Campus Units

Food Science and Human Nutrition

Document Type

Book Chapter

Publication Version

Accepted Manuscript

Publication Date

12-20-2017

Journal or Book Title

Achieving sustainable cultivation of soybeans

Volume

2

Issue

8

Abstract

Soybeans, foods derived from soybeans (e.g., tofu, soymilk, soy infant formula, tempeh) and food and dietary supplement ingredients derived from soybeans (e.g., soybean oil, soybean proteins, isoflavones) have been under intensive research for their health effects especially over the past 25 years. 2 This intensive research derives from the recognition of soybeans as having desirable nutritional properties, containing about twice the protein of other legumes/serving, with good protein quality, such that some soybean protein ingredients have protein digestibility corrected amino acid scores commensurate with proteins thought to be optimal to meet human protein needs (Messina 1999). Soybean oil is used as the nutritional standard fat source for the AIN-93G diet for growing rodents(Reeves 1997); its high content of polyunsaturated fats, including a high ratio of α-linolenic: linoleic acids (~ 1: 7.5)(Messina 1999) make it well-aligned to meet human as well as rodent requirements for n-3 and n-6 essential fatty acids.

Comments

This is a book chapter from Achieving sustainable cultivation of soybeans; Burleight Dodds Science Publishing, 2017. Posted with permission.

Copyright Owner

Burleight Dodds Science Publishing

Language

en

File Format

application/pdf

Published Version

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