Asian Journal of Dairy and Food Research
Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151
A Bibliometric Analysis of Soy-based Beverages and Tofu: A Global Perspective
Submitted13-09-2022|
Accepted06-02-2023|
First Online 03-03-2023|
Originally from Asia, the soybean (Glycine max) was brought to the United States by Mr. Samuel in 1765 (Chen et al., 2012). One of the most valuable crops in the world is soybeans, which are also used as an oil seed crop, livestock and aquaculture feed and a feedstock for biofuels. Soybeans are also a staple food in most Asian nations and a good source of protein for the human diet. One of the “biotech foods” that has been genetically modified (GM) and is currently employed in an increasing number of food products is soybean, which has grown to become a significant global crop (Molina et al., 2012).
Soybeans are high in protein and have a high oil content; by weight, oil makes up about 60% of dry soybeans (Henkel, 2000), 35% of the remaining ingredients are carbs, while 5% or so is ash. Soybeans also include a wealth of essential vitamins, flavonoids and polysaccharides (Sasi et al., 2022). Because of their high soy protein content, which includes considerable amounts of the essential amino acids that the human body cannot produce, soybeans are a fantastic source of complete protein. According to reports, soybeans have a high concentration of isoflavones (1-5 g/g dry soybean) that may have beneficial impacts on health, including alleviating postmenopausal women’s symptoms, lowering the risk of osteoporosis, preventing cardiovascular illnesses and having antimutagenic actions (Zhu et al., 2020).
Soybeans have been used by Asian people in a variety of ways for more than a thousand years. These soy foods have recently started to enter Western diets and societies. In the modern world, soy meals come in a wide variety (Kumar et al., 2022). In addition to the high protein and isoflavone content, soybeans also contain anti-nutritional factors (ANFs) including phytic acid and flatulence factors such as raffinose and stachyose that hinder consumer acceptance (Fig 1) (Sasi et al., 2022).
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