Conclusions

Soybean has great potential as an exceptionally nutritive and very rich protein food. Soybeans are versatile and can be used in a number of different ways. The most common use of the soybean is as food for humans. The soybean has various functional properties such as good foaming capacity, high moisture-holding capacity and emulsifying capacity and can, therefore, be used in diverse processes for various food preparations. Soybean can be processed in a variety of ways. Common soybean products include green pods, dried seeds, soy flour, soy milk, soybean oil, soy protein and soy lecithin. These are further processed for the preparation of various products such as vegetables, salads, soups, miso, natto, tempeh, shoyu, kinako, tofu and various baked goods. Soybean products are the main ingredients in many meat and dairy substitutes. Different processing methods such as boiling, blanching, roasting, frying, germination and fermentation increase the nutritive value of soybean either directly or by decreasing anti-nutritional factors. Soybean also has medicinal, feed and fodder and industrial uses. Soybeans contain the isoflavones genistein and daidzein, which are sources of phytoestrogens in the human diet and useful in the maintenance of good health.

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