Soybeans have been cultivated as a traditional crop since ancient times in Japan, China, and other parts of Asia. Soybeans, as a source of protein, are rich in essential amino acids, but also contain a variety of functional and nutritional components. Their processed and fermented products support the maintenance of human health. Recently, new soybeans varieties containing superior nutritional components have been cultivated, and growing interest in plant-based foods has led to the establishment of new food products including dairy products such as butter and cream.
Part of the book: Legumes Research