Introduction

Soybean (Glycine max (L.) Merrill) is one of the most economical and valuable agricultural commodities in the legume group because of its unique chemical composition. Among the plant-based foods, soybean is fairly unique because the protein in soybean products is considered one of the most complete proteins. Acceptable in almost all diets, soybean products contain virtually no cholesterol and are lactose-free and relatively low in saturated fat. Easily digested by humans, these proteins may provide a number of health benefits, reduce the costs of food production and impart functional benefits to numerous food products. The increasing acceptance of soybean protein is due to its versatility and functionality in food applications. Soybean's high protein content makes it a valuable component in formulated foods.

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