Textured Vegetable Proteins (TVP) - Germination, Fermentation

TEXTURED VEGETABLE PROTEINS (TVP)

Soyabeans are specially processed to resemble meat. They are textured, shaped, coloured and flavoured to look like meat. The TVP forms a cheaper substitute for fleshy foods. They blend well with meat and mince preparations and are cost effective. TVP is a boon for an average householder for it combines quality with economy.

Cutlets, kabab, stew, nugget curry, soya granule mince pie are some popular preparations made with TVP.

Germination

It is the process in which small new shoots come out of pulses or cereals under certain controlled conditions thereby improving their nutrient content.

The pulse to be germinated/ sprouted is cleaned, washed and soaked in an equal amount of water over night. In the morning it will be noticed that most of the water is absorbed and the grains are swollen in size and are softer in texture. The grains are now tied up in a wet muslin cloth and put in an airy place having sufficient amount of defused sunlight for another eight to ten hours. New shoots will appear. Some times the shoots grow up to 1 cm in size. The shoots may take longer to appear when the atmospheric temperature is low. They now have a new vitality and can be incorporated in different dishes.

The shoots that have recently sprouted are very rich in vitamin C that was totally lacking in the dry cereals and pulses. Niacin content increases by 60-100% in 48-72 hours, while thiamine content remains almost the same as in dry seed. Iron (which is generally found in bond form and not easily available) gets loosened and becomes easily available to the body.

Fermentation

It is a process in which the naturally present micro-organisms are allowed to bring about desirable physical and chemical changes by converting them into simpler and better forms having increased nutrient availability.

The conversion of milk to curd is brought about by adding a little 'starter' (curd) to warm milk. The slightly sour taste brought about by the microbial activity of lactobacilli, that converts the milk lactose into lactic acid.

Rice and dal are fermented to make idli, dosa and adais. Refined flour is fermented with yeast or curds to make bhaturas, naan and bread. Dhokla is made by fermenting channa dal.

As the fermentation proceeds the mixture becomes more porous, bubbly and sour. Fermentation should be controlled upto the desirable state. The production of carbon dioxide makes the mixture spongy and light. Fermented food is easy to digest and add variety in texture and flavour.

The fermentation brings about an increase in ascorbic acid content. Thiamine, riboflavin and niacin contents are doubled. There is increase in folic acid and methionine contents. Iron is released from its bond forms and is thus easily available.