The role of soybeans in food systems

Abstract

Technological advances have made it possible to have soybean protein available in various forms: as whole seeds and flours, protein concentrates and protein isolates. These products differ in functional properties as well as in fat and protein content; however, amino acid patterns on a protein basis are essentially the same. Nutritionally, these products have in common a highly digestible protein with ample amounts of lysine and a relatively good essential amino acid pattern. Soybeans have contributed to food systems as sources of calories, as supplementary protein, and as complementary protein because of their good essential amino acid pattern. Furthermore, soybean protein products have made significant contributions to food systems because of their functional properties, which are essential to derive benefit from the nutritional or economic enhancement they impart to other foods. Many examples of this are found in the literature and in practice. Whole soybeans have been used to extend common beans, providing higher energy concentration and higher protein content and quality. Full-fat flour or protein concentrates added in variable amounts to cereal grain flours have introduced higher energy and higher protein content and quality into foods based on maize, rice or wheat. Finally, the amino acid pattern of soybean protein products has allowed them to be used as extenders for cow’s milk and meat products, without altering the protein quality or acceptability of the food product.