Contents

#### **Preface XI**


Preface

ties of final soy products.

bean products.

Evaluation", written by W.S. Singer et al.

such as endotoxin and fungal contamination.

As food science in general has continued to evolve, and as the scientific evidence on the health benefits of particular food attributes has become more familiar to consumer expecta‐ tions and needs, the transfer of new research findings into applications has become more challenging for food producers. Taking into consideration physiological functions of some food constituents, as well as their nutritional implications, it is necessary to point towards better utilization of health-promoting ingredients. Soybean (*Glycine max* (L.) Merr.) is the main oilseed crop worldwide, a staple crop for protein-rich food and feed as well as a signif‐ icant source of nutraceutical compounds with many different medical benefits. *Soybean for Human Consumption and Animal Feed* provides an overview of the present state of the re‐ search of soybean nutritional attributes as well as science-based approaches defining the fu‐

The introductory chapter of this book presents a comprehensive picture of the potential of soybean for food, feed, and the pharmaceutical industry with an emphasis on the impor‐ tance of genetic improvement of soybean germplasm in enhancing healthy and safe proper‐

Soybean is an important source of protein and amino acids for humans and livestock be‐ cause of its well-balanced amino acid profile. Breeding efforts, genetic engineering efforts, agronomic properties, and processing methods to improve the nutritional quality of soy‐ bean in regard to amino acid levels as well as evaluation methods for amino acid quantifica‐ tion are discussed in Chapter 2 – "Soybean Amino Acids in Health, Genetics and

Chapter 3, written by A. Sudarić et al., examines the most important traits of soybean seed quality: protein content and amino acid composition, oil content and fatty acid composition, soluble sugars, and isoflavones. , written by A. Sudarić et al. this chapter gives an overview of European soybean seed quality research with an emphasis on the importance of genetic enhancement of soybean seed quality in improving the added-value properties of final soy‐

The scientific and technological developments in areas of soybean utilization have increased exponentially. With numerous benefits, soya is recognized as a dietary allergen, containing a number of identified allergenic proteins. Chapter 4 by H. J. Mason refers the current knowledge of the respiratory health risks from exposure to dust from soybean and its prod‐ ucts. The chapter also highlights other potential health hazards associated with soybean,

ture of soybean for human consumption and animal feed.
