**2.8 Textured soya**

Textured or textures vegetable protein (TVP), also known as textured soya protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat, and contains no fat. (Riaz, 2006)

TVP is made from a mixture of proteins extracted primarily from soybeans, but also cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. (Foote, 1996)

TVP can be made from soy flour or concentrate, containing 50% and 70% soy protein respectively, and is relatively flavorless. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous spongy matrix that is similar in texture to meat. In its dehydrated form TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similarly to ground meat. (Hoogenkamp & Wallingford, Oxon, 2005; Endres, 2001)
