Soy items originate from soybeans. Soybeans are vegetables that have been a piece of Asian weight control plans for a considerable length of time. Soybeans are utilized to make tofu, soymilk, soy flour, miso and numerous different nourishment's. In contrast to other plant nourishments, soybeans have a high protein content, identical to creature food sources. Like meat, soy is a finished protein.

1. BHARAT TECHNOLOGY
TOPIC :- SEMINER ON SOY PRODUCT
PRESENTEDBY :-
TUHIN SAMANTA
pHno- 9732659761

2. INTRODUCTION
Q.1) What Is SOY ?
Soy, a versatile bean, is found in foods like soy milk, soy sauce, miso (soybean paste),
tempeh (which is kind of like a soy cake), and tofu. Soy is also sometimes added to
foods like breads, cereals, and meat products, and used as a meat substitute in
vegetarian products such as soy burgers and soy hot dogs.
Whole soy beans (edema) and foods that contain whole soy are a good source of
protein.

3. What Are the Benefits of SOY?
Many Americans have added more soy to their diets because of increased
availability and scientific studies that have shown that soy may offer health
benefits, including lowering blood cholesterol and reducing the risk of
certain cancers.
The real health benefits of soy might lie in its nutritional content and the fact
that people often use soy foods as a replacement for less-healthy foods. Soy
foods are a great source of protein and contain other important nutrients,
such as fiber, B vitamins, and omega-3 fatty acids. Foods containing soy
protein are also a healthy alternative to meats and other animal products that
contain cholesterol and saturated fat.

4. EDAMAME
INTRODUCTION
Edamame or edamame bean is a preparation of immature in the pod, found
in the cuisine of and . The pods are boiled or steamed and
served with salt. In Japan, it is usually blanched in 4% salt water and not served with
salt.
The Japanese name, edamame is used commonly to refer to the dish. It literally means,
"stem bean" (eda = "branch" or "stem" + mame = "bean"), because the beans were
often sold while still attached to the stem.

5. Nutrient content
The United States Department of Agriculture states that
edamame beans are, "a soybean that can be eaten fresh and
are best known as a snack with a nutritional punch".
Edamame is rich in protein, dietary fiber, and
micronutrients, particularly folate, manganese, phosphorus
and vitamin K .
The balance of fatty acids in 100 grams of edamame is
361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty
acids.
As a significant source of plant protein, edamame beans are
under research to establish whether a relationship exists for
soy consumption with reduction of disease risk.

6. SOY MILK
Introduction
Soy milk is a plant milk produced by soaking dried soybeans and grinding them in
water.
A traditional staple of East Asian cuisine, soy milk is a stable emulsion of oil, water and
protein. Soy milk can be produced at home using a soy milk machine.
Health & Nutrition
Soy milk is a complete protein and has about the same amount of protein as cow's milk;
it can replace animal protein and other sources of dietary fiber, vitamins and minerals.
Soy milk contains little digestible calcium because calcium is bound to the bean's pulp,
which is indigestible by humans. To counter this, manufacturers enrich their products
with calcium carbonate. Unlike cow's milk, soy milk has little saturated fat and no
cholesterol.

7. Products
There are some products are made from Soy Milk are listed below :
Soy Cheese
Soy Yogurt
Tofu Tempeh

8. TOFU
INTRODUCTIION
Tofu, also known as bean curd, is a food made by coagulating soy milk and then
pressing the resulting curds into soft white blocks. It is a component in East Asian and
Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu
and tofu that has been processed in some way. Tofu is bought or made to be soft, firm,
or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is
often seasoned or marinated to suit the dish.
PRODUCTION
Tofu is made by coagulating soy milk and pressing the resulting curds. Although pre-
made soy milk may be used, some tofu producers begin by making their own soy milk,
which is produced by soaking, grinding, boiling and straining dried (or, less commonly,
fresh) soybeans. Coagulation of the protein and oil (emulsion) suspended in the boiled
soy milk is the most important step in the production of tofu. This process is
accomplished with the aid of coagulants.

9. NUTRITION & HEALTH
Tofu is considered a cool agent in Traditional Chinese medicine. It
is claimed to invigorate the spleen, replenish qi, moisture and cool
off Yang vacuity, and to detoxify the body. However, there is no
scientific evidence supporting neither such claims, nor their
implied notions.
In Chinese traditional medicine, tofu is suitable for those who are
weak, malnourished, deficient in blood and qi; is suitable for old,
slim or otherwise; suitable for those with high fat content in blood,
high cholesterol, overweight, and with hardened blood vessels;
suitable for people with diabetes; for mothers with low breast milk
supply; for children and young adults; for those with inflamed
respiratory tract, with phlegm, coughing and asthma. Tofu is also
suited for people of old age; it is recommended to eat with liquor,
since tofu contains cysteine, which can speed up the detoxification
of alcohol in the body, and lessen the harm done to the liver,
protecting the liver.

10. REFERENCE
• Dubey R.C., A Textbook of Biotechnology,
S. Chand & Company Ltd., New Delhi, 2013,
Page :- 428-433

11. THANK YOU