Karl Weingartner>LPL Interviews N-Z>LPL Interviews K-Z, Segment 13


duration 10:09
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Mr. Weingartner gives nicknames for soybeans. Description of nutritional contents of soybeans, particularly oil & high quality protein. Gives protein content of soybeans & meat. Gives skin to bean ratio after removal of skin. Usually cook before eating. Hulls have high quality fiber that can be used in animal feed. Bean is also high in fiber. Start of some processes soybeans must be soaked, other processes do not need soaking in water. Discussion of concerns of food technologist in dealing with soybeans, including nutritional value of final product, improving functional properties of food, taste & texture. Lists & discusses of the processes of extracting soy milk. Much of processing could be done on a small scale in your kitchen, so families & small communities could process beans. Everything is used in soybean except skin in making soy milk.