Abstract
Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins, phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers in the USA agreed that soy foods are healthy foods. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population and also considered cholesterol free product for cardiovascular disorders. Fermented soy milk is a good source of bioactive peptides such as anti-ACE, antioxidative, anti-cancer and immunomodulatory. Many fermented soy milk based products such as soy cheese, soymilk-kefir, soy yoghurt etc. are produced.
Highlights
Soybean, (Glycine max) (L) Merr. is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products and a potential source of bioactive peptides [1]
Soy protein has been investigated for benefit in terms of other cardiovascular disease risk factors, reducing menopausal symptoms, weight loss, arthritis, brain function, and exercise performance enhancement
Soymilk fermented,with Bifidobacterium significantly decreased the levels of total plasma cholesterol and very low-density lipoprotein (VLDL)+low-density lipoprotein (LDL)-cholesterol in rats [9]
Summary
Soybean, (Glycine max) (L) Merr. is economically the most important bean in the world, providing vegetable protein for millions of people and ingredients for hundreds of chemical products and a potential source of bioactive peptides [1]. Soybean contains about 40% protein [2]. Phytochemicals, saponins, phytic acid and fiber, all thought to provide health benefits. Phytochemicals include the isoflavones (genistein, daidzein and glycitein), phytic acid and saponins. Soy protein has been investigated for benefit in terms of other cardiovascular disease risk factors, reducing menopausal symptoms, weight loss, arthritis, brain function, and exercise performance enhancement. Soymilk is considered as a suitable economical substitute for cow’s milk and an ideal nutritional supplement for lactose-intolerant population [4]. It naturally has about the same amount of protein (though not the same amino acid profile) as cow’s milk
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