Soybean Recipes: Increase Your Protein Content and Quality

Dr. John Hal Johnson, a food scientist at Brigham Young University, experiments with different soybean recipes to increase both the protein content and protein quality.

| March/April 1978

These soybean recipes increase the protein content of food, making meals nutritious and delicious.

Soybean Enriched Recipes

Soy Waffles Recipe
Corn Soy Squares Recipe
Salted Soybean Snack Recipe
Soy-Enriched Meatloaf Recipe
Soy Pudding Recipe
Soy Dip Recipe
Rice-Soybean Casserole Recipe
Cake Mix With Soy Substitute Recipe
Soy-Enriched Bread Recipe

Soybean Recipes: Increase Your Protein Content and Quality

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 soybean recipes, 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 benefits 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."

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