Soyabean Processing, Utilization and Health Benefits

Abstract

Acceptance of soyabean seems to increase. Soyabean proves to be the most popular means of relief from Protein Calorie Malnutrition (PCM) as protein from animals is beyond the cost many people can afford. To bridge the widening gap between protein requirement and availability soyabean is expected to constitute the main source of protein for the future. Although a lot has been achieved, a lot still has to be done in processing. The relatively recent discovery that soyabean may prevent a number of diseases may result in increased acceptance of soyabean if there is adequate awareness. Many authors have reported the nutritional value of soyabean. The quality of soyabean has actually been underestimated until recently. It is now concluded that the quality of soyabean protein is comparable to that of animal protein sources such as milk and beef. Soyabean produces high quality oil about 20% of its content and protein about 40% of the bean. Its protein content is superior, with substantial levels of most essential amino acids. Consumption of foods containing soyabean and soyabean products has been associated with improved heart disease risk factors, reduced osteoporosis, alleviation of menopausal symptoms, reduced cancer risk and in a limited number of studies reduced diabetes and helps people to stay lean and has no cholesterol. The degree of milling soyabean influences the palatability and digestibility. High protein yield is ensured at the end of processing as well as maintenance of texture. There is the need for increased utilization and awareness bout its health benefits.