic legume to Occidentals. Educational programs promoting the habit of soybean consumption, pointing out the nutritive and health advantages, and the adequate soybean cooking techniques, should be encouraged. Since 1987, Embrapa is carrying out a program that includes teaching people about proper utilization and nutritional qualities of soybean. To make soybean more suitable for the Brazilian taste, soybean grains and products were added to traditional recipes as ingredients. Since lipoxygenase enzymes are responsible for the "green" and "beany flavor" observed in soybean products, all recipes developed in this program are based on lipoxygenase inactivation by using heat treatment - boiling the dried grains for five min. and rinsing in cold water. This simple process has made possible the inclusion of soybean in many of our traditional dishes. In general, three free short courses of soybean cookery are given per month, and about 30 persons are trained on adequate soybean preparation for direct consupmtion. The courses are directed to nutritionists, school cooks, community leaders, nurseries, and the county social service employees. Leaders of social programs are stimulated to attend to Embrapa courses, since they will be able to spread out to other communities what they have leanerd. Other promotional events are also considered such as anendance to exibitions, country fairs, and cocktail parties. The program is also effective in utilizing the midia resources such as interviews on TV, newspapers, radios, and magazines. Especially in the Southern Brazil, there are several social country programs which distribute soybean milk free of charge to the low-income population and to the students during the public schooi lunch. Embrapa also offers training courses to the employees of different Brazilian counties, in the operation of 'mechanical cow', an equipament that produces soybean milk. Small bakeries are normally settled down with the soybean milk plants to utilize the residue from soybean milk extaction (okara) in the production of breads, biscuits, and cookies, which are sold at low price or distributed among low-income people or students of public schools. Through this Embrapa program, the direct soybean for human consumption has been increasing every year in Brazil.
Palavras-Chave: | Brasil; Soybean.
Thesagro: | Nutrição Humana; Soja.
Thesaurus Nal: | Brazil; human nutrition.
Categoria do assunto: | --
Registro original: | Embrapa Soja (CNPSO)
Exemplares: | CNPSO - (17460-1) - UPC - PL - -- - 633.34072 - W927p -  - DIS