Abstract
Soybean (Glycine max), also called as soja bean or soya bean, holds tremendous economic importance owing to its high amount of oil content (18%), high-quality proteins (~40%), contribution toward soil fertility, high productivity, and profitability; and, thus, is rightly referred to as the miracle crop. Soybeans are also a significant source of polysaccharides, soluble fibers, phytosterols, lecithins, saponins, and phytochemicals mainly isoflavones which either individually or collaboratively help in promoting health by reducing the incidence of debilitating diseases like hyperglycemia, hypertension, dyslipidemia, obesity, inflammation, cancer, etc. Century-old literature shows that soybean seeds have been primarily used in Asia to prepare a variety of fresh, fermented, and dried foods, viz., soy milk, tofu, soy paste, soy sauce, miso, natto, etc. which have now become popular all over the world. Furthermore, soybean and its products find various non-food applications such as in the production of papers, plastics, pharmaceuticals, inks, paints, varnishes, pesticides, cosmetics, and, more recently, biodiesel.
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Modgil, R., Tanwar, B., Goyal, A., Kumar, V. (2021). Soybean (Glycine max). In: Tanwar, B., Goyal, A. (eds) Oilseeds: Health Attributes and Food Applications. Springer, Singapore. https://doi.org/10.1007/978-981-15-4194-0_1
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