Rashtriya Krishi (English)

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Health Benefits of Soymilk


Affiliations
1 Department of Home Science, MMV, Banaras Hindu University, Varansi (U.P.), India
2 Department of Human Development and Family Studies, College of Home Science, Maharana Pratap University of Agriculture Technology, Udaipur (Rajasthan), India
     

   Subscribe/Renew Journal


The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food Agricultural Organization. Soybeans produce significantly more protein per acre than most other use of land. The beans also contains significant amount of phytic acid, -linolenic acid and is flavones. Traditional non-fermented food uses of soybeans include soymilk and tofu. Fermented foods include soy sauce, fermented bean paste, natto and tempeh. The oil is used in many industrial applications. The main producers of soy are the USA (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%).
Subscription Login to verify subscription
User
Notifications
Font Size


Abstract Views: 263

PDF Views: 0




  • Health Benefits of Soymilk

Abstract Views: 263  |  PDF Views: 0

Authors

Archana Singh
Department of Home Science, MMV, Banaras Hindu University, Varansi (U.P.), India
Nidhi Singh
Department of Human Development and Family Studies, College of Home Science, Maharana Pratap University of Agriculture Technology, Udaipur (Rajasthan), India
Archana Chakravvarty
Department of Human Development and Family Studies, College of Home Science, Maharana Pratap University of Agriculture Technology, Udaipur (Rajasthan), India

Abstract


The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food Agricultural Organization. Soybeans produce significantly more protein per acre than most other use of land. The beans also contains significant amount of phytic acid, -linolenic acid and is flavones. Traditional non-fermented food uses of soybeans include soymilk and tofu. Fermented foods include soy sauce, fermented bean paste, natto and tempeh. The oil is used in many industrial applications. The main producers of soy are the USA (35%), Brazil (27%), Argentina (19%), China (6%) and India (4%).