Value - Added Products from Soybean: Removal of Anti-Nutritional Factors via Bioprocessing

Soybean is the second largest acreage crop in the United States (29%), right after corn (35%) according to the American Soybean Association [1]. Soybean is widely consumed in the world, particularly in Asian countries. The various soybean products could be separated in‐ to non-fermented and fermented soybean products. The non-fermented soybean products include soymilk, tofu, yuba, soybean sprouts, okara, roasted soybeans, soynuts and soy flour, immature soybeans, cooked whole soybeans, and the fermented oriental soybean products include soy paste (Jiang and Miso), soy sauce, Tempeh, Natto, soy nuggets (Dou‐ chi), sufu. In the United States, soy oil is often used for food and biodiesel production. The soybean processing process is shown in Figure 1. After the oil extraction, the residue – flaked soy meal, is usually produced into four products (textured soy flour, soy protein con‐ centrate and soy protein isolate, 48% soy meal, soluble soy carbohydrate). The textured soy flour could be used in bakery products, meat products, infant food etc. Soy protein concen‐ trate and isolate could be used in baby food, bakery products, cereals, lunch meat etc. SSPS (soluble soybean polysaccharides) functions as a dispersing agent, stabilizer, emulsifier, and has good adhesion properties [2]. The 48% soy meal is used for animal feed. The portions of different animal usages are poultry (48%), swine (26%), beef (12%), dairy (9%), pets (2%), others (3%) [1]. Poultry and swine usages account for74%.