Madridge Journal of Food Technology

ISSN: 2577-4182

2nd International Conference on Food Science and Bioprocess Technology
October 1-2, 2018 Frankfurt, Germany

Soybean in Human Nutrition

Sylwia Lewandowska* and Marcin Kozak

Wrocław University of Environmental and Life Sciences, Poland

DOI: 10.18689/2577-4182.a2.008

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Soybean is at the moment an important crop cultivated worldwide due to its high protein and fat content and also other nutritional value. So the profitability of its growing is increasing every year in Europe. At present there are lot of soybean products available commercially, the most common are: tofu, miso, edamame, natto, tonyu, soymilk etc. These kind of products are especially popular among vegetarians.Hence new natural products with plant growth stimulating properties are being sought. But there is also a „dark side of this plant, what reduces the quality of it. There are many controversies around different soybean foods and feed whether they are good or bad for human and animal health. Soybean contains anti-nutritional factors, which inhibits the absorption of certain nutrients like for example minerals and also inhibits the digestion of other nutrients. The aim of this presentation is to show the controversy of this famous Fabacea plant based on elaborate down results andrecent literature review.

The main topic of Sylwia Lewandowska present scientific work is devoted to a high protein plant - soybean (Gycine max) and is entitled “The influence of genotype variety and environmental factors on yield and the content of iso flavones and soy lecithin”. Sylwia involved in the international project “Innovation Network to Improve Soybean Production under the Global Change”, project leader: Japan and Germany. Effective scientific cooperation with the University of Applied Sciences in Dresden (Germany) on organic farming. Sylwia have a strong cooperation with German scientific institutions (HTW Dresden, LfULG, ZALF) and Japan-Tokio University of Agriculture and Technology.