Nutritional role of soya protein for humans

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Abstract
This paper reviews the role played by soya protein in human nutrition on the basis of protein quality, energy and protein densities, and availability of trace minerals. The importance of supplementation with methionine was analyzed and it was concluded that there is little nutritional or public health justification for such supplementation when the intake of protein is adequate. The use of refatted soy products has good potential to increase the dietary concentrations of protein and energy, which may be particularly important for children in developing countries and for the elderly or other persons with limited dietary intakes and digestive capacity. Investigations based on chemical balance and on the use of stable isotopes indicate that the iron from soybean is well absorbed by humans, as are inorganic iron and zinc in the presence of soy protein. Soybeans and properly processed soy products have a good protein quality, and when fed in adequate amounts, they can satisfy the total nitrogen and essential amino acid needs of children and adults. Further research related to soy products should be directed mainly toward establishing their overall nutritional value as part of mixed diets or food systems, and not just assess their protein quality. Assessing the protein quality of soy products may be required when major processing modifications are made in the manufacture of soy products for human consumption.