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.
Copyright Owner
Burleight Dodds Science Publishing
Copyright Date
2017
Language
en
File Format
application/pdf
Recommended Citation
Hendrich, Suzanne, "Nutritional, nutraceutical and functional properties of soybeans" (2017). Food Science and Human Nutrition Publications. 162.
https://lib.dr.iastate.edu/fshn_ag_pubs/162
Comments
This is a book chapter from Achieving sustainable cultivation of soybeans; Burleight Dodds Science Publishing, 2017. Posted with permission.