Fermentation of Soybeans – Technology, Nutritional Properties, and Effects

Abstract

Soybean, which is a native oilseed plant of Asia, is widely used worldwide as a source of oil. However, oil is the only product that is procured from soybean seeds. A large variety of other products and by-products are also obtained from the seeds either before or after oil is extracted. Interest in the composition of soy products has exponentially grown because numerous potential anticarcinogens and other therapeutic agents have been reported to be found in soybeans and related products. Soybean seeds are grown primarily to produce oil which has a unique fatty acid profile; it predominantly contains unsaturated fatty acids, including monounsaturated fatty acids and polyunsaturated fatty acids. Linoleic acid, and to a much lesser extent, a-linolenic acid, are the most abundant fatty acids of soybean oil. Fermentation is a traditional method that has been reported to not only improve nutritional content but also decrease undesirable compounds, thereby recreating a better product with improved nutritional value.