![Physiologically functional substances in
soybeans [7]
Components Physiological functions
Soybean
Proteins
Reduction of serum cholesterol, prevention of cardiovascular diseases,
reduction of body fat and promotion of serum insulin
Peptide from
proteins
Antioxidant activities, inhibition of angiotensin-converting enzymes and
promoting action of phagocytosis
Isoflavones Anti-carcinogenetic activities, prevention of cardiovascular diseases,
prevention of osteoporosis, antioxidant activities and alleviation of
menopausal symptoms
Saponins Anti-carcinogenic activities, hypo-cholesterolemic effects, inhibition of
platelet aggregation, HIV preventing effects and antioxidant activities
Phytosterol Anti-carcinogenic activities Phytic acid Anti-carcinogenic activities
Lectin
(Hemagglutinin
)
Activation of lymphocytes (T cell) and aggregating action of tumor cells
Nicotianamine Inhibitor of angiotensin-converting enzyme Protease inhibitors Anti-](https://image.slidesharecdn.com/soyabeanppt-201205035834/85/Soyabean-ppt-12-320.jpg)
Soyabean ppt
- 1. Soya bean Submitted by Rokalla Preethi L-2019-A-77-M Punjab agricultural university
- 2. INTRODUCTION Soybean, (Glycine max), also called Soja bean or Soya bean, Annual legume Peafamily (Fabaceae), edible seed. Soybean is the world’s most important legume, which contributes to 25 % of the global edible oil, about two- thirds of the world’s protein
- 3. first domesticated in central China as early as 7000 BC. Around 1921, China produced about 80 % of the world’s soybean. Soybeans were introduced into the United States in 1804 and became particularly important in the South and Midwest in the mid-20th century. China, Japan, Korea, Philippines, and Indonesia, for centuries, soybean has earned epithets like ‘‘Cow of the field’’ or ‘‘Gold from soil’’
- 4. United States of America is stood first with 1195.18 lakh tonnes in 2017-18 followed by Brazil (1145.99 lakh tonnes), Argentina (549.71 lakh tonnes), China (131.52 lakh tonnes) and India (109.81 lakh tonnes). USA, Brazil, and Argentina are the ‘‘Big-3’’ producers of the world.
- 5. INDIAN SCENARIO Soya bean has become an important oilseed crop in India in a very short period with 113.98 lakh ha area under its cultivation and production is estimated at 135.05 lakh tonnes during kharif 2019-20. The major soya bean growing states are Madhya Pradesh, Maharashtra, Rajasthan, Karnataka, and Telangana. At present, India ranks fifth in the area and production in the world The contribution of India in the world soybean area is 10 %, but the contribution to total world soybean grain
- 6. CONSTRAINTS TO SOYBEAN PRODUCTION Poor adoption of improved production technology and Inadequate technological information. Poor utilization in food chain owing to characteristics beany flavor hard-to cook characteristics of soybean. Psychological stigmas and conventional food habits. Lack of awareness about health & nutritional benefits Presence of anti-nutritional factors in soybean. Limited entrepreneurship for processing.
- 7. SOYBEAN - NUTRITION SECURITY The unique chemical composition of number of nutraceutical compounds such as isoflavones, tocopherol, and lecithin besides 20 % oil and 40 % protein, has made it one of the most valuable agronomic crops in the world. Health benefits Cheaper source of high-quality protein. Potential to eliminate protein deficiency The foreign exchange earned from export of soy meal is encouraging draining out of high quality protein from the country which poor sector of society needs at an
- 8. Owing to its amino acids composition, the protein of soybean is called a complete protein. The U.S.FDA approved a health claim that soy protein positively impacts cardiovascular health in humans. Chinese infants using soybean milk in place of cow’s milk are practically free from rickets. The high-quality soybean protein should be included in daily diet of Indian masses to mitigate the widespread energy- protein malnutrition. The Government of India as well as private sector should take aggressive approach to increase the food use of soybean in the country.
- 9. MORPHOLOGYAND COMPOSITION The soybean seed is composed of two parts: seed coat (hull) and embryo. Embryo accounts for 90 % of the seed weight and comprises two cotyledons and embryonic axis. Radicle, hypocotyl, and epicotyl form the embryonic axis. From a commercial perspective, the cotyledons are the most important parts of the seed because they are a storehouse of protein and oil Soy protein and oil are packed into
- 10. NUTRITIONAL COMPOSITION Soybean seed has 37-39% crude protein and 18-20% fat content. It is used in nutrition of human and animals. According to FAO, Soy proteins have all essential amino acids except for methionine and tryptophan. Additionally they are linoleic and linolenic acid sources. It has beneficial fatty acids, advised to people who have diabetics, coronary heart disease and arteriosclerosis.
- 11. NUTRITIONAL COMPOSITION OF SOYBEAN (IN 100 G) Protein-36.5 g Carbohydrates-30.2 g Fat-19.9 g Saturated fatty acid -2.9 g Unsaturated fatty acid- 15.7 g Fiber-9.3 g Moisture-8.59 g Ash- 4.9 g Magnesium-280 mg Calcium-277 mg Isoflavones-200 mg Ferrous -15.7 mg Energy- 416 kcal (Elden, 2009).
- 12. Physiologically functional substances in soybeans [7] Components Physiological functions Soybean Proteins Reduction of serum cholesterol, prevention of cardiovascular diseases, reduction of body fat and promotion of serum insulin Peptide from proteins Antioxidant activities, inhibition of angiotensin-converting enzymes and promoting action of phagocytosis Isoflavones Anti-carcinogenetic activities, prevention of cardiovascular diseases, prevention of osteoporosis, antioxidant activities and alleviation of menopausal symptoms Saponins Anti-carcinogenic activities, hypo-cholesterolemic effects, inhibition of platelet aggregation, HIV preventing effects and antioxidant activities Phytosterol Anti-carcinogenic activities Phytic acid Anti-carcinogenic activities Lectin (Hemagglutinin ) Activation of lymphocytes (T cell) and aggregating action of tumor cells Nicotianamine Inhibitor of angiotensin-converting enzyme Protease inhibitors Anti-
- 13. PROCESSING OF SOYBEANS Several soybean processing techniques that are aimed at improving the nutritive values and removing anti nutritional factors (ANFs) These include: Drying, Roasting, cooking, extrusion, autoclaving, fermentation , alkaline treatment and use of enzyme. Thermal processing of Soyabean such as hydrothermal, autoclaving, extrusion, and Micronization is acknowledged for being very successful in enhancing the nutritional value of soya bean and in reducing ANFs The use of strong alkaline salts in the processing of soya beans often result in decreased protein quality, loss of amino acids and the formation of amino acids lysine-alanine complex. This leads to reduced nutrient availability especially lysine
- 15. MICRONIZATION The Micronizing process controls anti-nutritional enzymes in soya without damaging the amino acid profiles. Micronizing’s infra red energy gives an attractive, toasted and nutty flavour, eliminating the “beany” taste associated with soya. Micronizing process guarantees a long shelf life because of lipoxygenase inactivation. Reduces the conventional home cooking time by 50%. Micronized full fat soya used in soups, sauces, biscuits, speciality bread manufacturing, meat
- 16. ENZYMATIC TREATMENT Enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while maintaining or improving the sensory attributes and techno- functional properties. SDS-PAGE analyses showed that hydrolysis with Alcalase, Pepsin, and Papain was most effective in the degradation of the major soybean allergens with proteolytic activities In particular, Papain was attractive due to a less pronounced bitter taste and improved sensory profile (smell, taste, mouthfeeling)and pleasant taste. Soya meal is treated with a pectolytic enzyme alone or in combination with a cellulase or a cellulase and hemicellulase to give a soya product having a content of
- 17. SOY HULL It is a Source of Fiber, The soybean hull is also known as the seed coat. On a dry weight basis, hulls constitute about 8% of the total seed, The hull of a dry mature soybean contains about 7–8% moisture. Dry soy hulls contain approximately 85.7% carbohydrates, 9% protein, 4.3% ash, and 1% lipids. Soya cell wall contains about 30% pectin, 50% hemi- cellulose, and 20% cellulose. Therefore, most soybean carbohydrates fall into a general category known as dietary fiber. The outer hull is an excellent source of dietary fiber (6 g fiber per 1 cup cooked).
- 18. SOY BRAN It is produced from the hull of the soybeans. soybean hulls were considered a by- product of soy processing. After separation from seeds during rolling or flaking, they are toasted and ground and then blended back into defatted soy meal to make a meal containing 44% protein. Cattle feed
- 19. SOY GERM Soy germs are mechanically separated from the soybeans during the process of dehulling and cracking. These germs are considered a very rich source of Isoflavones and other nutrients. On an average, these germs will have 40% protein, essential fatty acids, omega-3 and omega-6, lecithin, vitamin E, and saponin. Soy germ is by far the most nutrient- dense soy ingredient one can consume to obtain all of the proved
- 20. SOY FLOUR It is made from roasted soybeans ground into a fine powder containing 50 percent protein by weight. Soy flour comes in three forms: natural or full fat, defatted, and lecithinated. Soy flour is gluten-free, so yeast-raised breads made with soy flour are dense in texture Soy flour has some positive effects on bread dough such as increasing protein content of bread, developing water and dough processing properties and increasing crispy. Soy flour is more economical other soybean products because of its few processing cleaning Sorting Soaking in sodium bicarbonate atleast 6 hrs boiling Sun drying Milling, sieving, storing and packaging
- 21. ENZYME-ACTIVE FULL-FAT SOY FLOUR AND GRIT PROCESSING cleaning Drying Dehulling milling
- 22. ENZYME-INACTIVE FULL-FAT SOY FLOUR AND GRIT PROCESSING This type of flour is also called ‘toasted full-fat soy flour’ or heat-treated full-fat soy flour. These types of flour have very low lipoxygenase activity, so there is less beany flavor. In this process, the undesirable enzymes have been destroyed by heating, and the product will have low PDI (20–30). This type of full-fat soy flour is used in bakery products, soy breads, cakes and doughnuts, sweet goods, chocolates and confectionaries, spreads, and wafer cleaning Steaming under pressure Cooling and drying Dehulling, milling & sieving
- 23. EXTRUDER-PROCESSED FULL-FAT SOY FLOUR AND GRITS (ENZYME-INACTIVE) Extruder-processed full-fat soy flour is processed using wet or dry single-screw extruders. After cleaning, drying, and dehulling, soybeans are coarse ground to be processed in the extruder. In this process, a single-screw extruder (wet or dry) is used to cook the soybeans. Extruded soybeans are then ground with a grinding mill to make full-fat flour. This type of flour is used in soup or gravy and some other foods in Brazil and Argentina. cleaning drying dehulling extrusion grinding
- 24. ENZYME-ACTIVE FLAKE/DEFATTED SOY FLOUR OR GRITS Defatted flakes can be milled using a hammer mill to produce soy flour. At least 97% of the flour must pass through a US Standard No. 100 sieve. This flour contains 52–54% protein. This type of flour is used in bakery application as crumb whitener or dough conditioner. The use of this flour is very limited (0.5%) because of cleaning drying dehulling conditioning Flaking by extrusion
- 25. LECITHINATED SOY FLOUR This type of flour is produced by spraying lecithin/vegetable oil into soy flour. The most common ratios used in this type of flour are 3%, 6%, and 15% lecithin by weight. This type of flour is a good emulsifier and can be used for partial or total replacement of egg. It improves dispersion of the flour and other admixed ingredients in confectionery and cold beverage products. It also can increase the water retention in the bakery good and extend the shelf life. Also, this is a good substitute for animal protein to use in vegetarian cookies
- 26. SOY PROTEIN CONCENTRATES These are made by removing a portion of the carbohydrates from defatted and de-hulled soy flakes. Defatted flakes or soy flour is used as starting material Concentrates are a highly digestible source of amino acids that retain most of the beans dietary fiber. • dry • liquid Form • Animal feed • Meat processing • Bakery & confectionery • others applications • Nutrients • emulsifier • Fat and water absorption • Texturants and others function
- 27. These are processed selectively by removing the soluble carbohydrates from soy protein by either aqueous alcohol or Iso-electric leaching. Soy protein concentrates contain at least 65% protein. During processing of soy concentrates, the objectives are to immobilize the protein while leaching away the soluble, removing the strong flavor components and the flatulence sugars (stachyose and raffinose). In turn, both protein and dietary fiber contents are increased.
- 28. SOY PROTEIN ISOLATES These are prepared through water extraction and minimum heat on soy flakes. The end product is nearly carbohydrate and fat-free, with no characteristic “beany” flavor. Soy protein isolates prepared this way are 90 percent protein by dry-weight, possessing the greatest amount of protein of all soy products. highly digestible source of amino acids and because of the bland taste can be added to foods without jeopardizing flavor characteristics.
- 29. Commercial production of soy protein isolates traditionally uses defatted soybean meal that had the oil extracted with hexane. A new screw-pressing process using CO2 as a displacement fluid and known as gas-supported screw pressing (GSSP) offers an environmentally friendly way to produce isolates with little heat denaturation. Other traditional screw-pressing processes involve frictional heat that denatures protein decreasing protein solubility. High solubility, however, is required to obtain maximum soy protein isolate yields.
- 31. TEXTURED SOY FLOUR From defatted soy flour through an extrusion cooker. This allows for many different forms and sizes. It contains 50 percent protein as well as the dietary fiber and soluble carbohydrates from the soybean. When hydrated, it has a chewy texture and is widely used as a meat extender. Textured soy flour is sold dried in granular and chunk form and is
- 32. TEXTURED SOY PROTEIN CONCENTRATES These are made by extrusion and are found in many different forms and sizes. Textured soy protein concentrates typically contain 70 percent protein as well as the dietary fiber from the soybean. When hydrated, they have a chewy texture and contribute to the texture of meat products. Soy protein concentrates are texturized by using a wet extruder. The size of the textured concentrates depends on its application. After, extrusion-textured soy protein concentrates can be converted into different sizes using size reduction equipment. Typical application of textured soy protein concentrate is in meat products, like
- 33. ROASTED SOY NUTS Soy nuts are ideal for healthy eating and dieting. These nuts are low in sodium and fat and at the same time rich in protein and fiber. cleaning sizing soaking draining Drying and roasting Flavouring and packing
- 34. ISOFLAVONES IN SOYBEANS • Isoflavones are found in high amounts in soybeans. • Genistein and daidzein are the major isoflavones found in soybeans. • In whole soybeans, the isoflavones are present in a concentration of 0.2–3.0 mg g1 . • Soy experts recommend between 30 and 50 mg of isoflavones per day. • Isoflavones are available in several different forms, crunchy granules, flour, and fine powder, can be labeled as ‘soy isoflavone concentrate,’ which can be incorporated in cereals, snacks, cookies, bread, health bars, drinks, and meat replacements.
- 35. PROCESSING OF ISOFLAVONES The concentration of Isoflavones in soy foods and soy ingredients depends upon the (1) genetics of soybeans (2) environment where soybeans are grown, and (3) processing technologies. There are two methods to extract Isoflavones from soybeans: (1) chemical extraction and (2) mechanical extraction.
- 36. CHEMICAL EXTRACTION OF ISOFLAVONES Material from the solvent extraction, when converted into soy concentrates and isolates generates a by- product called soy molasses, that is typically discarded. These molasses are a rich source of isoflavones. In conventional process for the production of a soy protein, soy flakes or flours are extracted with an aqueous acid or an aqueous alcohol to remove water-soluble materials from the soy flakes or flour, a large portion of the isoflavones is solubilized in the extract. The extract of water-soluble material
- 37. MECHANICAL EXTRACTION OF ISOFLAVONES In this process, soybean germs are mechanically separated from the cotyledons. These soy germs have five to six times more isoflavones than the rest of the seed. On an average, 400 pounds of soybeans will produce 1 pound of germ. Some companies sell these soy germs as a source of mechanically extracted isoflavones to be used in food application, like cereal, bars, supplements, and beverages
- 38. SOYA FIBRE Two types of edible fiber are produced from soybean processing operations: hulls and soy cotyledon fiber. Soy fiber contains approximately 38% crude fiber and 76% total dietary fiber. The fiber components in soybean hulls and in the cotyledon are distinct and should be considered separately. the water adsorption/binding nature used in products like beverages, puddings, and retorted soups , systems with less water like baked bread, muffins, crackers, cookies,
- 39. SOYBEAN PRODUCTS AND THEIR USES Soy nourishments have turned out to be more natural to devour worldwide and have turned into a well-known decision of numerous wellbeing cognizant esteemed for their Versatility, Taste, Nutritional Content, Environmental Advantages and Health Benefits. The best-known and most widely used products from soybeans are soybean oil and soybean meal. Soybean oil is the most widely used edible oil in the world and soybean meal is the leading protein and energy source for animal feeds
- 40. SOYBEAN OIL
- 41. BENEFITS Helps to develop good body immune system Maintains good brain function Helps in preventing anaemia Helps in keeping teeth strong and healthy Helps in strengthening body tissues and organs Helps In maintaining good eye health Helps in preventing osteoporosis
- 42. Soybean oil is an edible oil that can be refined to produce for industrial applications paints, varnishes, soap, lubricants, sealant and in pharmaceutical oil, Cooking oil and as the base for shortening, margarine, salad dressings and mayonnaise.
- 43. SOYBEAN MILK
- 44. Pasteurization - soymilk must be treated to inactivate spoilage microorganisms and extend its shelf-life Thermal treatment is also required to decrease content of anti nutritional factors present in soy. However, affects nutritional and quality attributes of soymilk When soymilk is heat-treated it develops brown color and cooked flavor. High-pressure processing of soymilk has been reported to be a potential alternative to thermal treatment . High- pressure processing affects only non-covalent bonds so proteins, enzymes and DNA are damaged while color, taste and aroma compounds are not unaffected Aseptic packaging to achieve a non-refrigerated shelf-life of at least a year. Usually, soymilk is sold in the refrigerated section after ultra high-temperature pasteurization that gives up to 12 wk of shelf-life
- 45. • Instant energy booster • Tackles arthritis • Maintaining blood pressure • Maintains cholesterol levels • Stronger bones • Reduce breast cancer risk • Excellent weightloss supplement BENEFITS
- 46. LECITHIN
- 47. WHAT IS LECITHIN USED FOR Emulsifier for food products • Bread, Margarine, Chocolate, instant drinks Animal feed • Emulsification, digestion and binding of dust during production • Fish Farming Non food applications / technical applications • Cosmetics • Pesticides • Paint industry etc. Target quality of Lecithin Light Color – influenced strongly by solids in the crude oil Technical use: < 0.3% Food products: target < 0.1%
- 49. SOY SPROUTS Consumption of soy sprouts is large in China and Korea (14.2 percent) In the Western world, the most common use of soy sprouts is cooked with vegetables and meat, poultry or fish. In Mexico, the main, if not the unique, dish prepared with soy sprouts is called "chop suey". In the Orient, soy sprouts are consumed cooked as vegetable or in soup. The key advantages of soya are its high protein content, nutrients, minerals and insoluble fiber.
- 50. SOY BUTTER It is made by roasted soybeans ground to a paste resembling peanut butter or by making from soy flour mixed with little oil.
- 51. VODKA: one known vodka brand which produces vodka by soybean. Consumers’ assumption is that it is preferred because of its positive health effects. Soybean vodka includes distilled soy with added caffeine, taurine and guarana. Unlike many other spirits it is specified that it has sweet and smooth taste with fresh and natural fruit flavors
- 52. The invention provides soybean liquor, relates to solving the problems of high alcoholicity and slow conversion of ethyl ester existing in the liquor brewed from coarse cereals. In the soybean liquor, soybeans or millets are used as main raw materials, and the brewing method of the soybean liquor is the same as that of the common liquor and comprises the steps of raw material drying, crushing, bacteria inoculation, fermentation and distillation The soybean liquor has the advantages of high contents of nutritional substances, sweetness, fragrance, softness, little pungency and quick conversion.
- 53. TOFU
- 54. Tofu quality is influenced by nine factors- the water to soybean ratio the soaking time and temperature of the soybeans the grinding processing heat processing and the heating rate the stirring speed at various points in the process the coagulation temperature, the type and concentration of the coagulants method of adding the coagulant to the soymilk weight time of press of the curds.
- 55. SOY PASTE Soy paste is one of the most important fermented Oriental soyfoods in China and Japan, where it is called "Jiang" and "Miso", respectively. Miso is a paste resembling peanut butter in consistency. It is made from soybeans mixed with rice or barley or soybean alone, a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine. It is a good source of many minerals. Jiang is often made from soybeans and wheat. In China, jiang is used as a base for sauces served with meat, seafood, poultry or vegetable dishes. In Japan, miso is mainly dissolved in water as a base for various types of soups.
- 57. SOY SAUCE
- 58. BENEFITS Reduce cholest erol and LDL cholest erol level, helps in reducin g the risk of breast cancer. Help in reduce weight. cure Diarrhe a enhanc e gastric juice secretio n in humans . Antimic robial activity Culinar y Uses seasoni ng Substit ute for salt
- 59. TEMPEH
- 61. BENEFITS An excellent source of dairy-free calcium. Prebiotic , improve absorption and digestion. Reduce inflammation, improved memory Boosts Heart Health Reduces cholesterol levels, helps in weight loss Decreases oxidative stress Promotes bone health Decreases appetite
- 62. NATTO
- 63. Promotes bone health, heart health, digestive health, and, due to the Nattokanise, • Good source of Vit A, D • slowing of bone loss that occurs over time Rich in iron, zinc, selenium and copper which are all important for immune system health. Pro-biotics actually protect gut from toxins and harmful bacteria Nattokinase is an enzyme extracted and purified from a nattō.
- 64. SOYA NOODLES Soya having the highest content of protein and minerals was selected and incorporated in different proportions to develop value added noodles. Noodles recipe includes soybean flour was incorporated in different proportions i.e. 10, 20, 30, 40 and 50 by substituting the wheat flour. A balanced blend of both the grain flours was developed by mixing legume (soya bean) and cereal (wheat). The dough was prepared with water and fine fresh noodles were extracted out using noodle making machine. These fresh noodles were then cooked using a standardized recipe using ingredients like
- 65. PROTEIN-ENERGY WEANING FOOD • Ingredients : maize, soya beans, groundnut, and milk powder. • Its quality was evaluated in terms of its nutritive value; physicochemical, functional, and sensory characteristics; content of anti-nutritional factors; and biochemical and Haematological properties. • The protein content was 17%, with 10.6% fat and 67.8% carbohydrates. Calcium, iron, and phosphorus levels were also high. The blend's protein efficiency ratio was 2.5 The blend can therefore be used as an ideal weaning food to improve the nutrition status of Ghanaian children and help solve
- 66. BREAD WITH ADDITION OF SELENIUM- ENRICHED SOYA MALT Processing of this soya malt - Soaking of the soya beans in the solution of hydroselenic acid with concentration 1.5 mg Se/L (20 g of Se per 1 g of soya beans), then 4 days of beans germination at 20 °C, drying at 50 °C until moisture content 8%, separation from the sprouts and grinding. The soya malt was a powder containing 15–18 g of Se in 1 g. The accumulated selenium was mainly in the protein fraction of soya malt. Addition of selenium-enriched soya malt to leaven intensified activity of yeasts and lactic acid bacteria. The quality of the wheat bread with selenium-enriched soya malt was better than that of the bread in control. The enriched bread had specific pleasant smell and soft texture. The daily intake of 277 g of bread with the selenium-enriched soya malt, which is added in quantity of 1.0–1.75% to mass of plain flour, ensures the consumption of 30–50% of selenium recommended daily allowance
- 67. MULTIGRAIN GLUTEN FREE COOKIES AND PASTA PRODUCTS Development by incorporation of gluten free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per
- 68. MEAT AND DAIRY ALTERNATIVES Because of the low costs and high nutritional value of soybean, it is preferred instead of proteins of meat, egg and dairy products Soy proteins may be processed into various Texturized meat substitute products. These products may be in dry or frozen form and they are very similar and color matching the corresponding meat. They are used in meat products as a binder for improving yields, as a gelling agent to enhance emulsion stability and as meat replacement to reduce cost. They are very suitable products for vegan nutrition. These products have an elastic and somewhat spongy texture that is utilized favorably in patties, stews and sauces. Soy cheeses and other dairy alternatives are not fermented
- 69. BIODIESEL Soybean oil shows great potential as an environmentally friendly substitute for petroleum- based diesel fuel, referred to as biodiesel. Especially in United States soybean is used for biodiesel production. Fuels that are petroleum origin have harmful effects on the environment. Therefore using of environmentalist fuels such as biodiesel is supported. The demand of biodiesel utilization increases with time because of increasing energy demand, decreasing fossil fuel reserves and advantages of
- 70. ADVANTAGES • Impacts On Diabetes. • Improving Memory and Treating Muscle Soreness caused by exercise • Impact On Hypercholester olemia& Cardiovascular diseases • Prevents Asthma, Lung Function, all kind of Cancers • Impact On Insulin Emission And Vitality Digestion. • Impact On Chronic Kidney Disease. • Impact On Osteoporosis And Menopause. • Impacts On Platelet Accumulation And Fibrinolytic Movement
- 71. CONCLUSION a very important legume known as “miracle plant” an important source of linoleic and linolenic acids. good alternative for vegan people. Soy sauce, soy milk, soy flour, meat alternatives, soy oil and biodiesel from soybean are produced in our country. However it is required more scientific research about all soybean products.