Soybeans

The soybean [Glycine max (L. ) Merrill], a native of China, is one of the oldest crops of the Far East. For centuries, the Chinese and other Oriental people, including Japanese, Korean, and Southeast Asians, have used the bean in various forms as one of the most important sources of dietary protein and oil. For this reason and because the amount of protein produced by soybeans per unit area of land is higher than that of any other crop, this little old bean has been called "yellow jewel," "great treasure," "nature's miracle protein," and "meat of the field. " Now this bean is seen by some as a weapon against world hunger and a protein of the future. Most recently, the soybean has been touted as a possible weapon against chronic diseases. Since large-scale introduction to the Western world at the beginning of the twentieth century, the cultivation and use of soybeans have undergone a dramatic revolution: from traditional soyfoods in the Orient to a new generation of soyfoods in the West, from animal feed to value-added food protein ingredients, from industrial paints to affordable table oils and spreads, from an old field crop to a new crop with wide regions of adoptability, herbicide tolerance, pest resistance, and/or altered chemical composition, and from limited regional cultivation to expanded worldwide production.

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1. Argonomic Characteristics, Production, and Marketing.- I. Origin.- II. Early History in Europe.- III. Early History in North America.- IV. Agronomic Characteristics.- V. Harvesting, Drying, and Storage.- VI. Marketing and Trading.- VII. Grades, Standards, and Inspection.- VII. Variety Identification.- IX. Food Beans and Oil Beans.- References.- 2. Chemistry and Nutritional Value of Soybean Components.- I. Proximate Composition.- II. Lipids.- III. Proteins.- IV. Carbohydrates.- V. Minor Components.- VI. Soy Hulls.- VII. Hypocotyl Axis.- References.- 3. Biological and Compositional Changes during Soybean Maturation, Storage, and Germination.- I. Changes during Soybean Maturation.- II. Biological Aging during Soybean Storage.- III. Changes during Soybean Germination.- 4. Nonfermented Oriental Soyfoods.- I. Soymilk.- II. Tofu.- III. Yuba.- IV. Other Nonfermented Soyfoods.- References.- 5. Fermented Oriental Soyfoods.- I. Fermented Soy Paste (Jiang and Miso).- II. Soy Sauce (Jiangyou or Shoyu).- III. Tempeh.- IV. Natto.- V. Soy Nuggets (Douchi or Hamanatto).- VI. Sufu.- References.- 6. Soybean Oil Extraction and Processing Andrew Proctor.- I. Preparation before Extraction.- II. Solvent Extraction.- III. Mechanical Extraction.- IV. Oil Refining.- V. Optional Additional Processing.- VI. Lecithin Processing.- VII. Plant and Environmental Safety.- References.- 7. Properties and Edible Applications of Soybean Oil.- I. General Properties of Soybean Oil.- II. Lipid Oxidation.- III. Various Types of Soybean Oil.- IV. Edible Applications of Soybean Oil.- V. Utilization of Soy Lecithin.- References.- 8. Soybean Protein Products Navam Hettiarachchy and Uruthira Kalapathy.- I. A Brief History of Soy Protein Products.- II. Types of Soy Protein Products and Processing.- III. Nutritional Quality of Soy Protein.- IV. Soy Protein as a Functional Ingredient.- V. Modification of Soy Proteins.- VI. Applications of Soy Protein Products.- VII. Challenges and Future Research.- References.- 9. The Second Generation of Soyfoods.- I. Dairy Analogs.- II. Meat Analogs.- III. Protein Texturization.- IV. Tofu-Based Foods and Ingredients.- References.- 10. Soyfoods: Their Role in Disease Prevention and Treatment.- I. Diet, Health, and Soyfoods.- II. Macronutrients in Soybeans.- III. Soy Isoflavones.- IV. Soy Intake and Cancer Risk.- V. Soy Intake and Osteoporosis.- VI. Soy Intake and Kidney Disease.- VII. Soy Intake and Heart Disease.- VIII. Soy Intake and Menopause.- IX. Potential Concerns Related to Soy Consumption.- X. Summary.- References.- 11. Soybean Improvements through Plant Breeding and Genetic Engineering.- I. The Breeding Process.- II. Breeding Methods.- III. Breeding to Increase Crop Productivity.- IV. Breeding for Food-Grade Soybeans.- V. Breeding to Increase Protein and Oil Content.- VI. Breeding to Improve Oil Quality.- VII. Breeding to Improve Protein Quality.- VIII. Breeding to Control Beany Flavor.- References.