Hostname: page-component-55f67697df-bzg56 Total loading time: 0 Render date: 2025-05-10T23:41:54.503Z Has data issue: false hasContentIssue false
  • English
  • Français

An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders

Published online by Cambridge University Press:  09 March 2007

N. T. Davies  and
Hilary Reid
N. T. Davies
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB
Hilary Reid
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB2 9SB
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. A study has been made of the zinc, copper, iron, manganese, protein (nitrogen x 625) and phytic acid contents of nineteen soya-bean-based textured-vegetable-protein (TVP) meat-extenders and meat-substitutes and of three ‘ready-prepared’ canned meals containing TVP.

2. Phytate analysis was performed using a newly-developed method based on Holt's (1955)procedure. This method enabled the phytate content of milligram quantities of TVP to be estimated, with an SD for six replicates of 3%.

3. The Fe, Cu and Mn contents (mg/kg) of the meat-extenders or meat-substitutes varied, wzith values of 59.4–144, 14.1–19.7 and 19.5–29.1 respectively. The protein content of these products was approximately 500 g/kg.

4. The phytate content of the meat-extenders and meat-substitutes ranged from 11.0to 20.2 g/kg and the Zn content from 35.0 to 49.4 mg Zn/kg. The calculated molar ratio, phytate:Zn varied from 25 to 42.

5. The trace element, phytate and protein contents of the ‘ready-prepared’ canned meals were 30–50 %: lower than the meat-extenders and meat-substitutes.

6. Cooking the ‘ready-prepared’ meals as specified by the manufacturers was without effect on the trace element or phytate content.

7. When TVP was fed to rats as the only protein source, they had significantly lower growth rates and plasma Zn concentrations than rats given an egg-albumen-based diet of similar Zn content (14.5mg Zn/kg). Supplementation of the TVP diet with Zn (100 mg Zn/kg) significantly increased growth rate and plasma Zn concentration whereas Zn supplementation of the albumen diet was without effect.

8. The possible implications of consumption of TVP products in relation to Zn status of the human population is discussed.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 3 , May 1979 , pp. 579 - 589
Copyright
Copyright © The Nutrition Society 1979

References

Davies, N. T. (1977). Proc. Symp. Child Nutrition and its Relation to Mental and Physical Development, p. 21. London: Kellogg Co. of Great Britain.Google Scholar
Davies, N. T. & Nightingale, R. (1975). Br. J. Nutr. 34, 243.CrossRefGoogle Scholar
Davies, N. T. & Olpin, S. E. (1978). Br. J. Nutr. 41, 591.CrossRefGoogle Scholar
De Boland, A. R., Garner, G. B. & O'Dell, B. L. (1975). J. agric. Fd Chem. 23, 1186.CrossRefGoogle Scholar
Earley, E. B. & De Turk, E. E. (1944). J. Am. Soc. Agron. 36, 803.CrossRefGoogle Scholar
Edmunds, L. (1975). Daily Telegraph, 5 12 1975.Google Scholar
Hambidge, K. M., Hambidge, C., Jacobs, M. & Baum, J. O. (1972). Pediat. Res. 6, 868.CrossRefGoogle Scholar
Hambidge, K. M., Walravens, P. A., Brown, R. M., Webster, J., White, S., Anthony, M. & Roth, M. L. (1976). Am. J. clin. Nutr. 29, 734.Google Scholar
Holt, R. (1955). J. Sci. Fd Agric. 6, 136.CrossRefGoogle Scholar
Jaulmes, P. & Hamelle, G. (1971). Annls. Nutr. Alim. 25, B133.Google Scholar
Kawamura, S. (1967). Tech. Bull. Facult. Agric. Kagawa Univ. 18, 117.Google Scholar
Likuski, H. J. A. & Forbes, R. M. (1964). J. Nutr. 84, 145.CrossRefGoogle Scholar
McCance, R. A. & Widdowson, E. M. (1935). Biochem. J. 29, 2694.Google Scholar
McCance, R. A. & Widdowson, E. M. (1960). Spec. Rep. Ser. med. Res. Coun., no. 297.Google Scholar
Oberleas, D. (1971). Meth. Biochem. Anal. 20, 87.Google Scholar
Oberleas, D. (1973). Toxicants Occurring Naturally in Foods, p. 363. Washington, DC: National Academy of Sciences.Google Scholar
Oberleas, D. (1975). Proc. Western Hemisphere Nutr. Congr. IV, p. 156.Google Scholar
Oberleas, D., Muhrer, M. E. & O'Dell, B. L. (1966 a). In Zinc Metabolism, p. 225 [Prasad, A. S., editor]. Springfield, III.: Charles C. Thomas.Google Scholar
Oberleas, D., Muhrer, M. E. & O'Dell, B. L. (1966 b). J. Nutr. 90, 56.CrossRefGoogle Scholar
O'Dell, B. L. & Savage, J. E. (1960). Proc. Soc. exp. Biol. Med. 103, 304.CrossRefGoogle Scholar
Rackis, J. J. (1974). J. Am. Oil Chem. Soc. 51, 161A.Google Scholar
Ranhotra, G. S., Loewe, R. J. & Puyat, L. V. (1974). J. Fd Sci. 39, 1023.CrossRefGoogle Scholar
Reinhold, J. G., Nasr, K., Lahimgarzadeh, A. & Hedayati, H. (1973). Lancet i, 283.CrossRefGoogle Scholar
Schroeder, H. A. (1971). Am. J. clin. Nutr. 24, 562.CrossRefGoogle Scholar
Schwarz, In (1974). In Trace Element Metabolism in Animals, p. 353 [Hoekstra, w. G., Suttie, J. W., Ganther, H. E. and Mertz, W., editors]. Baltimore, Maryland: University Park Press.Google Scholar
Sumner, J. B. (1944). Science, N. Y. 100, 413.Google Scholar
WHO (1973). Wld Hlth Org. Tech. Rep. Ser., no. 532, p. 13.Google Scholar
Williams, R. B. & Mills, C. F. (1970). Br. J. Nutr. 24, 989.CrossRefGoogle Scholar
Wolf, W. J. & Cowan, J. C. (1971). Soyabeans as a Food Source. London: Butterworth.Google Scholar
Young, L. (1936). Biochem. J. 30, 252.Google Scholar