Soybeans as a food source

Abstract

Food uses of soybean oil protein are reviewed. Coverage includes soybean production, storage, and processing. Emphasis is on conversion of crude soybean oil into salad and cooking oils, shortening, margerine and lecithin products, the processing of defatted soybean flakes into flours and grits, protein concentrates and isolated proteins, and the various uses of the nutritional properties of the proteins are discussed.