Description
Comprehensive examination of the practical aspects of soybean processing techniques and utilization strategies, highlighting the importance of soybeans across industries
Soybeans: Processing Techniques and Food Valorization presents a thorough examination of soybean science and technology. It starts with a detailed look at the historical significance, cultivation methods, and global impact of soybeans, setting the groundwork for an in-depth analysis of sustainable farming. The book emphasizes environmental and social factors, providing insights into enhancing soybean production while conserving resources and benefiting communities.
Beyond growth practices, the book looks at the nutritional aspects of soybeans, emphasizing their health advantages and importance in diets. It discusses bioactive elements, highlighting the functional and medicinal benefits of soybeans, and leads into a comprehensive exploration of processing techniques. The journey from harvest to final product is outlined, covering the complexities of soybean processing, including the extraction, refinement, and application of soybean oil and protein.
The book reviews marketing strategies for soybean value-added products, consumer trends and preferences in soybean consumption, and global trade dynamics of soybean products. Case studies of successful soybean value addition ventures are included in their own dedicated chapter.
Soybeans also discusses:
- The diverse landscape of soybean-based food products, examining innovation and market trends in the food industry
- Functions of soybean protein and oil in various products, ranging from baked goods to alternatives for meat and dairy
- Use of soybeans in biofuel production, traditional remedies, and their role in animal feed, cosmetics, and pharmaceuticals
- Emerging research areas and opportunities in soybean science and technology
- Ways soybeans can contribute to food security and tackle global issues to promote sustainable growth and innovation globally
Soybeans: Processing Techniques and Food Valorization serves as an all-encompassing guide for professionals and researchers aiming to explore the extensive possibilities of soybeans for a healthier and sustainable future.
Table of Contents
List of Contributorsxxvii
Preface xxxiii
1 The Role of Soybeans in Sustainable Agriculture 1
Mushtaq Ahmad Khan, Abid Khan, Raheem Shahzad, Abdul Basir, Monsif Ur Rehman, Muhammad Adnan, Tian Shilin, Hayssam M. Ali, Hafiz Samra Younis, Muhammad Salman Ghaffar, Muhammad Sajid Qureshi, Fazal Jalal, and Sahar Mumtaz
1.1 Introduction 1
1.2 Current Global Status of Soybean Production 3
1.3 Environmental Benefits of Soybeans 4
1.4 Nutritional Benefits of Soybeans 8
1.5 Economic Benefits of Soybeans 14
1.6 Global Constraints to Soybean Production 18
1.7 The Future of Soybean 22
1.8 Conclusion 23
References 23
2 Soybean Meal: Production, Uses, and Applications 31
Muhammad Sibt- e- Abbas, Rimsha Umar, Maria Tahir, Nishwa Latif, and Tamseela Malik
2.1 Introduction 31
2.2 History and Origin 32
2.3 Soybean Meal Production Process 33
2.4 Nutritional Profile of Soybean Meal 36
2.5 Uses in Animal Feed 38
2.6 Applications in Food and Industrial Products 41
2.7 Global Market Trends and Trade Dynamics 44
2.8 Sustainability and Environmental Impact 45
References 46
3 Introduction to Soybean: History, Cultivation, and Importance 51
Nitish Joshi, Romandeep Kaur, Marya Bibi, Bibek Adhikari, Shah Fahad, and Taufiq Nawaz
3.1 Introduction 51
3.2 History of Soybean 53
3.3 Botany and Classification 55
3.4 Cultivation Practices 58
3.5 Importance of Soybean 62
3.6 Challenges and Future Perspectives 64
3.7 Conclusion 65
References 65
4 The Soybean Harvest: Techniques and Best Practices 77
Iqra Malik, Kamran Ashraf, Zeki Erden, Çagdas Can Topark, Hakki Akdeniz, and Qamar uz Zaman
4.1 Introduction 77
4.2 Basic Agronomical Practices 79
4.3 Harvesting and Post- Harvesting Techniques 82
4.4 Soybean Refining 82
4.5 Limitations and Some Anti- Nutritional Factors of Soybeans/Their Meal and the Processing Methods 87
4.6 Impact of Improper Harvesting on Soybean 88
4.7 Impact of Harvesting Stages on Soybean Seed Quality 89
4.8 Effect of Threshing Methods on Seed Quality of Soybean 90
4.9 The Advent of Mechanization: AI Approaches of Harvesting Soybean 91
4.10 The Soybean Harvest: Techniques and Best Practices in Pakistan 93
4.11 Challenges and Recommendations 94
4.12 Conclusion 95
References 95
5 Sustainable Intensification and Value Addition in the Soybean Supply Chain 103
Abdul Ahid Rashid, Nayab Altaf, and Salman Saeed
5.1 Introduction 103
5.2 Cultivation and Harvesting 105
5.3 Climatic Requirements for Soybean Cultivation 105
5.4 Crop Management 107
5.5 Soybean Processing and Utilization 108
5.6 Value- Added Products from Soybeans 110
5.7 Nutritional Composition of Soybean: From Farm to Freezer 113
5.8 Industrial Applications 114
5.9 Global Soybean Market 115
5.10 Potential Demand of Soybeans in Pakistan 116
5.11 Challenges in Domestic Soybean Production 116
5.12 Future Prospects and Market Growth 118
5.13 Shelf Life of Soybean 119
5.14 From Farm to Fork: The Consumer Experience 120
References 121
6 Advanced Soybean Cultivation, Genetics, and Sustainable Practices: A Plant Scientist’s Perspective 125
Narkhede Gopal Wasudeo, Gollangi Harish Kumar, and Manchikatla Arun Kumar
6.1 Introduction 125
6.2 Advanced Soybean Cultivation Techniques using Big Data, AI, VRT, and Other Tools 126
6.3 Advances in Soybean Genetics and Breeding— Understanding Soybean Genetics 128
6.4 Sustainable Practices for Soybean Production 134
6.5 Future Trends in Soybean Research and Cultivation 137
6.6 Conclusion 139
References 140
7 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 145
Sadaf Shakoor, Adnan Mukhtar, Muhammad Asif, and Mariam Munir
7.1 Introduction 145
7.2 Bioactive Compounds in Soybeans 146
7.3 Health and Nutritional Benefits 152
7.4 Oncoprotective Properties 153
7.5 Effect on Women’s Health 153
7.6 Bone Health 154
7.7 Anticancer and Antioxidant Effects 154
7.8 Hypocholesterolemic Effects 154
7.9 Soy- Based Functional Foods 155
7.10 Future Innovations in Soy- Based Functional Foods 156
7.11 Conclusion 158
References 158
8 The Soybean Solution: Adding Value from Farm to Fork 165
Sadia Zafar, Muhammad Mutie- Un- Nabi, Rizwan Rasheed, Muhammad Arslan Ashraf, Maria Bilal, Javed Iqbal, and Banzeer Ahsan Abbasi
8.1 The History and Global Economic Impact of Soybean Cultivation 165
8.2 Importance of Soybean 166
8.3 Cultivation 169
8.4 Harvest and Afterwards Soybean 171
8.5 Soybean Processing 171
8.6 Assessing Soybean Technology Adoption: A Data- Driven Perspective 173
8.7 Issues 175
8.8 Soybean Composition 177
8.9 Macronutrients 177
8.10 Micronutrients 178
8.11 Harvesting 179
8.12 Drying 179
8.13 Storage 181
8.14 Heating Processing 182
8.15 Irradiation 183
8.16 Soybean in Industry 184
8.17 Soy Product 185
8.18 Soy Foods 185
8.19 Global Soybean Market 187
8.20 Supply Chain 188
8.21 Food Safety Systems of the Future 188
References 189
9 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 199
Bancha Yingngam
9.1 Introduction 199
9.2 Major Classes of Soybean Bioactive Compounds 201
9.3 Bioavailability and Metabolism of Soybean Bioactive Compounds 207
9.4 Applications of Soybean Bioactive Compounds in Functional Foods and Nutraceuticals 212
9.5 Soybean Bioactive Compounds and Chronic Disease Prevention 218
9.6 Future Perspectives and Emerging Trends 224
9.7 Conclusion 228
References 229
10 Understanding Soybean Quality Parameters 245
Muhammad Sibt- e- Abbas, Rimsha Umar, Tamseela Malik, Maria Tahir, and Nishwa Latif
10.1 Introduction 245
10.2 Nutritional Quality Parameters 246
10.3 Comparison of Nutritional Parameters Across Soybean Varieties 251
10.4 Physical Quality Parameters 251
10.5 Processing Quality Parameters 254
10.6 Genetic and Environmental Influences on Soybean Quality 255
10.7 Innovative Techniques for Soybean Quality Analysis 256
10.8 Challenges 259
10.9 Conclusion 259
10.10 Future Directions 260
References 261
11 Soybean Storage and Preservation Methods 267
Iqra Malik, Kamran Ashraf, and Qamar uz Zaman
11.1 Introduction 267
11.2 Conventional Storage and Preservation of Soybean 268
11.3 Use of Gunny Bags (GB) and Polyethylene Sheets 268
11.4 Bamboo Bins with Neem or Ash Treatment 269
11.5 Mud or Brick Silos 270
11.6 Modern Storage Technologies 271
11.7 Emerging Innovative Techniques for Soybean Storage 274
11.8 Effect on Germination 275
11.9 Effect on Vigor 277
11.10 Effect of Moisture Content 278
11.11 Effect of Mycoflora 280
11.12 Effective Techniques and Strategies for Drying and Preserving Soybeans 282
11.13 Mechanical Dryer Systems for Uniform Drying of Crops 283
11.14 Pest and Mold Control Strategies 283
11.15 Conclusion 285
References 286
12 Valorizing Soybean By- Products: Strategies for Effective Utilization and Sustainability 291
Anam Aman
12.1 Introduction 291
12.2 Soybean By- Products 292
12.3 Methods of Soybean By- Product Valorization 295
12.4 Zero- Waste System for the Soybean Processing Industry 300
12.5 Health Benefits 301
12.6 Conclusion 306
Conflict of Interest 306
References 307
13 Soybean Protein Isolates and Concentrates 315
Asif Ahmad, Rai Muhammad Amir, and Sajid Fiaz
13.1 Introducing Importance of Soybean Proteins 315
13.2 Soy Concentrate and Isolate 316
13.3 Soybean Protein Concentrates: Definition, Composition, and Production 322
13.4 Functional Properties of Soybean Proteins 325
13.5 Factors Influencing Functionality 330
13.6 Applications in the Food Industry 331
13.7 Soybean Protein in the Development of Packaging Materials 337
13.8 Conclusion 339
References 339
14 Soy- Based Snacks and Convenience Foods 347
Saira Ishaq
14.1 Introduction 347
14.2 Soy- Based Snacks and Their Types 347
14.3 Soy- based Types of Convenience Foods 358
References 362
15 Soybean Packaging and Labelling Regulation 367
Rashida Perveen, Farrukh Sardar, Mavra Ameen, Muhammad Riaz, and Muhammad Naveed Babur
15.1 Introduction 367
15.2 Consumer Information and Transparency 368
15.3 Marketing and Branding 368
15.4 Regulatory Bodies Governing Packaging and Labeling 368
15.5 Packaging Requirements for Soybeans 371
15.6 Storage and Shelf- Life Considerations 372
15.7 Packaging and Pest Management 372
15.8 Environmental Impact and Sustainability of Packaging 372
15.9 Packaging Design and Functionality 373
15.10 Labeling Requirements for Soybeans 373
15.11 Sources of Guidance 375
15.12 Disease Claims 375
15.13 Packaging Materials for Soybeans 376
References 379
16 Soy Foods: Types and Nutritional Value 381
Saima Rafiq, Maria Latif, and Sheraz Hussain
16.1 Introduction 381
16.2 Chemical Composition of Soybean 381
16.3 Soy Foods 382
16.4 Types of Soy Foods 384
16.5 Future Trends 393
References 393
17 Soybean in Animal Feed: Benefits and Considerations 399
Syeda Maryam Hussain, Muhammad Jehanzaib Arsalan, and Tanveer Ahmad
17.1 Introduction 399
17.2 Soybean Grain in Pakistan 400
17.3 Soybean Grain Processing to Soybean Meal 401
17.4 Import of Soybean: Pakistan and International Soybean Statistics 402
17.5 Quality Profile of Soybean and Soybean Meal 404
17.6 Laboratory Tests for Soybean and Soybean Meal: Procedures and Protocols 404
17.7 Usage of Soybean Meal in Animal Feed (Poultry, Aqua, Ruminant), Inclusion, Anti- Nutritional Factors, and Their Impacts 406
17.8 Soybean Processing and Technology: Extrusion, Expelling, and Nutritional Impacts 407
17.9 Major Anti- Nutritional Factors in Soybean 410
17.10 Factors Causing Variation in the Anti- Nutritional Factors 413
17.11 Strategies to Minimize the Impact of Anti- nutritional Factors 414
17.12 Emerging Trends in Soybean Utilization 417
17.13 Environmental Impact of Soybean Production 419
17.14 Conclusion 420
References 421
18 Soy- Based Foods: Tofu, Tempeh, and Beyond 427
Waqas Ahmed and Anam Saeed
18.1 Introduction: The Versatility of Soy- Based Foods 427
18.2 Nutritional Composition of Soy- Based Foods 429
18.3 Benefits of Tempe Due to Fermentation 431
18.4 Production Processes: From Soybean to Tofu and Tempeh 432
18.5 Physical and Chemical Properties of Tofu 434
18.6 Emerging Innovations: Expanding Beyond Tofu and Tempeh 441
18.7 Future Challenges and Opportunities 445
18.8 Conclusion 446
References 446
19 Soy Milk and Dairy Alternatives 451
Abdullah Ahmed Butt and Zahra Ahmed
19.1 Introduction 451
19.2 Rising Demand for Lactose- Free and Vegan Products 452
19.3 Nutritional Profile of Soy Milk 453
19.4 Vitamins and Minerals in Soy Milk 454
19.5 Comparison with Cow’s Milk 455
19.6 Production and Processing of Soy Milk 457
19.7 Soy Milk Production Methods 459
19.8 Fortification and Flavoring Processes 460
19.9 Health Benefits of Soy Milk 461
19.10 Heart Health and Cholesterol Reduction 463
19.11 Impact on Bone Health and Osteoporosis 464
19.12 Other Plant- Based Dairy Alternatives 465
19.13 Nutritional Comparison of Dairy Alternatives 466
19.14 Vitamins and Minerals in Plant- Based Milks 467
19.15 Allergen Considerations 469
19.16 Coconut Milk: Rarely Allergenic but May Cause Digestive Issues 469
19.17 Rice Milk: A Hypoallergenic Alternative with a High Glycemic Index 470
19.18 Hemp Milk: A Nutrient- Dense Option with Minimal Allergen Risk 470
19.19 Environmental Impact of Dairy Alternatives 470
19.20 Water Usage and Agricultural Sustainability 473
19.21 Challenges and Future Prospects for Dairy Alternatives 474
19.22 Sensory Qualities: Taste, Texture, and Color 474
19.23 Processing Challenges and Product Shelf Life 475
19.24 Innovations and Customization in Dairy- Free Products 476
19.25 Conclusion 477
References 478
20 Global Trade Dynamics of Soybean Products 483
Adeeba Khan and Imtiaz Hussain
20.1 Introduction to Global Soybean Trade 483
20.2 Patterns of Production and Consumption on a Global Scale 486
20.3 Key Players in the Global Soybean Market 490
20.4 Trade Flows and Market Dynamics 493
20.5 International Trade Policies and Agreements 495
20.6 Sustainability and Environmental Concerns 497
20.7 Future Trends and Challenges 498
20.8 Summary of Key Findings 498
References 500
21 Soybean Research and Innovation Trends 505
Farah Javed, Rashida Perveen, Iftikhar Younis Mallhi, and Muhammad Naveed Babur
21.1 Introduction 505
21.2 Current Trends in Soybean Research 507
21.3 New Products Related to Soybean: Food Industry 512
21.4 Mitigating the Environmental Impact 517
21.5 Climate- Smart Soybeans Potential 520
21.6 Changes in Soybean Processing 521
21.7 Conclusion 522
References 523
Index 527
