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Chemistry and Nutritional Value of Soybean Components

  • Chapter
Soybeans

Abstract

The soybean is one of the most economical and valuable agricultural commodities because of its unique chemical composition. Among cereal and other legume species, it has the highest protein content (around 40%); other legumes have a protein content between 20% and 30%, whereas cereals have a protein content in the range of 8-15%. The soybean also contains about 20% oil, the second highest content among all food legumes. (The highest oil content is found in peanut, which is about 48% on dry matter basis. The third highest oil content is chickpea, which is about 5%. The remaining food legume species have oil contents in the range of 1-3.6%) (Salunkhe et al. 1983). Other valuable components found in soybeans include phospholipids, vitamins, and minerals. Furthermore, soybeans contain many minor substances, some of which, such as trypsin inhibitors, phytates, and oligosaccharides, are known to be biologically active. Others, such as isoflavones, are just being recognized for their powerful ability to prevent human cancers and other diseases (Messina et al. 1994, Chapter 10 of this book). In this chapter the chemical components of soybeans are discussed with respect to their occurrences, properties, nutritional value, physiological roles, and assay methodology.

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    KeShun Liu

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Liu, K. (1997). Chemistry and Nutritional Value of Soybean Components. In: Soybeans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1763-4_2

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