Prof. Evy Damayanthi: The Quality of Local Soybeans Can Compete with Imported Soybeans

The quality of local soybeans should not be underestimated. In addition to its quality that is equal to imported soybeans, its nutritional content is no less extraordinary. Prof. Evy Damayanthi, Professor of Nutrition Science of IPB University explained that the quality of local soybean varieties is no less competitive with imported soybeans. In Indonesia, as much as 50 percent of Indonesia's soybean consumption is mostly produced into processed tempeh and tofu. Processed fermented soybeans such as tempeh actually increase the biological availability of nutrients and cause tempeh to contain vitamin B12. Vitamin B12 is usually not found in other vegetables and is only found in meat.

She conveyed this in the Propaktani Webinar "A Model for Applying Smart Farming in South Sulawesi to Stimulate the Desire and Spirit of Young Farmers and Boost Local Soybean Production as Import Substitution" held by the Directorate General of Food Crops, Ministry of Agriculture, RI, (30/06). Compared to other nuts, she continued, local soybeans have an advantage, namely the content of fatty acids that are good for health. Other nutritional content can also be useful for preventing anemia, reducing hypertension and increasing immunity.

"The nutritional content of processed soybean products tends to remain good. The nutritional content depends on the type of processing because the way of processing and the nature of the food will affect the nutritional content,” she explained. According to her, the bioactive components of isoflavones in soybeans also have the strongest physiological activity as antioxidants. The isoflavone content of local soybeans Devon I and Argomulyo is higher than that of imported soybeans. These antioxidants are very good for warding off chronic diseases. Based on the results of laboratory tests, the antioxidant capacity of local and imported soybean tempeh is also not different.

"The health benefits of soybeans from various epidemiological and experimental studies reveal that soybeans are good for coronary heart disease, obesity, diabetes, cancer, and other chronic diseases," she said. She explained, according to a prospective observational study, as much as six grams of soy protein can reduce total cholesterol and low-density lipoprotein (LDL), ischemic and cerebrovascular.

According to a meta-analysis study, 47 grams of protein per day can reduce lipid or cholesterol profiles by 9.3 percent. This happens because the content of isoflavones can improve circulation through enlargement of blood vessels. The level of consumption of soy protein 25 grams per day will provide isoflavone intake of 37-62 milligrams.

"If isoflavones are consumed at least 35 milligrams per day or the equivalent of three pieces of medium-sized tempeh, it will have a real role in lowering blood lipid levels with various kinds of dishes or products," she added. According to her, soy also contains properties similar to estrogen in a phytoestrogen diet. Soy consumption is also closely related to microbiota interactions in digestion. Consumption of soy can have a good effect on the health of the digestive tract. Processed soybeans can increase good bacteria and suppress bad bacteria in the digestive tract.

In addition to the health benefits, soybeans also have benefits for skin beauty. The effectiveness of soybean oil has been proven as an anti-aging agent. The use of soybean oil in skin care shows skin changes that are getting better. (MW/Zul) IAAS/SYA

Published Date : 01-Jul-2022

Resource Person : Prof Evy Damayanthi

Keyword : Professor of IPB University, soybean