Milford chronicle., 1934-09-21
new FOODS And
new METHODS
The Soy Bean Furnishes
Certain Vitamins And
Minerals Valuable In
Human Nutrition.

lege Farm on September IL, there
we're two with special appeal to tht
farm woman, says Miss Pearl Mac.
Donald, Extension Service, Univer-
sity of Delaware. One showed a new
and much more accurate method oi
making jelly and the other demon
strated new uses of soy beans and
soy bean products.
First, let us consider the Jelly
making. In making jelly, the amount
of sugar used is governed by the
amount of pectin (the jelly making
substance in fruitsl present in the
juice. There has never been a very
accurate method of determining the
amount of pectin in any given juice
George Baker, of the Chemistry Re-
search Department of the Univer-
sity, has worked out a very simple
method of determining the amount
of pectin in any given fruit juice
a method which any home maker
can easily use. By this method, the
amount of pectin is determined
through the use of tube known as
a pipette which measures the Wis
costly of the juice. The term Wis
costly means the slOwness with
which the juice drips through the
pipette. The greater the amount of
pectin in the juice. the more slow
ly it moves through the pipette. BY
dividing the number of seconds for
the juice to pass through the pipette
by the number of seconds required
for water to drip through. you get
the relative viscosity of the fruit
juice and water. This may be spOk-
en- of as an index number. A table
has been worked out giving the
amount of sugar to be added for a
given number of pounds of juice ae-
cording to the index numbers, and
the weight to which the mixture
must be boiled to make jelly. This
method eliminates tough or sticky
or overlooked or undercooked .jel-
lies-a great boon to the home maxi
er.
Second. let us consider the soy
bean. For generations, the soy bean
has been a staple article in the diet
of the Chinese: They make from the
soy bean, a kind of milk and cheese,
a soya sauce and use it in many
different ways.
What about the food value of soy
beans and why are they used as
human food so much in the Orient?
It is found by analysis that soy
beans are very high in protein (the
muscle building and repair mater
ial in foods). They are very rich /
in fat. Unlike other beans( and GER /
-eals), however, they contain very
little starch. The soy bean. also, |
furnishes certain vitamins and min
erals valuable in human nutrition.
The fact that soy beans are so
high in protein is one reason for
their great use in China. The Chi
nese use very little meat compared
with other nations. Soy beans con-
tain twice as much protein as meat
and cost very much less. Further
more, it is important to know that
the soy bean protein, unlike the pro-
tein in other vegetables. is a COM
plete protein, that is, it will COM
pletely meet the protein needs of
the body just as the prOteins in
those needs. This is the reason why
you can be as well nOurished when
you eat soy beans as when you rat
meat. 4,
The question arises of how we, in ,
our country, can use soy beans. And
what, if any, are the advantages of Z
their use? There are several advan- I
tages. suggests Miss Macdonald.
Since soy beans contain twice as G
much protein as meat and since
that protein is a complete one. soy c
beans can fully take the place of !
meat in the diet. Furthermore, the i
cost is very much less than when n
meat is used. In this year, when the
price of meat is so much more than n
{ has been and may be even higher \
before the year is out, this is +
point worth considering.
In what ways can they be used? n
IAN they be baked like New Eng
and baked beans? +
There are a great many varieties. n
rhe dark varieties such as are N
,rown here in Delaware have to be
,aked a long time and even then Z
nay not become tender enough to O.
at. Also, they are strong in flavor. II
Iowever. there are the light varie- N
les which are better for table use.
'wo such varieties that are we'll "
nown are the Hahto and Easycook. Ill
'hese have all the advantages of the
ark varieties for the farmer for ~
ge crop, green manure, stock feed, %
tc.). In addition. they are excel II
ent for table dse. Our suggestion is .,
hat the farmers of Delaware begin NJ
D grow some of these, light yarie- ~,
les. There are great commercial
for soy bean products.
1hy should not Delaware be in on
be ground floor?
Again, there is a soy bean -four
ow on the market. A method has NJ
cen worked out and machinery per- HI
.cted to take out the beany taste. Ii
Ince soy bean -four does not. like ad
heat fiflour, contain gluten (the b.
distance that makes the light. sp
Durous loaf of bread possible). it =
ust be used with wheat flour. An
,cellent bread may be made, using ca
} to 80 per cent of soy bean -four
ith regular wheat -four. SO
At the Farmers Day exhibit. ri
.ead. rolls, coffee cake and cookies m
ere made from a mixture of soy fiC
AN and wheat -four. ha
Bread and rolls made from such fu
mixture have a delicious nutty di
,yor. a rich creamy color and give pT
e feeling of a very satisfied appe- WI
e. Furthermore, soy bean pro-