Chapter III

Review of Related Literature

The most well-liked and extensively used cooking oil worldwide is soybean
oil, the other main product of soybeans. One of the healthiest cooking oils,
soybean oil is high in polyunsaturated fatty acids, primarily linoleic acid (omega-
6). 27 percent of the vegetable oil produced worldwide comes from soybeans. In
addition to oil and protein, soybeans are a good source of important
micronutrients like vitamin E and have valuable specialized metabolites like
saponin. Some legumes have a special capacity for symbiotic nitrogen fixation,
which accounts for the high protein content of soybean seeds. Soybean plants
produce significant amounts of practically free and environmentally friendly
nitrogen through a close symbiotic relationship with rhizobial bacteria. (Fang &
Kong, 2022)

Soybean is among the foremost endless vegetation interior the universal.

Vegetable oil and protein dinner both appreciate the utilize of soybean seeds.
Soybean yield has hoisted at the most prominent rate rate of any basic trim all
through the 1970s. The most recent surge in yield is in line with the developing
call for for oil and feast. For administrative and environmental reasons, it's
faraway vital to have a deeper draw near of the extraordinary extend of
cultivating methodologies utilized in soybean plants. we are ready to moreover
communicate around the capacity pursuing among improved administration of
microbial inocula and soil conditions. whether or not utilized as a vegetable edit
or prepared into a dissemination of soybean dinners items, soybean generation
is anticipated to upward thrust interior the fate in coordinate rate to rising call for.
With the utility of more later genomic innovation, the edit has huge capacity to
progress wholesome first-class for people around the world. (Hamza,
Muhammad, et al. 2024)

Soybeans, originally from East Asia, have become a crucial global crop,
providing food security and a variety of products. They account for 25% of the
world's edible oil and two-thirds of global livestock protein concentrate. Beyond
direct human consumption, soybeans play a vital role in crop rotation, improving
soil health and preventing erosion. A comprehensive review explores soybeans'
historical significance, botanical traits, geographical distribution, and impact on
climate, as well as their reproductive biology. The review also discusses
advancements in genetic improvement and biotechnological applications in
soybean breeding, particularly focusing on transgenic production. Efforts to
enhance disease resistance in Indian soybean varieties are explored in detail,
including the identification of resistance loci, markers, and mutations. (Mishra,
Riya, et al. 2024)
 Soybean contains small and stable oil bodies that constitute 18%–22% of
its overall mass. These oil bodies are structured droplets of triacylglycerol rich in
minor bioactive components. They are encased by a monolayer of phospholipids
in which seven oleosins, two caleosins, and one steroleosin are incorporated.
Following standard aqueous extraction, the soybean oil bodies (SOBs) develop a
secondary protein layer that primarily consists of lipoxygenase, glycinin, β-
conglycinin, and Bd 30K/P34. As part of the formulation of numerous food
products, SOBs have been thoroughly researched to comprehend their
characteristics and interactions with other components to replace conventional
oil-in-water emulsions. However, SOBs demonstrate unfavorable behavior under
specific conditions that can be addressed by coating them with polysaccharides.
This article offers a detailed overview of the structure and composition of
soybean oil bodies and examines the application of their properties in major
successful food applications. (Zhao, Q., Xu, Y., & Liu, Y. 2022)

Soybean (Glycine Max) is a great economic significance due to its

substantial oil content (18%), high-quality proteins (~40%), contribution to soil
fertility, high productivity, and profitability; therefore, it is aptly called the miracle
crop. Soybeans serve as a major source of polysaccharides, soluble fibers,
phytosterols, lecithins, saponins, and phytochemicals, particularly isoflavones,
which either separately or together aid in health by lowering the prevalence of
debilitating diseases such as hyperglycemia, hypertension, dyslipidemia, obesity,
inflammation, cancer, etc. Historical literature indicates that soybean seeds have
been mainly utilized in Asia to create a variety of fresh, fermented, and dried
foods, such as soy milk, tofu, soy paste, soy sauce, miso, natto, etc. , which have
now gained popularity worldwide.(Modgil, Rajni, et al. 2021)

In recent times, heightened awareness of the health advantages linked to

eating soy-based foods, understanding of milk-related allergies, and a shift
towards more sustainable food production have resulted in a rise in the variety of
soy-based products available. The largest producers globally, the USA, South
America, and China, originate from the Pacific region. This extensive production
is paired with the build-up of related by-products, notably, a substance referred to
as okara. Okara is a paste abundant in fibre (50%), protein (25%), fat (10%),
vitamins, and trace elements. Its effective utilization could yield economic
benefits and diminish the likelihood of environmental pollution. Its substantial
fibre content and minimal production costs indicate that it could also serve as a
dietary supplement to avert diabetes, obesity, and hyperlipidaemia. Chemical or
enzymatic treatment, fermentation, extrusion, high pressure, and micronisation
can all enhance the soluble fibre content, therefore improving nutritional quality
and processing characteristics. However, the product also deteriorates swiftly
due to its high moisture content (70–80%), rendering it challenging to manage
and costly to dry through conventional methods. The objective of this paper is
hence to thoroughly examine the existing literature on this topic to formulate a
comprehensive protocol for okara utilization and valorisation. A cost/benefit
analysis could facilitate the creation of eco-friendly, sustainable protocols for the
development of high-value nutritional products. (Colleti, Alessandro, et al. 2020)

Conventional methods for extracting bioactive compounds from soybean

are often utilized due to their simplicity and low cost, but they involve toxic
solvents and yield lower amounts. The bioactive compounds found in soybean
demonstrate antioxidant, anti-cancer, anti-diabetic, anti-obesity, anti-
inflammatory, and both cardio and neuroprotective effects. The characterization
and examination of the biological activity of these bioactive compounds have
furnished researchers and food producers with essential insights for crafting
functional food items and nutraceutical ingredients. This review evaluates its
nutritional profile and aims to shed light on the extraction methodologies for
bioactive compounds along with those identified by different researchers. The
biological properties of Glycine max extracts and their potential uses in food
products , biodegradable films , and therapeutic purposes (wound healing and
anti-inflammation) are also addressed in this study. This represents the first
review of its kind to outline and clarify various extraction techniques and the
characterization of bioactives, in addition to their biological activity documented
across diverse literature, enabling food manufacturers and researchers to access
a concise overview. (Kumar, Manoj, et al. 2023)

Soybean (Glycine max) has been cultivated as forage and as a significant

protein and oil crop for thousands of years. The process of domestication, along
with breeding advancements and improved cropping systems, has established
soybeans as the most extensively grown and utilized oilseed crop worldwide.
Originating in China and Eastern Asia, currently, 80 85% of the global soybean
production, roughly 88 million hectares, takes place in the Western Hemisphere.
Besides breeding technologies, enhanced agronomics, precision agriculture, and
digital agriculture have propelled advancements in soybean production and
profitability. The main objectives of advancements in soybean breeding and
cropping systems encompass yield enhancement, improved seed protein and oil
composition and quality, and yield maintenance through resistance and
management of weeds, pathogens, insect pests, and abiotic stresses. This
chapter chiefly outlines the introduction and enhancement of soybeans in the
United States. Contributing authors detail classical and molecular breeding,
biotechnology, management of biotic and abiotic stresses, and improvements in
soybean agronomics and cropping systems that optimize soybean productivity,
 profitability, and sustainability to meet the ever-increasing global demand for
protein and oil for feed, fuel, and food. ( Anderson, Edwin J., et al. 2019)

The area dedicated to soybean Merr) cultivation is growing in Germany as a

means to achieve self-sufficiency through its use in feed and food. This study aimed
to assess the effects of solar radiation, temperature, and precipitation on the
productivity and quality of soybean seeds in central and southern Germany. A multi-
factorial field experiment was conducted with three repetitions at four sites in 2016
and five sites in 2017, evaluating 13 soybean varieties from the maturity groups MG
00 and MG 000. Taking all evaluated factors into account, "variety" was found to be
highly significant regarding protein content ) and oil content , but not in relation to
seed yield. The broad sense heritability for protein content was H2 = 0. There was a
significant negative correlation between protein and oil content. Seed yield showed a
significant positive correlation with solar radiation and precipitation , but a significant
negative correlation with Crop Heat Units. None of the environmental factors
assessed had a significant impact on increasing the protein or oil content of
soybeans. (Sobko, Olena, et al. 2020)

Globally, soybeans are cultivated to satisfy the demands for nutrition in

animals and humans, oil extraction, and various industrial applications. Years of
research on soybeans, innovative agricultural techniques, and the employment of
higher-yielding resistant seed varieties have resulted in increased crop outputs.
Worldwide, soybean producers have adopted improved processing techniques to
create nutritious, high-quality meal and extracted oil for use in animal feed and
the food sector. Soybeans possess highly digestible proteins and are refined
using diverse mechanical and chemical methods to yield high-quality ingredients
for animal feed. Defatted soybean meal (DSM) is typically produced through the
solvent extraction method of soybeans, which leads to the removal of nearly all
oil content. When the oil is not extracted, full-fat soybean meal (FFSBM) is
generated. This variant serves as an excellent source of dietary energy by
preserving the lipid component and is extremely beneficial in animal feeds by
minimizing the requirement for additional exogenous lipids. However, some anti-
nutritional factors (ANF) may be present in FFSBM if appropriate heat treatment
is not administered prior to inclusion in the final feed. These ANF can negatively
impact the functioning of internal organs and the overall growth performance of
the animal. Among these ANF, protease inhibitors are the most significant, yet
they can be easily eliminated with ideal thermal processing. Nevertheless, if the
processing protocols are not strictly adhered to, excessive heat treatment might
occur, leading to both diminished protein quality and reduced amino acid
bioavailability in the meal. On the other hand, inadequate heat treatment may
result in the persistence of certain ANF in the meal. Thermally resistant ANF can
be significantly decreased in the beans and meal when dietary enzyme
supplementation is incorporated into the final feed. This method is both cost-
effective and widely used in commercial applications. Following processing, the
quality of soybean meal is frequently evaluated through in vitro methods
conducted at commercial analytical laboratories to determine the nitrogen
solubility index (NSI), protein dispersibility index (PDI), urease activity (UA), and
protein solubility in potassium hydroxide. Once processed suitably, FFSBM or
DSM can be optimally integrated into the diets of poultry and aquaculture to
improve economic viability, animal nutrition, production performance, and the
quality and nutritional worth of the meat and/or eggs produced. (Toomer, Ondulla
T., et al. 2023)
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