Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Reyes Padilla, Jessica Estefanía

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    Composición nutricional y compuestos con actividad biológica de la soja
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Reyes Padilla, Jessica Estefanía; Vilcacundo Chamorro, Rubén Darío
    Currently, the food industry focuses on raw materials that contain a high nutritional and biological value, since they can promote health; soybeans has these characteristics and is considered a superfood worldwide. The research aimed at compiling information that allowed us to evaluate the nutritional composition and to know the biological activities that bioactive compounds fulfill. The results show that soybeans have 40.50 percent protein, a higher value than the one found in chickpeas and quinoa; its high protein quality is due to the presence of all the essential amino acids. Regarding the lipid content, this grain has 18.98 percent, it is rich in polyunsaturated fatty acids such as linoleic and linolenic acids, important for cardiovascular health. It contains a low amount of carbohydrates, including raffinose and stachyose. In relation to vitamins and minerals (folates, vitamin B1, vitamin B2, vitamin K, phosphorus, magnesium, zinc and iron) they help cover more than 50 percent of the recommended daily intake (RDI). On the other hand, isoflavones, peptides and phytosterols from soybeans have been shown to be responsible for some biological activities such as estrogenic, antimicrobial, antihypertensive, anticarcinogenic, antithrombotic, antiinflammatory and antioxidant. Based on the results, it is concluded that soybeans exceed grains commonly consumed in Latin America in terms of protein, lipids, vitamins and minerals; in the same way, it presents biological activity with possible benefits for the consumer, preventing the development of chronic non-communicable diseases.