Processing and Utilization of Soybean for Value Added Products

Abstract

Soybean is economically most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products. Soy, a versatile bean, is found in foods like soy milk, soy sauce, miso (soybean paste), tempeh (which is kind of like a soy cake), and tofu. Soy is also sometimes added to foods like breads, cereals, and meat products, and used as a meat substitute in vegetarian products such as soy burgers and soy hot dogs. Whole soy beans (edamame) and foods that contain whole soy are a good source of protein. Soy protein is used in the manufacturing of breads, cookies, crackers and other baked goods. Soy protein improves texture; holds moisture; creates cake richness; whitens bread; extends shelf-life; reduces breakage and crumbling; enhances nutrition; improves manufacturing, handling and machine ability; and improves mouth feel and overall quality as perceived by the consumer. Soy products have long recognized as sources of high-quality protein and healthful fat. The processing and utilization of soybean for value added products were reviewed.