Dr. John Hal Johnson's Soybean Delights

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There's no disputing the fact that the soybean has a lot going for it! [1] It contains 35 to 40 percent protein (as opposed to only 20 percent in hamburger), [2] it's an extremely inexpensive and plentiful source of protein and other nutrients, and [3] it can form the basis for a seemingly limitless variety of delicious dishes, ranging from soup-through appetizers, salads, and desserts-to nuts (have you ever tasted roasted soybeans?).

Dr. John Hal Johnson, a food scientist at Brigham Young University in Provo, Utah, has been aware of these soybean secrets for a long time. And he's spent the last nine years researching new uses for the Asian legume. During that time he's come up with recipes for such foods as a sandwich spread, a creamy dip, a crunchy granola, a kind of cheese, and a brownie-like dessert ... all composed chiefly of soybeans.

Unless you're already a soybean aficionado, Dr. Johnson says, the taste of these dishes may surprise you. (They're darned good!) The professor's official tasters-his own children, other youngsters in the neighborhood, and students in his classes—all agree.

And the fact that soybeans are so nourishing just enhances their value. "They have a much higher protein content than other beans," explains the Utah food expert. "They're also 20 percent oil, and that oil can be used for cooking and to make salad dressing and margarine. Furthermore—after the oil has been pressed from the beans-the meal which remains can be ground into a flour which is 50 percent protein."

One tablespoon of that defatted flour, Dr. Johnson adds—when combined with "four tablespoons of corn flour-will increase the protein content of the corn product by 150 percent. The protein quality of the mixture will also be better than that of the corn flour alone. And if one-half cup of the soy flour is added to the wheat dough in a loaf of bread, the baked loaf's protein content can be increased by 50 percent.

The cost of soybean protein is another point in the beans' favor. For example, a whole pound of pure soy protein (two pounds of 50% protein flour) costs only 50 cents ... whereas a pound of pure hamburger protein (the meat costs about 70 cents a pound and contains only 20% protein) runs $3.50.

Other sources of high-quality protein, such as milk and eggs, are also relatively expensive when compared to the beans. In fact, even pinto and navy beans cost more and provide less protein than do soybeans.

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