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Comparative Determination Of The Protein Contents Of Breadfruit, Brown Beans And Soyabeans Seminar
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The soybean (Glycine max (L.) Merrill family Leguminosae, subfamily
Papilionoidae) originated in Eastern Asia, probably in north and central
china. It is believed that cultivated varieties were introduced into
Korea and later Japan some 2000 years ago. Soybeans have been grown as
food crop for thousands of years in China and other countries of East
and South East Asia and constitute to this day, an important component
of the traditional popular diet in these regions (William, 2003).
Although the U.S.A and Brazil account today for the most of the soybean
production of the world, the introduction of this crop to Western
agriculture is quite recent. Soybeans are primarily, an industrial crop,
cultivated for oil protein. Despite the relatively low oil content of
the seed (about 20% on moisture-free basis), Soybeans are the largest
single source of edible oil and account for roughly 50% of total oil
seed production of the world (Singh, Nelson and Chung, 2008). With each
ton of crude soybean oil, approximately 4.5 tons of soybean oil meal
with a protein content of about 44% are produced. For each ton of
soybeans processed, the commercial value of the meal obtained usually
exceeds that of the oil. Thus, soybean oil meal cannot be considered
by-product of the oil manufacture. The soybean is, in this respect, an
exception among oil seed (Shurtleff; Steenhuis and Spiers, 2013). It can
be calculated that the quality of protein in the yearly world
production of soybeans, if it could be totally and directly utilized for
human consumption would be sufficient for providing roughly one third
of the global need for protein (William, 2003). This makes the soybeans
one of the largest potential source of dietary protein. However, the
bulk of soybean oil meal is used in animal feed for the production of
meat and eggs. Despite considerable public and commercial interest in
soybean products as food, the proportion of soybean protein consumed
directly in human nutrition is still relatively small (Smith, 1972).
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