Research on the deliciousness of processed soybean current state and future prospects of soybean breeding ”EDAMAME”

Soybeans are rich in proteins and lipids often called “meat of the field.” Green soybeans, which immature also highly nutritious contain high levels carotene vitamin C. In Japan, green soybeans used to be harvested consumed from May November; however, with development freezing storage technologies, they now available throughout year. Globally, there has been an increase consumption soybean food, edamame, originated along tofu soy sauce. Currently, more than 400 unique varieties Japan; nonetheless, studies investigating components that determine palatability at genetic level scarce. During Soybean Research Session 69th Annual Meeting Japanese Society for Food Science Technology 2022, results future prospects present study were presented by Dr. Tomoki Hoshino Department Food, Life Environmental Sciences, Faculty Agriculture Yamagata University, who is currently developing new cultivars analyzing genes consumer palatability.