Soybean Case Study

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1.1 SOYBEAN:- The soybean or soya bean (Glycine max) is a species of legume native to East Asia, usually grown for its edible bean which has many valuable uses. The plant is known as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO). Fat-free (defatted) soybean meal is a important and inexpensive source of protein for animal feeds and several packed products; soy vegetable oil is one more product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredient in many meat and dairy equivalents. Soybeans produce considerably more protein per acre than most other uses of land. Traditional non fermented food uses of soybeans include soy milk and then from soy…show more content…
Soy curd residue (SCR) is a by-product from tofu or soy product industries. It is also known as soy pulp (Liu,1997). About 1.1 kg of fresh okara formed from every kilogram of soybean processed into soymilk or tofu (Hackler et al.,1963). About 0.7 million tons of okara is produced as by-product per year of production and most of it has been burned as waste (Khan, 2012). Drying of soybean curd residue has been tried to prevent the spoilage of SCR, which has high moisture content as well as to increase its utilization as a food ingredient. Powdered SCR has been used as a constituent for bread making; most off the SCR produced has been used as animal feed and agriculture fertilizer.It has been informed that SCR has high nutritional value including water soluble proteins, iso flavones and dietry fibre making it a potentially useful substrate for microbial fermentation (Khan, 2012). Most plant sources are lacking in one or more essential amino acids. Soybean is no exception and limiting in methionine (Eggum and Beams, 1983). It is also unique because of the presence of isoflavones. Isoflavones have an very limited distribution in nature, while soybean and soy foods can be consider as the major natural dietary sources of these commounds (Coward et al, 1993). Increasing evidence has showed that soybean might have cancer-protective…show more content…
In the past, SCR had limited uses because of drying cost, storage, and shipment. Recently, the utilization of by-products from the food industry has become widespread. As a nutritious food byproduct, SCR is no exception. Countries, such as Japan and America, pay more attention to reusing SCR. Firstly, the ingredients are directly extracted from wet or dry SCR. Some useful materials such as pectic polysaccharides, protein, and dietary fiber have been produced using SCR. Secondly, the useful components are extracted from SCR after processing or fermentation by microorganisms. Polysaccharides, β-fructofuranosidase, iturin A, ethanol, and methane are produced by SCR under different fermentation conditions. It is reported that some constituents extracted have anticancer functions and antioxidants. Within the food and drug processing industry, some processes use SCR to make biscuits, biodegradable edible paper, fibre beverages, lactic acid, and

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