Advantages And Disadvantages Of Soybean

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Chapter 1 Introduction
The soybean (US) or soya bean (UK) (Glycine max) is a species of legume inherited to East Asia, widely grown for its edible bean which has numerous uses. It is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products and a potential source of bioactive peptides. Fat-free soybean meal is a significant and cheap source of protein. However, the recent knowledge of soy nutritional and functional properties has considerably increased the interest and consumption of soy products also in Western World. The associated advantages of the use of soy products in preventing heart disease, obesity, cancer, blood cholesterol, diabetes,
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Desmethoxycurcumin and bis-desmethoxycurcumin are the other two curcuminoids of turmeric. The curcuminoids are natural phenols that are responsible for the yellow color of turmeric which may be used as a food colouring. Curcumin can exist in several tautomeric forms, including a 1, 3-diketo form and two equivalent enol forms. The enol form is energetically more stable in the solid phase and in solution. As a food additive, its E number is E100
Whey addition to soymilk increases its therapeutic as well as nutritional value. It also helps in fermentation as it contains lactose which is a good substrate for lactic acid bacteria during fermentation. Addition of whey also increases mineral and vitamin content of soymilk which are retains in whey. Whey disposal problem is also reduced which is utilized for human nutrition.
While curcumin is not used in regular medicine, it is widely prescribed in Indian medicine as a potent remedy for liver disorders, runny nose, diabetic wounds, rheumatism, digestive aids, cough, and sinusitis. Curcumin has both antioxidant and anti-microbial properties, and it may help lower cholesterol by stopping the oxidation of cholesterol to promote vascular

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