Nutritional and antinutritional aspects of soybean

Nutritional and antinutritional aspects of soybean

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  Nutritional and Antinutritional Aspectsof Soybean: Review SREEREMYA.S ASSISTANT PROFESSOR DEPT OF BIOTECHNOLOGY SREE NARAYANA GURU COLLEGE
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  • INTRODUCTION • Nutraceuticalsare functional food • ingredients and dietary supplements that • are potential for health promotion and • disease risk reduction [1]. Soybean • products contain protein, fat, carbohydrate, • and other mineral elements. High-quality • soy protein is considered equal to that of • poultry and milk. For example, the • soybean milk and bean curd contain the • increased concentration of protein among • all the legumes about 40% protein by • volume compared to 20% for other beans. • According to U.S. Food and Drug
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  • Administration grantedthis health claim • for soy with 25 grams of soy protein a day, • as part of a diet low in saturated fat and • cholesterol, may reduce the risk of heart • disease. Besides that, they said one serving • of soy milk is about 1 cup or 240 mL, for • instance, contains 6 or 7 grams of soy • protein. In order to meet the demand of the • market throughout the year in all areas, it • is a must to control the quality of products • of soybean especially the protein contains. • .
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  • The proteinis very important in our body • to avoid serious disease. In the last few • years, soybean foods have generated a lot • of interest as a result of evidence that its • consumption may alleviate menopausal • symptoms and reduce the risk of • osteoporosis and some chronic diseases, • most notably coronary heart disease and • cancer. The quality of the food also refers • to its nutrient contents. Customers today • are well educated, knowledgeable and • thinks critically too. They are concern with • the nutrients contents in the food that they • take. For this reason, it is important to • develop new nutritional food, maximize • their nutrient content in both processing • and storage and extend the shelf-life, thus • to meet the requirement of the market
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  • Global Trendsin Soybean Production • and Utilization • The soybean (Glycine max (L.) Merrill • family Leguminosae) originated in the • Orient, probably in China, the soya has a • great history to share. In the orient, the • main products from soybeans are oil and • meal, alongside a fascinating variety of • non-fermented and fermented soy foods. • Although soybeans have catered as food in • the Orient over the centuries, the amounts • used currently are not as great as one • might expect, as even China, the home • country of the soybean (SB), imports to • meet its demand [5]. In China, annual • consumption is reported to be 15–20 kg • per person in all forms. This figure has not • altered much as China imported close to • 80% of its requirements in 2005 from the • US.
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  • The USand Brazil are the 1st and 2nd • biggest producers of soybeans in the • World with an output of 73 million metric • tons (33%) and 42 million metric tons • (MT) (28%), respectively, in 2008. More • than 80% of the US SB crop is genetically • modified. Consumption in the US is about • 110 kg per person annually, but most of • this is due to the use of soybeans as animal • feed.
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  • Due tointense research over the last • 5 decades or so, the discovery of health • benefits allied with soybeans and their • products as human food, has led to • increasing worldwide production and • consumption. However, in comparison to • the major grains produced in the World, • SB production is not impressive. In • 1981/1982, worldwide synthesis was • approximately 450 million MT of wheat, • 770 million MT of coarse grain (mainly • maize), and 410 million MT of rice, but • only 87 million MT of soybeans. The • global output in 1992–1993 of the 3 major • grains rose to 560, 530 and 470 million • MT of wheat, rice and maize, respectively, • and 106 million MT of soybeans [6]. • Soybean Products as Protein Sources in • Feed for Laying Hens
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  • The aboveresearchers for broilers and • turkeys also applies to laying hens. • Dehulled soy bean meal (SBM) is • generally preferred over SBM with hulls • due to its higher protein and metabolizable • energy concentration. Full-fat soybeans are • an excellent ingredient for laying-hen diets • if the soybeans are heated properly. • Studies with laying hens reported adverse • effects of feeding increased levels of • toasted or extruded soybeans; however, • these results may be explained by the • under heating of the soybeans. Thus, the • effective utilization of full-fat soybeans in • laying-hen diets depends greatly on the • proper processing of the soybeans.
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  REFERNCE • International Journalof Cell Biology and Cellular Process, Nutritional and Antinutritional Aspects of Soybean:Review, Sreeremya, Vol:3(2)2017. •