| Crop | Soybean |
|---|---|
| Start Date | 2012 |
| End Date | 2014 |
| Principal Investigator | Arntfield, Susan , University of Manitoba |
| MPSG Financial Support | $32,000 |
| Total Project Funding | $32,000 |
| Report | Pulse Beat Article |
Research Objectives
- Use high oil press cake from Manitoba-grown soybeans to develop formulations and procedures for the production of soy/corn tortillas and soy/wheat or soy/corn pizza doughs.
- Utilization of bean flours in place of the soybean press cake will also be considered.
- Based on the composition of the flours, generate nutritional profiles for the end products using Genesis software.
- Evaluate quality characteristics of the products, in particular texture.
- Determine the insulin response for these products (and other legume based products from our Mexican collaborator) using a two hour fasting insulin response protocol.
Project Description
Soybean production has increased significantly in Manitoba in the last few years. In previous work we have demonstrated that the press cake that remains following oil extraction can be used in the preparation of dairy products (MPSG funded project for 2011). It would appear that this material has potential for use in other products as well. In this study the nutritional fortification of both tortillas (corn based) and pizza crust with soybean press cake (and possibly black bean flour) will be investigated. Previous work in Dr. Saldívar’s lab has shown that fortification of tortilla based diets with soybean improves the growth rate in rats as well as parameters such as number of newborn, litter weight and newborn survival rate for the second generation of rats. Other health promoting aspects of soy press cake have also been examined but little work has been done on incorporation of press cake into “ready-to-eat” food products and evaluation of their affect on blood glucose / insulin levels. In this work we plan to examine how different levels of incorporation of soybean press cake into tortillas and pizza doughs affect the texture and overall acceptability of these products. In addition we want to determine the impact of these materials on insulin response in comparison to non-supplemented materials. This information will not only provide new opportunities for utilization of soybean byproducts but should also provide a good alternative for individuals concerned with high blood glucose levels and their prevention and / or management of Type II diabetes.