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VOL. 10, ISSUE 4 (2025)
The nutritional, phytochemical properties, processing of Soybeans, and developed soy foods
Authors
Ogbonnaya Madukwe, Ikpo JC, Ogbonna Chinyere R
Abstract
Soybean (Glycine max) is a leguminous crop
with a lot of nutritional benefits. Besides being a very rich source of
protein, soybeans also contain vitamins, minerals, and phytochemicals such as
isoflavones, which may be absent in some roots and tubers. Soybean processing
is essential as it improves their nutritional value, safety, and functionality,
making them a more valuable and versatile crop. There exist different types of
developed soy foods in the market that come with varied flavours and textures,
and a low-fat, nutritionally balanced diet. The nutritional and phytochemical
quality of soybeans and associated health benefits were reviewed. This article
also covers the significance of processing soybeans while addressing the
adverse effects of over-processing or overheating. It concluded by addressing
soy foods and recently developed soy foods in the market, with the intention to
inspire further research on innovative soy foods, aimed at reducing food waste
and enhancing the sustainability of the soybean processing industry.
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Pages:42-47
How to cite this article:
Ogbonnaya Madukwe, Ikpo JC, Ogbonna Chinyere R "The nutritional, phytochemical properties, processing of Soybeans, and developed soy foods". International Journal of Advanced Scientific Research, Vol 10, Issue 4, 2025, Pages 42-47
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