The Claim
In vitro digestion using the INFOGEST model demonstrates that protein digestibility increases from 52.1–62.7% in cooked soybeans to 84.1–90.6% in soymilk and 94.9–98.4% in tofu, indicating that food processing significantly enhances the breakdown of soy protein into absorbable amino acids under controlled laboratory conditions.
What the research says
Roughly balanced
Support and challenge are close. The picture may shift as more studies come in.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When soybeans are processed into soymilk and tofu, the amount of protein that can be broken down into amino acids during simulated digestion increases significantly compared to cooked soybeans.
See the scientific wording
In vitro digestion using the INFOGEST model shows that protein digestibility increases from 52.1–62.7% in cooked soybeans to 84.1–90.6% in soymilk and 94.9–98.4% in tofu, indicating that food processing significantly enhances the breakdown of soy protein into absorbable amino acids under controlled laboratory conditions.
When soybeans are processed into soymilk or tofu, the heat and mechanical treatment break apart the protein clumps and remove substances that block digestion. This lets digestive enzymes reach and cut the proteins into smaller pieces more easily, so more amino acids are released.
What the research says
1 studyWhen soybeans are turned into soymilk or tofu, their proteins break down much more easily in a test tube that mimics human digestion — much more than when you just cook the beans. The study proves this by measuring exactly how much protein gets broken down in each form.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.