soya bean- production, processing, products and research works

1. Soya bean
Submitted by
Rokalla Preethi
L-2019-A-77-M
Punjab agricultural university

2. INTRODUCTION
 Soybean, (Glycine max), also
called Soja bean or Soya
bean, Annual legume
 Peafamily (Fabaceae),
edible seed.
 Soybean is the world’s most
important legume, which
contributes to 25 % of the
global edible oil, about two-
thirds of the world’s protein

3.  first domesticated in central China as early as
7000 BC. Around 1921, China produced about 80
% of the world’s soybean.
 Soybeans were introduced into the United States in
1804 and became particularly important in the South
and Midwest in the mid-20th century.
 China, Japan, Korea, Philippines, and Indonesia, for
centuries, soybean has earned epithets like ‘‘Cow of
the field’’ or ‘‘Gold from soil’’

4.  United States of America is stood first with 1195.18 lakh tonnes in 2017-18 followed by
Brazil (1145.99 lakh tonnes), Argentina (549.71 lakh tonnes), China (131.52 lakh tonnes)
and India (109.81 lakh tonnes).
 USA, Brazil, and Argentina are the ‘‘Big-3’’ producers of the world.

5. INDIAN SCENARIO
 Soya bean has become an important oilseed crop in
India in a very short period with 113.98 lakh ha area
under its cultivation and production is estimated at
135.05 lakh tonnes during kharif 2019-20.
 The major soya bean growing states are Madhya
Pradesh, Maharashtra, Rajasthan, Karnataka, and
Telangana.
 At present, India ranks fifth in the area and production
in the world
 The contribution of India in the world soybean area is
10 %, but the contribution to total world soybean grain

6. CONSTRAINTS TO SOYBEAN PRODUCTION
 Poor adoption of improved production technology and
Inadequate technological information.
 Poor utilization in food chain owing to characteristics
beany flavor
 hard-to cook characteristics of soybean.
 Psychological stigmas and conventional food habits.
 Lack of awareness about health & nutritional benefits
 Presence of anti-nutritional factors in soybean.
 Limited entrepreneurship for processing.

7. SOYBEAN - NUTRITION SECURITY
 The unique chemical composition of number of
nutraceutical compounds such as isoflavones,
tocopherol, and lecithin besides 20 % oil and 40 %
protein, has made it one of the most valuable
agronomic crops in the world.
 Health benefits
 Cheaper source of high-quality protein.
 Potential to eliminate protein deficiency
 The foreign exchange earned from export of soy meal
is encouraging draining out of high quality protein from
the country which poor sector of society needs at an

8.  Owing to its amino acids composition, the protein of soybean
is called a complete protein.
 The U.S.FDA approved a health claim that soy protein
positively impacts cardiovascular health in humans.
 Chinese infants using soybean milk in place of cow’s milk are
practically free from rickets.
 The high-quality soybean protein should be included in daily
diet of Indian masses to mitigate the widespread energy-
protein malnutrition.
 The Government of India as well as private sector should take
aggressive approach to increase the food use of soybean in
the country.

9. MORPHOLOGYAND COMPOSITION
 The soybean seed is composed of
two parts: seed coat (hull) and
embryo.
 Embryo accounts for 90 % of the
seed weight and comprises two
cotyledons and embryonic axis.
Radicle, hypocotyl, and epicotyl
form the embryonic axis.
 From a commercial perspective,
the cotyledons are the most
important parts of the seed
because they are a storehouse of
protein and oil
 Soy protein and oil are packed into

10. NUTRITIONAL COMPOSITION
 Soybean seed has 37-39% crude protein and
18-20% fat content. It is used in nutrition of
human and animals.
 According to FAO, Soy proteins have all
essential amino acids except for
methionine and tryptophan. Additionally
they are linoleic and linolenic acid sources.
 It has beneficial fatty acids, advised to people
who have diabetics, coronary heart disease
and arteriosclerosis.

11. NUTRITIONAL COMPOSITION OF
SOYBEAN (IN 100 G)
 Protein-36.5 g
 Carbohydrates-30.2 g
 Fat-19.9 g
 Saturated fatty acid -2.9 g
 Unsaturated fatty acid-
15.7 g
 Fiber-9.3 g
 Moisture-8.59 g
 Ash- 4.9 g
 Magnesium-280 mg
 Calcium-277 mg
 Isoflavones-200 mg
 Ferrous -15.7 mg
 Energy- 416 kcal
(Elden, 2009).

12. Physiologically functional substances in
soybeans [7]
Components Physiological functions
Soybean
Proteins
Reduction of serum cholesterol, prevention of cardiovascular diseases,
reduction of body fat and promotion of serum insulin
Peptide from
proteins
Antioxidant activities, inhibition of angiotensin-converting enzymes and
promoting action of phagocytosis
Isoflavones Anti-carcinogenetic activities, prevention of cardiovascular diseases,
prevention of osteoporosis, antioxidant activities and alleviation of
menopausal symptoms
Saponins Anti-carcinogenic activities, hypo-cholesterolemic effects, inhibition of
platelet aggregation, HIV preventing effects and antioxidant activities
Phytosterol Anti-carcinogenic activities Phytic acid Anti-carcinogenic activities
Lectin
(Hemagglutinin
)
Activation of lymphocytes (T cell) and aggregating action of tumor cells
Nicotianamine Inhibitor of angiotensin-converting enzyme Protease inhibitors Anti-

13. PROCESSING OF SOYBEANS
 Several soybean processing techniques that are aimed at improving
the nutritive values and removing anti nutritional factors (ANFs)
 These include: Drying, Roasting, cooking, extrusion, autoclaving,
fermentation , alkaline treatment and use of enzyme.
 Thermal processing of Soyabean such as hydrothermal, autoclaving,
extrusion, and Micronization is acknowledged for being very
successful in enhancing the nutritional value of soya bean and in
reducing ANFs
 The use of strong alkaline salts in the processing of soya beans often
result in decreased protein quality, loss of amino acids and the
formation of amino acids lysine-alanine complex. This leads to
reduced nutrient availability especially lysine

15. MICRONIZATION
 The Micronizing process controls anti-nutritional
enzymes in soya without damaging the amino acid
profiles.
 Micronizing’s infra red energy gives an attractive,
toasted and nutty flavour, eliminating the “beany” taste
associated with soya.
 Micronizing process guarantees a long shelf life
because of lipoxygenase inactivation.
 Reduces the conventional home cooking time by 50%.
 Micronized full fat soya used in soups, sauces,
biscuits, speciality bread manufacturing, meat

16. ENZYMATIC TREATMENT
 Enzyme-assisted reduction in major soybean allergens in soy
protein isolate using different food-grade proteases, while
maintaining or improving the sensory attributes and techno-
functional properties.
 SDS-PAGE analyses showed that hydrolysis with Alcalase,
Pepsin, and Papain was most effective in the degradation of
the major soybean allergens with proteolytic activities
 In particular, Papain was attractive due to a less pronounced
bitter taste and improved sensory profile (smell, taste,
mouthfeeling)and pleasant taste.
 Soya meal is treated with a pectolytic enzyme alone or in
combination with a cellulase or a cellulase and
hemicellulase to give a soya product having a content of

17. SOY HULL
 It is a Source of Fiber, The soybean hull is also
known as the seed coat.
 On a dry weight basis, hulls constitute about 8% of
the total seed,
 The hull of a dry mature soybean contains
about 7–8% moisture. Dry soy hulls contain
approximately 85.7% carbohydrates, 9%
protein, 4.3% ash, and 1% lipids. Soya cell
wall contains about 30% pectin, 50% hemi-
cellulose, and 20% cellulose.
 Therefore, most soybean carbohydrates fall into a
general category known as dietary fiber. The outer
hull is an excellent source of dietary fiber (6 g fiber
per 1 cup cooked).

18. SOY BRAN
 It is produced from the hull of the
soybeans.
 soybean hulls were considered a by-
product of soy processing.
 After separation from seeds during
rolling or flaking, they are toasted and
ground and then blended back into
defatted soy meal to make a meal
containing 44% protein.
 Cattle feed

19. SOY GERM
 Soy germs are mechanically separated
from the soybeans during the process
of dehulling and cracking.
 These germs are considered a very
rich source of Isoflavones and other
nutrients.
 On an average, these germs will have
40% protein, essential fatty acids,
omega-3 and omega-6, lecithin,
vitamin E, and saponin.
 Soy germ is by far the most nutrient-
dense soy ingredient one can
consume to obtain all of the proved

20. SOY FLOUR
 It is made from roasted
soybeans ground into a fine
powder containing 50 percent
protein by weight.
 Soy flour comes in three forms:
natural or full fat, defatted, and
lecithinated.
 Soy flour is gluten-free, so
yeast-raised breads made with
soy flour are dense in texture
 Soy flour has some positive
effects on bread dough such as
increasing protein content of
bread, developing water and
dough processing properties
and increasing crispy.
 Soy flour is more economical
other soybean products
because of its few processing
cleaning
Sorting
Soaking in sodium
bicarbonate atleast
6 hrs
boiling
Sun drying
Milling, sieving,
storing and
packaging

21. ENZYME-ACTIVE FULL-FAT SOY FLOUR
AND GRIT PROCESSING
cleaning Drying Dehulling milling

22. ENZYME-INACTIVE FULL-FAT SOY
FLOUR AND GRIT PROCESSING
 This type of flour is also called ‘toasted
full-fat soy flour’ or heat-treated full-fat
soy flour.
 These types of flour have very low
lipoxygenase activity, so there is less
beany flavor.
 In this process, the undesirable
enzymes have been destroyed by
heating, and the product will have low
PDI (20–30).
 This type of full-fat soy flour is used in
bakery products, soy breads, cakes and
doughnuts, sweet goods, chocolates
and confectionaries, spreads, and wafer
cleaning
Steaming under
pressure
Cooling and
drying
Dehulling,
milling & sieving

23. EXTRUDER-PROCESSED FULL-FAT SOY
FLOUR AND GRITS (ENZYME-INACTIVE)
 Extruder-processed full-fat soy
flour is processed using wet or
dry single-screw extruders.
 After cleaning, drying, and
dehulling, soybeans are coarse
ground to be processed in the
extruder. In this process, a
single-screw extruder (wet or
dry) is used to cook the
soybeans.
 Extruded soybeans are then
ground with a grinding mill to
make full-fat flour.
 This type of flour is used in
soup or gravy and some other
foods in Brazil and Argentina.
cleaning
drying
dehulling
extrusion
grinding

24. ENZYME-ACTIVE FLAKE/DEFATTED
SOY FLOUR OR GRITS
 Defatted flakes can be milled
using a hammer mill to produce
soy flour. At least 97% of the
flour must pass through a US
Standard No. 100 sieve.
 This flour contains 52–54%
protein. This type of flour is used
in bakery application as crumb
whitener or dough conditioner.
The use of this flour is very
limited (0.5%) because of
cleaning
drying
dehulling
conditioning
Flaking by extrusion

25. LECITHINATED SOY FLOUR
 This type of flour is produced by spraying lecithin/vegetable
oil into soy flour. The most common ratios used in this type
of flour are 3%, 6%, and 15% lecithin by weight.
 This type of flour is a good emulsifier and can be used for
partial or total replacement of egg.
 It improves dispersion of the flour and other admixed
ingredients in confectionery and cold beverage products.
 It also can increase the water retention in the bakery good
and extend the shelf life. Also, this is a good substitute for
animal protein to use in vegetarian cookies

26. SOY PROTEIN CONCENTRATES
 These are made by removing a portion of the carbohydrates
from defatted and de-hulled soy flakes. Defatted flakes or soy
flour is used as starting material
 Concentrates are a highly digestible source of amino acids that
retain most of the beans dietary fiber.
• dry
• liquid
Form
• Animal feed
• Meat processing
• Bakery & confectionery
• others
applications
• Nutrients
• emulsifier
• Fat and water absorption
• Texturants and others
function

27.  These are processed selectively by removing the
soluble carbohydrates from soy protein by either
aqueous alcohol or Iso-electric leaching.
 Soy protein concentrates contain at least 65% protein.
 During processing of soy concentrates, the
objectives are to immobilize the protein while
leaching away the soluble, removing the strong
flavor components and the flatulence sugars
(stachyose and raffinose). In turn, both protein and
dietary fiber contents are increased.

28. SOY PROTEIN ISOLATES
 These are prepared through water
extraction and minimum heat on soy
flakes.
 The end product is nearly carbohydrate
and fat-free, with no characteristic
“beany” flavor.
 Soy protein isolates prepared this way
are 90 percent protein by dry-weight,
possessing the greatest amount of
protein of all soy products.
 highly digestible source of amino acids
and because of the bland taste can be
added to foods without jeopardizing
flavor characteristics.

29.  Commercial production of soy protein isolates
traditionally uses defatted soybean meal that had the
oil extracted with hexane.
 A new screw-pressing process using CO2 as a
displacement fluid and known as gas-supported screw
pressing (GSSP) offers an environmentally friendly
way to produce isolates with little heat denaturation.
 Other traditional screw-pressing processes involve
frictional heat that denatures protein decreasing
protein solubility. High solubility, however, is required
to obtain maximum soy protein isolate yields.

31. TEXTURED SOY FLOUR
 From defatted soy flour through an
extrusion cooker.
 This allows for many different
forms and sizes. It contains 50
percent protein as well as the
dietary fiber and soluble
carbohydrates from the soybean.
 When hydrated, it has a chewy
texture and is widely used as a
meat extender.
 Textured soy flour is sold dried in
granular and chunk form and is

32. TEXTURED SOY PROTEIN
CONCENTRATES
 These are made by extrusion and are
found in many different forms and sizes.
Textured soy protein concentrates
typically contain 70 percent protein as
well as the dietary fiber from the soybean.
 When hydrated, they have a chewy
texture and contribute to the texture of
meat products. Soy protein concentrates
are texturized by using a wet extruder.
 The size of the textured concentrates
depends on its application. After,
extrusion-textured soy protein
concentrates can be converted into
different sizes using size reduction
equipment.
 Typical application of textured soy protein
concentrate is in meat products, like

33. ROASTED SOY NUTS
 Soy nuts are ideal for healthy
eating and dieting.
 These nuts are low in sodium
and fat and at the same time
rich in protein and fiber.
cleaning sizing soaking draining
Drying
and
roasting
Flavouring
and
packing

34. ISOFLAVONES IN SOYBEANS
• Isoflavones are found in high amounts in soybeans.
• Genistein and daidzein are the major isoflavones found in
soybeans.
• In whole soybeans, the isoflavones are present in a
concentration of 0.2–3.0 mg g1 .
• Soy experts recommend between 30 and 50 mg of
isoflavones per day.
• Isoflavones are available in several different forms, crunchy
granules, flour, and fine powder, can be labeled as ‘soy
isoflavone concentrate,’ which can be incorporated in cereals,
snacks, cookies, bread, health bars, drinks, and meat
replacements.

35. PROCESSING OF ISOFLAVONES
The concentration of Isoflavones in soy foods and
soy ingredients depends upon the
(1) genetics of soybeans
(2) environment where soybeans are grown, and
(3) processing technologies.
There are two methods to extract Isoflavones from
soybeans:
(1) chemical extraction and
(2) mechanical extraction.

36. CHEMICAL EXTRACTION OF
ISOFLAVONES
 Material from the solvent extraction, when converted
into soy concentrates and isolates generates a by-
product called soy molasses, that is typically
discarded. These molasses are a rich source of
isoflavones.
 In conventional process for the production of a soy
protein, soy flakes or flours are extracted with an
aqueous acid or an aqueous alcohol to remove
water-soluble materials from the soy flakes or flour, a
large portion of the isoflavones is solubilized in the
extract. The extract of water-soluble material

37. MECHANICAL EXTRACTION OF
ISOFLAVONES
 In this process, soybean germs are mechanically
separated from the cotyledons.
 These soy germs have five to six times more
isoflavones than the rest of the seed.
 On an average, 400 pounds of soybeans will produce
1 pound of germ.
 Some companies sell these soy germs as a source of
mechanically extracted isoflavones to be used in food
application, like cereal, bars, supplements, and
beverages

38. SOYA FIBRE
 Two types of edible fiber are produced from
soybean processing operations: hulls and
soy cotyledon fiber.
 Soy fiber contains approximately 38% crude
fiber and 76% total dietary fiber. The fiber
components in soybean hulls and in the
cotyledon are distinct and should be
considered separately.
 the water adsorption/binding nature
 used in products like beverages, puddings,
and retorted soups , systems with less water
like baked bread, muffins, crackers, cookies,

39. SOYBEAN PRODUCTS AND THEIR
USES
 Soy nourishments have turned out to be
more natural to devour worldwide and
have turned into a well-known decision
of numerous wellbeing cognizant
esteemed for their Versatility, Taste,
Nutritional Content, Environmental
Advantages and Health Benefits.
 The best-known and most widely used
products from soybeans are soybean oil
and soybean meal. Soybean oil is the
most widely used edible oil in the world
and soybean meal is the leading protein
and energy source for animal feeds

40. SOYBEAN OIL

41. BENEFITS
Helps to develop good body immune system
Maintains good brain function
Helps in preventing anaemia
Helps in keeping teeth strong and healthy
Helps in strengthening body tissues and organs
Helps In maintaining good eye health
Helps in preventing osteoporosis

42.  Soybean oil is an edible oil that can be refined to
produce for industrial applications paints, varnishes,
soap, lubricants, sealant and in pharmaceutical oil,
Cooking oil and as the base for shortening,
margarine, salad dressings and mayonnaise.

43. SOYBEAN MILK

44.  Pasteurization - soymilk must be treated to inactivate
spoilage microorganisms and extend its shelf-life
 Thermal treatment is also required to decrease content of
anti nutritional factors present in soy. However, affects
nutritional and quality attributes of soymilk
 When soymilk is heat-treated it develops brown color and
cooked flavor.
 High-pressure processing of soymilk has been reported to
be a potential alternative to thermal treatment . High-
pressure processing affects only non-covalent bonds so
proteins, enzymes and DNA are damaged while color,
taste and aroma compounds are not unaffected
 Aseptic packaging to achieve a non-refrigerated shelf-life
of at least a year. Usually, soymilk is sold in the
refrigerated section after ultra high-temperature
pasteurization that gives up to 12 wk of shelf-life

45. • Instant energy
booster
• Tackles
arthritis
• Maintaining
blood
pressure
• Maintains
cholesterol
levels
• Stronger
bones
• Reduce
breast cancer
risk
• Excellent
weightloss
supplement
BENEFITS

46. LECITHIN

47. WHAT IS LECITHIN USED FOR
Emulsifier for food products
• Bread, Margarine, Chocolate, instant
drinks
Animal feed
• Emulsification, digestion and binding
of dust during production
• Fish Farming
Non food applications / technical
applications
• Cosmetics
• Pesticides
• Paint industry etc.
Target quality of Lecithin
 Light Color – influenced strongly by
solids in the crude oil
 Technical use: < 0.3%
 Food products: target < 0.1%

49. SOY SPROUTS
 Consumption of soy sprouts is large in
China and Korea (14.2 percent) In the
Western world, the most common use of
soy sprouts is cooked with vegetables
and meat, poultry or fish.
 In Mexico, the main, if not the unique,
dish prepared with soy sprouts is called
"chop suey".
 In the Orient, soy sprouts are consumed
cooked as vegetable or in soup. The key
advantages of soya are its high protein
content, nutrients, minerals and insoluble
fiber.

50. SOY BUTTER
It is made by roasted
soybeans ground to a
paste resembling peanut
butter or by making from
soy flour mixed with little
oil.

51. VODKA:
 one known vodka brand which
produces vodka by soybean.
 Consumers’ assumption is that it
is preferred because of its
positive health effects.
 Soybean vodka includes distilled
soy with added caffeine, taurine
and guarana. Unlike many other
spirits it is specified that it has
sweet and smooth taste with
fresh and natural fruit flavors

52.  The invention provides soybean liquor, relates to solving the
problems of high alcoholicity and slow conversion of ethyl
ester existing in the liquor brewed from coarse cereals.
 In the soybean liquor, soybeans or millets are used as
main raw materials, and the brewing method of the
soybean liquor is the same as that of the common
liquor and comprises the steps of raw material drying,
crushing, bacteria inoculation, fermentation and
distillation
 The soybean liquor has the advantages of high contents of
nutritional substances, sweetness, fragrance, softness, little
pungency and quick conversion.

53. TOFU

54.  Tofu quality is influenced by nine
factors-
 the water to soybean ratio
 the soaking time and temperature of the
soybeans
 the grinding processing
 heat processing and the heating rate
 the stirring speed at various points in the
process
 the coagulation temperature,
 the type and concentration of the
coagulants
 method of adding the coagulant to the
soymilk weight
 time of press of the curds.

55. SOY PASTE
 Soy paste is one of the most important fermented Oriental
soyfoods in China and Japan, where it is called "Jiang" and
"Miso", respectively.
 Miso is a paste resembling peanut butter in consistency. It is
made from soybeans mixed with rice or barley or soybean
alone, a fermented soya bean paste that is used as a
flavouring, popular in Asian cuisine. It is a good source of
many minerals.
 Jiang is often made from soybeans and wheat. In China, jiang
is used as a base for sauces served with meat, seafood,
poultry or vegetable dishes. In Japan, miso is mainly
dissolved in water as a base for various types of soups.

57. SOY SAUCE

58. BENEFITS
Reduce
cholest
erol and
LDL
cholest
erol
level,
helps in
reducin
g the
risk of
breast
cancer.
Help in
reduce
weight.
cure
Diarrhe
a
enhanc
e
gastric
juice
secretio
n in
humans
.
Antimic
robial
activity
Culinar
y Uses
seasoni
ng
Substit
ute
for salt

59. TEMPEH

61. BENEFITS
An excellent source of dairy-free calcium.
Prebiotic , improve absorption and digestion.
Reduce inflammation, improved memory
Boosts Heart Health
Reduces cholesterol levels, helps in weight loss
Decreases oxidative stress
Promotes bone health
Decreases appetite

62. NATTO

63. Promotes
bone health,
heart health,
digestive
health, and,
due to the
Nattokanise,
• Good
source of
Vit A, D
• slowing of
bone loss
that occurs
over time
Rich in iron,
zinc, selenium
and copper
which are all
important for
immune system
health.
Pro-biotics
actually protect
gut from toxins
and harmful
bacteria
Nattokinase is an enzyme extracted and purified from a nattō.

64. SOYA NOODLES
 Soya having the highest content of protein
and minerals was selected and incorporated
in different proportions to develop value
added noodles.
 Noodles recipe includes soybean flour was
incorporated in different proportions i.e. 10,
20, 30, 40 and 50 by substituting the wheat
flour.
 A balanced blend of both the grain flours was
developed by mixing legume (soya bean)
and cereal (wheat). The dough was prepared
with water and fine fresh noodles were
extracted out using noodle making machine.
 These fresh noodles were then cooked using
a standardized recipe using ingredients like

65. PROTEIN-ENERGY WEANING FOOD
• Ingredients : maize, soya beans,
groundnut, and milk powder.
• Its quality was evaluated in terms of its
nutritive value; physicochemical,
functional, and sensory characteristics;
content of anti-nutritional factors; and
biochemical and Haematological
properties.
• The protein content was 17%, with
10.6% fat and 67.8% carbohydrates.
Calcium, iron, and phosphorus levels
were also high. The blend's protein
efficiency ratio was 2.5 The blend can
therefore be used as an ideal weaning
food to improve the nutrition status of
Ghanaian children and help solve

66. BREAD WITH ADDITION OF SELENIUM-
ENRICHED SOYA MALT
 Processing of this soya malt - Soaking of the soya beans in the
solution of hydroselenic acid with concentration 1.5 mg Se/L (20 g of Se
per 1 g of soya beans), then 4 days of beans germination at 20 °C,
drying at 50 °C until moisture content 8%, separation from the sprouts
and grinding.
 The soya malt was a powder containing 15–18 g of Se in 1 g. The
accumulated selenium was mainly in the protein fraction of soya malt.
 Addition of selenium-enriched soya malt to leaven intensified activity of
yeasts and lactic acid bacteria.
 The quality of the wheat bread with selenium-enriched soya malt was
better than that of the bread in control.
 The enriched bread had specific pleasant smell and soft texture. The
daily intake of 277 g of bread with the selenium-enriched soya malt,
which is added in quantity of 1.0–1.75% to mass of plain flour, ensures
the consumption of 30–50% of selenium recommended daily allowance

67. MULTIGRAIN GLUTEN FREE COOKIES
AND PASTA PRODUCTS
 Development by incorporation of gluten free ingredients in different
proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl
millet (PM), soya bean (SB) and groundnut (GN) were assessed for
their nutritional characteristics.
 Results of nutritional analysis concluded that these ingredients are a
rich source of crude fibre, protein, fat and ash or mineral content.
 In case of cookies, the formulation containing all the four ingredients i.
e. FM, PM, SB and GN in equal proportion (25% each) was liked
most and scored highest on 9-point hedonic rating scale.
 Whereas, in case of steamed pasta (PS) and steamed as well as fried
pasta (PF) products, the most acceptable formulation was the one
containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked
more than PS as frying increased the palatability of fried products.
 Although, all formulations of both products were moderately
acceptable having organoleptic score more than 7.0 as per

68. MEAT AND DAIRY ALTERNATIVES
 Because of the low costs and high nutritional value of soybean,
it is preferred instead of proteins of meat, egg and dairy
products Soy proteins may be processed into various
Texturized meat substitute products.
 These products may be in dry or frozen form and they are very
similar and color matching the corresponding meat.
 They are used in meat products as a binder for improving
yields, as a gelling agent to enhance emulsion stability and as
meat replacement to reduce cost.
 They are very suitable products for vegan nutrition. These
products have an elastic and somewhat spongy texture that is
utilized favorably in patties, stews and sauces.
 Soy cheeses and other dairy alternatives are not fermented

69. BIODIESEL
 Soybean oil shows great potential as an
environmentally friendly substitute for petroleum-
based diesel fuel, referred to as biodiesel.
 Especially in United States soybean is used for
biodiesel production. Fuels that are petroleum origin
have harmful effects on the environment. Therefore
using of environmentalist fuels such as biodiesel is
supported.
 The demand of biodiesel utilization increases with
time because of increasing energy demand,
decreasing fossil fuel reserves and advantages of

70. ADVANTAGES
• Impacts On
Diabetes.
• Improving
Memory and
Treating Muscle
Soreness
caused by
exercise
• Impact On
Hypercholester
olemia&
Cardiovascular
diseases
• Prevents
Asthma, Lung
Function, all
kind of Cancers
• Impact On
Insulin
Emission And
Vitality
Digestion.
• Impact On
Chronic Kidney
Disease.
• Impact On
Osteoporosis
And
Menopause.
• Impacts On
Platelet
Accumulation
And Fibrinolytic
Movement

71. CONCLUSION
 a very important legume
 known as “miracle plant”
 an important source of linoleic and linolenic acids.
 good alternative for vegan people.
 Soy sauce, soy milk, soy flour, meat alternatives,
soy oil and biodiesel from soybean are produced in
our country.
 However it is required more scientific research
about all soybean products.