Soybean is an important source of protein and amino acids for humans and livestock because of its well-balanced amino acid profile. This chapter outlines the strengths and weaknesses of soybean as a complete amino acid source as well as the relative importance of individual amino acids. Special attention is paid to the sulfur-containing amino acids, methionine and cysteine. Breeding and genetic engineering efforts are summarized to highlight previous accomplishments in amino acid improvement and potential avenues for future research. Agronomic properties and processing methods that affect amino acid levels in soybean food and feed are also explained. A brief introduction into current amino acid evaluation techniques is provided. By understanding the complexities of amino acids in soybean, protein quality for humans and livestock can be maximized.
Part of the book: Soybean for Human Consumption and Animal Feed
Soybean is one of the most widely planted and used legumes in the world due to its valuable seed composition. The many significant agronomic practices that are utilized in soybean production are highlighted with an emphasis on those used during the pregrowing season and growing season. The various pests of soybeans and the pest management strategies used to control them are described with special attention to insects, weeds, bacteria, fungi, and nematodes. The multitude of soybean uses for livestock and human consumption, and its industrial uses are discussed in this chapter. Additionally, the conventional breeding and genetic engineering attempts to improve soybean protein, oil, and sucrose content as well as eliminate the antinutritional factors, such as trypsin inhibitors, raffinose, stachyose, and phytate, are examined. In this chapter, the various management practices, uses, and breeding efforts of soybean will be discussed.
Part of the book: Legume Crops