Food Science and Human Nutrition
Journal or Book Title
Achieving sustainable cultivation of soybeans
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.
Burleight Dodds Science Publishing
Hendrich, Suzanne, "Nutritional, nutraceutical and functional properties of soybeans" (2017). Food Science and Human Nutrition Publications. 162.