**2. Seed quality**

The importance of soybean stems from the quality of its seed [4–6]. It contains about 35-50% proteins and 18-24% oils, depending of the variety and growing conditions. Soybean has the highest crude protein content and a balanced amino acid profile. Hence, soybeans have become a top choice for protein and as such, they are strategically traded around the world. The main protease inhibitors in soybean – Kunitz trypsin inhibitor and the Bowman-Birk inhibitor constitute the main anti-nutritional factors of soybean. Trypsin inhibitors contribute to reduce digestibility of seed protein. Nutritional and functional properties of the soya oils are determined by their fatty acid composition, the distribution pattern of the fatty acids within the triacylglycerols (TAGs) and the total content and composition of natural antioxidants [7]. Soybean is considered to be the most abundant natural source of isoflavones in the human and animal diet [8]. Isoflavones are the main components of flavonoids and the most common form of phytoestrogens [6]. Totally dry soybean seed contains 33% DW of carbohydrates on average, of which 16.6% DW is soluble sugars [9]. The significance of the soluble sugar profile is in its effect on quality, digestibility and nutritional value of soybean for food and feed. Soybean seed also contains vitamins (A, B, D and E), minerals (calcium, iron, and potassium) and phospholipids, such as lecithin.

## **3. Utilization**

Soybean is used both for oil production and protein processing [5, 10]. Most of the produced soybean in the world is used for animal nutrition. Soybean meal is the highest quality plant protein nutrient that can serve as the basic source of protein for animal, especially all categories of pigs and poultry, then fish, fattening cattle, and is important in the diet of high-milking cows and sports horses. The use of raw soybean in the diet does not give satisfactory results due to trypsin inhibitors. Before using as food or animal feed, soybean seed must be heat-treated to break down trypsin inhibitor's activity. Processed soybean foods include various products such as tofu (bean curd), yuba (soy protein extracts from soy milk), kinako (roasted soy powder), nimane (cooked beans), bean sprouts, and soymilk as non-fermented food products and soy sauce, miso, and natto as fermented food products. Among these soy-based food products, tofu, soy sauce, miso, bean sprouts and natto are predominant. Soybean oil has been traditionally appreciated as a high quality commodity in the world oil market and due to widely has used in many food and non-food applications [10, 11]. Soybean oil is increasingly used in the food industry – for frying or baking foods, as a vegetable oil (table oil), as an ingredient in foods like salad dressings and margarins. The raw material is in the industry - soaps, creams, detergents, paints and varnishes, plastics, cleaners, medical preparations, ink. Lecitin from soybean oil has applications in the bakery, confectionary, pharmaceutical, textile and chemical industries. Soybean is also used to produce biodiesel. Biodisel *"methyl soyate"* is a renewable substitute for petroleum diesel with reduced greenhouse gas emissions. Results of numerous medical studies have indicated on the important role of soybean in the prevention and curing of chronic diseases. Healthy aspects of soyfoods go beyond the oil and protein and include minor compounds with nutraceutical properties [12, 13].

## **4. Perspectives**

Soybean breeding has undoubtedly played a key role in production increases. The genetic improvement of soybean germplasm, based on conventional breeding strategies, contributes to advances in production and food processing industry by developing high-yielding and highquality soybean varieties, hereby enhancing value-added, healthy and safe properties of final soy products. Recent advances in biotechnology, in particular the development of improved molecular marker technology, have made possible the genetic dissection and characterization of many quantitatively inherited seed quality traits in soybean [5, 14–17]. Therefore, genetic improvement of varieties could be characterized as an integral part of sustainable food production. The value of soya in livestock and human nutrition and industry has not yet been fully exploited. The processing methods in the animal feed industry and food, chemical, pharmaceutical and other industries are continuously improving.

Scientists look for opportunities to leverage research capabilities and commercialize promising new technologies by cooperating and collaborating with public and private sector interests. It is likely that these efforts will maintain a strong focus on soybean as a source of food and industrial products well into the future.
