Comprehensive examination of the practical aspects of soybean processing techniques and utilization strategies, highlighting the importance of soybeans across industries
Soybeans: Processing Techniques and Food Valorization presents a thorough examination of soybean science and technology. It starts with a detailed look at the historical significance, cultivation methods, and global impact of soybeans, setting the groundwork for an in-depth analysis of sustainable farming. The book emphasizes environmental and social factors, providing insights into enhancing soybean production while conserving resources and benefiting communities.
Beyond growth practices, the book looks at the nutritional aspects of soybeans, emphasizing their health advantages and importance in diets. It discusses bioactive elements, highlighting the functional and medicinal benefits of soybeans, and leads into a comprehensive exploration of processing techniques. The journey from harvest to final product is outlined, covering the complexities of soybean processing, including the extraction, refinement, and application of soybean oil and protein.
The book reviews marketing strategies for soybean value-added products, consumer trends and preferences in soybean consumption, and global trade dynamics of soybean products. Case studies of successful soybean value addition ventures are included in their own dedicated chapter.
Soybeans also discusses:
The diverse landscape of soybean-based food products, examining innovation and market trends in the food industry
Functions of soybean protein and oil in various products, ranging from baked goods to alternatives for meat and dairy
Use of soybeans in biofuel production, traditional remedies, and their role in animal feed, cosmetics, and pharmaceuticals
Emerging research areas and opportunities in soybean science and technology
Ways soybeans can contribute to food security and tackle global issues to promote sustainable growth and innovation globally
Soybeans: Processing Techniques and Food Valorization serves as an all-encompassing guide for professionals and researchers aiming to explore the extensive possibilities of soybeans for a healthier and sustainable future.
List of Contributors xxvii Preface xxxiii 1 The Role of Soybeans in Sustainable Agriculture 1 Mushtaq Ahmad Khan, Abid Khan, Raheem Shahzad, Abdul Basir, Monsif Ur Rehman, Muhammad Adnan, Tian Shilin, Hayssam M. Ali, Hafiz Samra Younis, Muhammad Salman Ghaffar, Muhammad Sajid Qureshi, Fazal Jalal, and Sahar Mumtaz 2 Soybean Meal: Production, Uses, and Applications 31 Muhammad Sibt-e-Abbas, Rimsha Umar, Maria Tahir, Nishwa Latif, and Tamseela Malik 3 Introduction to Soybean: History, Cultivation, and Importance 51 Nitish Joshi, Romandeep Kaur, Marya Bibi, Bibek Adhikari, Shah Fahad, and Taufiq Nawaz 4 The Soybean Harvest: Techniques and Best Practices 77 Iqra Malik, Kamran Ashraf, Zeki Erden, Çagdas Can Topark, Hakki Akdeniz, and Qamar uz Zaman 5 Sustainable Intensification and Value Addition in the Soybean Supply Chain 103 Abdul Ahid Rashid, Nayab Altaf, and Salman Saeed 6 Advanced Soybean Cultivation, Genetics, and Sustainable Practices: A Plant Scientist’s Perspective 125 Narkhede Gopal Wasudeo, Gollangi Harish Kumar, and Manchikatla Arun Kumar 7 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 145 Sadaf Shakoor, Adnan Mukhtar, Muhammad Asif, and Mariam Munir 8 The Soybean Solution: Adding Value from Farm to Fork 165 Sadia Zafar, Muhammad Mutie-Un-Nabi, Rizwan Rasheed, Muhammad Arslan Ashraf, Maria Bilal, Javed Iqbal, and Banzeer Ahsan Abbasi 9 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 199 Bancha Yingngam 10 Understanding Soybean Quality Parameters 245 Muhammad Sibt-e-Abbas, Rimsha Umar, Tamseela Malik, Maria Tahir, and Nishwa Latif 11 Soybean Storage and Preservation Methods 267 Iqra Malik, Kamran Ashraf, and Qamar uz Zaman 12 Valorizing Soybean By-Products: Strategies for Effective Utilization and Sustainability 291 Anam Aman 13 Soybean Protein Isolates and Concentrates 315 Asif Ahmad, Rai Muhammad Amir, and Sajid Fiaz 14 Soy-Based Snacks and Convenience Foods 347 Saira Ishaq 15 Soybean Packaging and Labelling Regulation 367 Rashida Perveen, Farrukh Sardar, Mavra Ameen, Muhammad Riaz, and Muhammad Naveed Babur 16 Soy Foods: Types and Nutritional Value 381 Saima Rafiq, Maria Latif, and Sheraz Hussain 17 Soybean in Animal Feed: Benefits and Considerations 399 Syeda Maryam Hussain, Muhammad Jehanzaib Arsalan, and Tanveer Ahmad 18 Soy-Based Foods: Tofu, Tempeh, and Beyond 427 Waqas Ahmed and Anam Saeed 19 Soy Milk and Dairy Alternatives 451 Abdullah Ahmed Butt and Zahra Ahmed 20 Global Trade Dynamics of Soybean Products 483 Adeeba Khan and Imtiaz Hussain 21 Soybean Research and Innovation Trends 505 Farah Javed, Rashida Perveen, Iftikhar Younis Mallhi, and Muhammad Naveed Babur Index 527
Rai Muhammad Amir, Associate Professor, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan. Sajid Fiaz, Assistant Professor, Institute of Molecular Biology and Biotechnology, The University of Lahore, Pakistan. Asif Ahmad, Professor/Director, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan.
