Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

Resumen

The vegetable proteins represent a source of low-cost nutrients, but, unfortunately, not all of them fulfill highly digestible essential amino acids required for proper nutrition. This is why, in this study, a protein extracted from a mixture of soybean meal and maize germ was developed. The combination of soybean proteins with maize germ proteins represents an attractive alternative for elaborating nutritionally complete food products that contribute to the right physical and mental development of consumers.