Journal articles: 'Soy bean'

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Ozben, T. "Biliary lipid composition and gallstone formation in rabbits fed on soy protein, cholesterol, casein and modified casein." Biochemical Journal 263, no. 1 (October 1, 1989): 293–96. http://dx.doi.org/10.1042/bj2630293.

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In four experimental groups, rabbits were fed on diets containing soy beans, soy beans plus cholesterol (1%, w/w), casein and modified casein for 8 weeks. Biliary lipid levels, lithogenic-index values and the rate of gallstone formation were determined. The highest mean relative concentrations (mol%) of cholesterol and phospholipid were found in the soy bean + cholesterol group, and the highest mean relative bile acid concentration was in the soy bean group. The lowest mean relative cholesterol and phospholipid values were found in the soy bean and modified casein groups respectively. The lowest mean relative bile acid level was in the soy bean + cholesterol group. The highest lithogenic index and rate of gallstone formation were in the soy bean + cholesterol group, and the lowest values were in the soy bean group. The modification of casein used was effective in decreasing the lithogenic effect of casein on gallstone formation.

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Martineau-Côté, Delphine, Allaoua Achouri, Janitha Wanasundara, Salwa Karboune, and Lamia L’Hocine. "Health Beneficial Bioactivities of Faba Bean Gastrointestinal (In Vitro) Digestate in Comparison to Soybean and Pea." International Journal of Molecular Sciences 23, no. 16 (August 16, 2022): 9210. http://dx.doi.org/10.3390/ijms23169210.

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Faba beans are a promising emerging plant-based protein source to be used as a quality alternative to peas and soy. In this study, the potential health beneficial activities of three Canadian faba bean varieties (Fabelle, Malik and Snowbird) were investigated after in vitro gastrointestinal digestion and compared to two commonly used legumes (peas and soy). The results revealed that the faba beans had a higher antioxidant activity than peas when assessed with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays, except for the Fabelle variety. In the oxygen radical absorbance capacity (ORAC) and the iron chelating assays, the faba beans had a lower antioxidant activity than soy. Interestingly, Fabelle and Snowbird showed a higher antioxidant effect than the peas and soy at the cellular level. The antihypertensive properties of Fabelle and Malik varieties were significantly higher than peas but lower than soy. The in vitro antidiabetic activity was higher for soy, but no differences were found at the cellular level. The faba bean peptides were further fractionated and sequenced by mass spectrometry. Eleven peptides with in silico predicted bioactivities were successfully identified in the faba bean digestate and support validating the health-promoting properties of peptides. The results demonstrate the bioactive potential of faba beans as a health-promoting food ingredient against non-communicable diseases.

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Nikolaus, Serman, and Tomycho Olviana. "The Influence of Socio-Economic Factors toward the Farmer’s Adoption Rate on Soy Bean Crop Farming in the Semi Arid Area of South Amanatun Sub District, the South-Midle Timor District." World Journal of Education and Humanities 5, no. 1 (February 18, 2023): p15. http://dx.doi.org/10.22158/wjeh.v5n1p15.

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It is neccery to realize that soy bean has certain important benefits for people, either for food or for fulfiling the row materials needed by such industries as: animal feed, medicine, liquid paint, and printed ink industries. For food, people should consum the soybean, primarily by people who are living in the areas placed far from the source of fish and meat, because the soy bean contains nabati protein in a high level of percentege, around 40-41%, and nine kinds of important matters functioning to prevent women from breast canccer infection. People can consume soybean in the type of: fermented soy bean cake (tempeh), tofu, soy bean milk, et cetera. Although the soy bean is categorized as an important food, but the number of farmers cultivating this crop in Indonesia, as well as in the Pronvince of Nusa Tenggara Timur (NTT), included in the Sub District of South Amanatun as a semi arid area, are still very limited, while the availability of natural resources supporting the growth of this crop is very potensial, and then the soy bean needed by industries operated near by this Sub District dominantly are supplied by outside of the NTT, such as from: Java, Bali, and Lombok, even from U. S. A. Farmers in the Sub District of South Amanatun, only a few who have cultivated soy bean crops, while the majority of them have not cultivated yet. These facts indicate that among farmers probably because of their having different level of socio-nomic factors which inluence them to adopt or not to the soy bean crop farming. To examine whether or not these different level of socio-economic factors have signicant influence to the farmer’s adoption on the soy bean farming, then a study had been done in 2018. On the basis of results of the data analysis by applying the Linear Probablity Modle demonstrated that: the socio-economic factors which have the significant influence to the farmer’s adoption on the soy bean crop farming in the study area were: (1) the level of farmer’s knowledge related to soy bean cultivation and soy bean processing, (2) the level of farmer’s perception on the soy bean cultivation, (3) the level of farmer’s interest on the soy bean crop farming, and (4) farmer’s family income. The other soci-economic factors such as the level of farmer’s formal and non formal education, the level of farmer’s cosmopolitan, the farmer’s orientation on soybean crop farming, and the farmer’s size of land operated for soyben crop farming have no significant infuence to the farmer’s adoption on soybean cropp farming.

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SANO, Yoshihito, Naruki ITO, Shunsuke MURAMATSU, and Yasuyuki UZUKA. "Short-term Soy Sauce Making using Whole Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 93, no. 5 (1998): 344–50. http://dx.doi.org/10.6013/jbrewsocjapan1988.93.344.

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Wan, Shoupeng, Yanxiang Wu, Cong Wang, Chunling Wang, and Lihua Hou. "The development of soy sauce from organic soy bean." Agricultural Sciences 04, no. 05 (2013): 116–21. http://dx.doi.org/10.4236/as.2013.45b022.

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ENARI, Tatsuo. "State of World Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 91, no. 10 (1996): 705–9. http://dx.doi.org/10.6013/jbrewsocjapan1988.91.705.

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Kenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.

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The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10% low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5% of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5% of both extenders. Samples containing 5% of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10% low fat soy flour had the highest fat retention value. Samples containing 5% of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples.

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HENG, XINYU, HUAYOU CHEN, JIBIN LI, KANGTAO CAI, and CHENXI LU. "Optimization of Fermentation Process for Improving Soy Isoflavones Aglycone Content in Bean Dregs by Lactobacillus plantarum PL70a." Romanian Biotechnological Letters 26, no. 5 (September 20, 2021): 2942–52. http://dx.doi.org/10.25083/rbl/26.5/2942.2952.

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Aglycone-type soy isoflavones have higher biological activity than glycoside-type soy isoflavones. Bean dregs are rich in glycoside-type soy isoflavones. In order to improve the biological activity of soy isoflavones in bean dregs, the Lactobacillus plantarum PL70a was screened and the fermentation process of converting glycoside-type soy isoflavones into aglycone-type in bean dregs was optimized by single-factor experiments and the response surface methodology. The optimal fermentation process was as follows: (NH4)2SO4 was added in an amount of 0.17%, glucoamylase was added in an amount of 0.87%, inoculation amount was 17%, sucrose was added in an amount of 1.3%, and fermentation time was 3 days. Under this process, the content of aglycone-type soy isoflavones in bean dregs significantly increased. Trypsin inhibitors and antigen proteins were almost removed. The fermentation process provides a good reference for the low-cost processing of high-quality soy isoflavone aglycone food.

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Wang, Zi Qiang, Emery Fabrice Bimbou Senga, and Dan Ying Wang. "Vegetable Soy Bean (Glycine Max (L.) Merrill) from Production to Processing." Outlook on Agriculture 34, no. 3 (September 2005): 167–72. http://dx.doi.org/10.5367/000000005774378766.

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For centuries soy bean has been an appreciated legume in most Asian countries. There are two types of cropped soy bean, the vegetable type and the grain type. The difference between them is defined by the time of harvest. Vegetable soy bean is harvested between R6 and R7 growth stages, when the pod is still green and full at about 80% of the total weight. It is a nutritious plant with an appreciable content of protein, minerals and vitamins. Although it is best known in East Asia, vegetable soy bean is being increasingly incorporated in diets in North American countries and there is growing interest in some African countries. Many breeding programmes are being conducted to develop plants that mature early and produce larger and greener pods with good appearance and taste. Cooking usually consists of plunging the fresh pods into boiling salted/seasoned water and simmering them until tender. Different forcing and processing methods are employed to maintain production and availability throughout the year. Vegetable soy bean is transported either attached to or detached from the plant. The price of imported fresh vegetable soy bean has usually been low because the crop suffers in transport and there are few facilities for proper storage.

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Smith, Alwi, and Kristin Sangur. "ORGANOLEPTIC OF FOOD PRODUCTS MADE FROM GUDE BEAN (Cajanus cajan)." EDU SCIENCES JOURNAL 2, no. 1 (March 18, 2021): 38–48. http://dx.doi.org/10.30598/edusciencesvol2iss1pp38-48.

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The use of local bean as an alternative food to meet the community's nutritional needs has been widely practised by society. One of the popular local beans in Kisar Island, Southwestern Maluku community, is gude bean. The people of Kisar Island have used gude beans and sweet potatoes to make traditional food, namely kolak (sweet compote), while the young pods are used as fresh vegetables. Gude bean can be used as a functional food such as gude essence, sweetened condensed milk, and soy sauce. The research objective was to determine the organoleptic assessment of food products from gude beans. Three sterile food products using gude beans were made in this research. The organoleptic tests were conducted on the Kisar community. Organoleptic panellists were fifteen (15) people originally from Kisar Island who live in Ambon city. Panellists were selected using a purposive sampling technique because they originally from Kisar Island know the nature of gude beans, like gude beans, have consumed gude beans. Descriptive analysis techniques were used as data analysis. The results showed that gude essence, milk, and soy sauce products had good taste, colour, texture, and aroma and were acceptable for consumption. This organoleptic test showed that the Kisar community could accept the gude bean food products.

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Statsenko, E. S., M. A. Shtarberg, and E. A. Borodin. "FUNCTIONAL SOY BEAN AND PUMPKIN PRODUCTS." Amur Medical Journal, no. 3 (2019): 49–52. http://dx.doi.org/10.22448/amj.2019.3.49-52.

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Aspiyanto, Aspiyanto, Agustine Susilowati, Puspa Dewi Lotulung, Hakiki Melanie, and Yati Maryati. "Potency of Stirred Microfiltration Cell in Separation of Fermented Beans as Protein Isolate for Natural Source of Folic Acid." Indonesian Journal of Chemistry 19, no. 1 (January 29, 2019): 9. http://dx.doi.org/10.22146/ijc.25164.

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Protein isolate from soy bean (Glycine soja L.) tempeh, mung bean (Phaseolus radiatus L.) tempeh and kidney bean (Phaseolus vulgaris L.) tempeh are natural source of folic acid with main role in brain smartness. 0.15 µm microfiltration (MF) membrane fitted in dead-end stirred microfiltration cell (SMFC) was able to separate protein isolate from three (3) kinds of tempeh at stirrer rotation speed 400 rpm, room temperature and pressure 40 psia for 30 minutes. The result of experimental work showed that SMFC had potential use in separation of protein isolate affected by kinds of bean and membrane performance on isolate composition in retentate and permeate. SMFC was able to retain better protein isolate in retentate than that passing across permeate. Retentate of protein isolate from soy bean tempeh, mung bean tempeh and kidney bean tempeh had subsequently compositions of folic acid 362.07, 254.07 and 506.07 µg/mL, total solids 5.56, 4.08 and 1.82 %, N-Amino 4.34, 3.36 and 0.56 mg/mL, and dissolved protein 0.79, 0.34 and 0.72 mg/mL. In this process condition, SMFC was able to increase folic acid in protein isolate retentate of soy tempeh of 0.59 times, mung bean tempeh of 1.1 times and kydney bean tempeh of 1.42 times before purification process in retentate. Based on both SMFC performance and efficiency, all the best purification optimization were obtained kidney beans tempeh. Identification of monomer of kidney bean tempeh protein isolate gave monomers of folic acid, glutamic acid and folic acid fractionation with molecular weight of 443.5797, 148.1643 and 221.2132 Da. and relative intensity of 1.28, 50.11 and 7.05 %, respectively.

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Mawati, Astria, E. H. B. Sondakh, J. A. D. Kalele, and R. Hadju. "KUALITAS CHICKEN NUGGET YANG DIFORTIFIKASI DENGAN TEPUNG KACANG KEDELAI UNTUK PENINGKATAN SERAT PANGAN (DIETARY FIBER)." ZOOTEC 37, no. 2 (July 28, 2017): 464. http://dx.doi.org/10.35792/zot.37.2.2017.16782.

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THE QUALITY OF CHICKEN NUGGET FORTIFICATED BY SOYBEAN FLOUR ON INCREASING DIETARY FIBER. This research aimed to determine the effect of soy bean flour as fortification ingredient to increase dietary fiber products to chicken nuggets. The meat used for nuggets chicken was taken chest. Soybeans are used as a fortification ingredient for the product of chicken nuggets. This experiment using a completely randomized design with five treatments consisting of a treatment R0 level 0% of soybean of the meat composition of 400 g (0 g of soybean and 400 g of meat), R1 level of 5% of soybean of the meat composition (20 g soybean and 380 g of meat) R2 level of 10% of soy bean of the meat composition (40 g of soybean and 360 g of meat), R3 15% of soy bean of the meat composition (60 g of soybean and 340 g of meat), R4 level 20% soybean of the meat composition (80 g of soybean and 320 g of meat). Each treatment was conducted three replications. If there was a difference of average in the analysis of variance then to DMRT test. The results showed that fortification with soy beans in chicken meat had a significant on the water holding capacity and fiber dietary, while the pH of the meat is not significant. The conclusion of this study that 80 grams of soy bean flour fortified in 320 grams meat can be used for the product chicken nuggets because it can increase the content of dietary fiber.Keywords: chicken nugget, soybean flour, dietary fiber

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Carolin, Bunga Tiara, Retno Widowati, and Dewi Rahmawati. "The Differences in The Consumption of Soy Milk and Green Bean Juice on Breast Milk Production Among Postpartum Women at The Health Center of Tangerang Regency." Healthy-Mu Journal 5, no. 2 (May 10, 2022): 76–82. http://dx.doi.org/10.35747/hmj.v5i2.216.

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Based on data from a preliminary study conducted at the Sukadiri health centre, from 10 postpartum women for 4-7 days who were interviewed, it was found that 7 postpartum women experienced non-smooth production of breast milk caused by nutritional factors where the mother did not know what foods could facilitate breastfeeding. Meanwhile, 3 postpartum women produced breast milk smoothly. This tudy to determine the differences in the consumption of soy milk and green bean juice on breast milk production among postpartum women at the Sukadiri Health Center, Tangerang Regency. This study was a Quasi Experiment study with a pretest-post test control group design. The research sample was 30 people, with a purposive sampling technique. The research instrument used a questionnaire. Data analysis used univariate and bivariate analysis, with dependent t test and independent t test. The results of the dependent t test on postpartum women who consumed soy milk with a p value of 0.000 and postpartum women who consumed green bean juice p value was 0.000. Meanwhile, the results of the independent t test between groups found that there was no difference between the consumption of soy milk and green bean juice on breast milk production in postpartum women with a p value of 0.162. There is an increase in milk production in women who consume soy milk and consume who consume green bean juice. Whereas in the two intervention groups there was no difference, which means that if the women is bored with soy milk, she can consume green bean juice, because both soy milk and green bean juice can increase the milk production of postpartum women. Therefore, it is hoped that the Health Centre will be able to provide non-pharmacological therapies that are useful in increasing breast milk production in post-partum women who are breastfeeding with soy milk or green bean juice programs.

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Mmayi M. P., Musyimi D. M., and Netondo G. W. "Aluminium Application and Rhizobia Inoculation Effects on Growth, Yield and Nutrients Uptake of Three Kenyan Soy Bean Genotypes." Asian Journal of Research in Crop Science 8, no. 4 (October 9, 2023): 392–409. http://dx.doi.org/10.9734/ajrcs/2023/v8i4220.

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Soy bean (Glycine max L.) grains are important legume crops commonly grown in Kenya. Soy bean genotypes are grown in western Kenyan soils that are highly saturated with aluminium ions. Aluminium toxicity mainly limits crop production. Many soy bean genotypes do not tolerate high acidity in soils. Aluminium stress have effects on root growth, which limits plant growth and development. Inoculation of plants with Rhizobia can restore nitrogen under acid affected soils to produce competitive crop yields. There is little information on response of soy bean genotypes grown in Western Kenya to aluminium toxicity under rhizobium inoculation. This study was designed to determine the effect of aluminium application and Rhizobia inoculation on growth, yield and nutrients uptake of soy bean genotypes. Eight treatments of Al (AlCl3.6H2O) levels and Rhizobia were imposed. Randomized Complete Block Design with three replicates was used. Parameters determined included; number of branches, days to 50% flowering, pod clearance, number of pods, days to harvest maturity and nitrogen, phosphorus and potassium contents. Tukey’s HSD test at 5% level was used to separate treatment means. Mean of branches for NAMSOI was significantly higher compared to mean branches for GAZZELLE and TGX at treatment 4 (T4) on 61 DAT, respectively. Mean number of days to 50% flowering of NAMSOI was significantly higher than that of GAZZELLE and TGX genotypes, respectively at T3.There was a statistically significant interaction between the effects of treatments and genotypes on NPK concentrations in plants. These findings show that Bradyrhizobium japonicum inoculation alleviates Al effects to a level that is significant to improve soy bean yield. Therefore, genotypes GAZELLE and NAMSOI under Rhizobia inoculation were identified to be more tolerant to Al-stress, hence are recommended for growing in Al prone soils. It provides the best conditions in improving soy bean production under Al stress prone soils.

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OHNISHI, Shigehiko. "Soy Sauce-like Seasoning Made without Wheat and/or Soy Bean." JOURNAL OF THE BREWING SOCIETY OF JAPAN 101, no. 2 (2006): 88–93. http://dx.doi.org/10.6013/jbrewsocjapan1988.101.88.

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Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy bean flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.

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Ścibisz, Iwona, and Małgorzata Ziarno. "Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives." Molecules 28, no. 17 (August 24, 2023): 6222. http://dx.doi.org/10.3390/molecules28176222.

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The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.

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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (September 21, 2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and fermented faba flour had higher porosity (82% and 72%, respectively) than bread with soy flour (61%). The faba breads also were softer than the soy bread. Fermentation of faba flour prior to bread making significantly increased crumb hardness (584 vs. 817 g). Fermentation increased in vitro protein digestibility (72.3% vs. 64.8%). Essential Amino Acid and Biological Value indexes were significantly higher for breads containing fermented faba flour compared to breads made with unfermented faba and soy flour. The Protein Efficiency Ratio and Nutritional Index increased by fermentation from 33 to 36 and 1.6 to 2.7, respectively. Pre-fermentation of faba bean flour improved the nutritional properties of high-protein, gluten-free faba bread. A sensory panel indicated that fermentation did not affect the crumbliness, evenness of pore size and springiness of breadcrumb.

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Deharo, E., M. Krugliak, D. Baccam, and H. Ginsburg. "Antimalarial properties of soy-bean fat emulsions." International Journal for Parasitology 25, no. 12 (December 1995): 1457–62. http://dx.doi.org/10.1016/0020-7519(95)00084-4.

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Nagakura, Ken-ichi, and Sakura Sato. "Peanut, tree nuts, soy bean, sesame, buckwheat." Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology 36, no. 5 (December 20, 2022): 562–67. http://dx.doi.org/10.3388/jspaci.36.562.

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Irah. "Perbedaan Pemberian Susu Kedelai Dan Sari Kacang Hijau Terhadap Peningkatan Produksi ASI Pada Ibu Menyusui Di Puskesmas Cimanggu Kabupaten Pandeglang Banten." Indonesian Scholar Journal of Nursing and Midwifery Science (ISJNMS) 2, no. 05 (December 13, 2022): 665–71. http://dx.doi.org/10.54402/isjnms.v2i05.303.

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Introduction: Cimanggu Health Center, Pandeglang Regency, Banten, exclusive breastfeeding coverage in 2021 is 56%, thus this achievement is still below the target, which is less than 80%. There are several reasons for the low level of exclusive breastfeeding, one of which is the mother feels that her milk is not sufficient for the baby's needs. If the baby is not given exclusive breastfeeding, it can cause adverse effects on the baby, including stunting, less than optimal growth and development of the baby, and other health problems in the baby. One of the main obstacles is the production of breast milk which is not smooth. One way to increase breast milk production is by consuming soy milk or mung bean juice. Methods: The research method is a quasi-experimental design with a pre-test and post-test control group design, the number of samples is 60 respondents, and the sampling technique is purposive sampling. The research instrument used a questionnaire. Data is primary data analyzed using an independent sample t-test. Results: The results of the study of breast milk production in breastfeeding mothers before giving soy milk increased by 73,3% before increasing to 96,7%. Breast milk production in breastfeeding mothers before giving mung bean juice increased by 70,0% before increasing to 100%. The results of the bivariate analysis presented soy milk and mung bean juice to increase breast milk production in breastfeeding mothers with a p-value of 0,952. Discussion: The conclusion is that there is no significant difference between giving soy milk and mung bean juice to increase breast milk production in breastfeeding mothers. Giving soy milk and mung bean juice can both increase breast milk production. It is expected that breastfeeding mothers can consume soy milk or mung bean juice regularly during breastfeeding in order to increase milk production so that babies get exclusive breastfeeding.

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AF, Ogori. "Effect of Analogue Milk Enrichment with Whole Soy Bean Flour." Food Science & Nutrition Technology 4, no. 6 (November 5, 2022): 1–7. http://dx.doi.org/10.23880/fsnt-16000201.

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The potential of milk enrichment with soybean flour was studied .Yoghourt control Sample A: 100% Milk powder (Dano)and o% wholes soyabean flour, Sample B: 90% fermented milk powder (Dano) and 10% whole soybean flour, Sample C: 80% fermented milk powder (Dano) and 20% whole soybean flour, Sample D: 70% fermented milk powder (Dano) and 30% whole soybean flour, Sample E: 60% fermented milk powder (Dano) and 40% whole soy bean flour were produced respectively. The proximate composition, physio-chemical properties and sensory evaluation were determined using standard methods .The results on proximate obtained showed increase in values for moisture (77.79- 89.34) %, protein (3.06-9.23) % , fat content (1.57-3.97)% and fibre content (0.18-2.45)%. However, reversed trend was observed for ash and carbohydrate values respectively. The physiochemical analysis results obtained showed decrease in total solids (22.21-10.66)%, total solid non-fat (201.64-6.70)%, TTA (1.34-0.78)%, viscosity (10.54-0.86)Pa.s and PHwith had increased values from (4.5-5.13). The sensory evaluation result revealed that there were no significant difference p>0.05 between the control and sample B in appearance but there were significance difference p<0.05 between the control and the enriched sample in terms of aroma, taste, mouthful and overall acceptability. It was observed that substituting 10% whole soybean flour with powdered milk gave a symbiotic yoghurt ranked physico –chemical and sensory characteristics values as the control yoghurts sample.

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KULIGOWSKI, MACIEJ, IWONA JASIŃSKA-KULIGOWSKA, and JACEK NOWAK. "Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh." Polish Journal of Microbiology 62, no. 2 (2013): 189–94. http://dx.doi.org/10.33073/pjm-2013-024.

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In this study the effect of bean tempeh on the growth of Bacillus subtilis, Escherichia coli, Lactobacillus acidophilus and Lactobacillus paracasei bacteria was investigated. Antibacterial activity was observed only in relation to the bacteria Bacillus subtilis. The effect of tempeh products on human intestinal microflora was also assessed. Bean and soy tempeh were culinarily processed and next digested in conditions simulating the human digestive tract (one of the digestive tracts was equipped with a mechanism simulating absorption). Soy tempeh stimulated most the growth of bacteria of the genus Bifidobacterium, while bean tempeh that of Escherichia coli. Using simulation of absorption for the digestion of fried soy tempeh resulted in a higher rise in the bacteria count of the genus Lactobacillus, while after digestion of fried bean tempeh the highest increase was recorded for Bifidobacterium and E. coli.

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Bühler, Jan M., Birgit L. Dekkers, Marieke E. Bruins, and Atze Jan van der Goot. "Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity." Foods 9, no. 8 (August 7, 2020): 1077. http://dx.doi.org/10.3390/foods9081077.

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We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

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Yamana, Tomoyuki, Moyu Taniguchi, Takeharu Nakahara, Yusuke Ito, Natsuki Okochi, Sastia Prama Putri, and Eiichiro Fukusaki. "Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials." Metabolites 10, no. 4 (April 1, 2020): 137. http://dx.doi.org/10.3390/metabo10040137.

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Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.

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Świeca, Michał, Monika Kordowska-Wiater, Monika Pytka, Łukasz Sęczyk, and Urszula Gawlik-Dziki. "Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus GG – screening studies." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 113, no. 4 (2017): 37–47. http://dx.doi.org/10.15193/zntj/2017/113/209.

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Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and Mung) germinated effectively at a temperature between 25 ÷ 35 ºC. And the lentil sprouted most effectively at 25 ºC. In the case of soy-bean and lentil, the temperature of 35 ºC caused the germination efficiency to decrease. The growth of Lb. rhamnosus GG was reported only in the case of the lentil and soy-bean sprouts obtained from the seeds imbibed in an inoculum and germinated at 25 ºC. The count of probiotic bacteria was 3.1×106 and 7.18×106 CFU per grams of fresh mass, respectively. The sprouts obtained from the bean seeds analyzed did not provide any conditions for probiotic bacteria to survive and grow. The best carrier for the probiotic bacteria studied were the soy-bean sprouts; in their case, after inoculation of seeds and using a suspension of probiotic bacteria, the sprouts obtained at 25 ºC had the best quality parameters.

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Sjofjan, O., D. N. Adli, M. H. Natsir, Y. F. Nuningtyas, and A. D. Budianto. "Comparison predicted using nonlinear model and in vivo studies growth production of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal." IOP Conference Series: Earth and Environmental Science 1041, no. 1 (June 1, 2022): 012010. http://dx.doi.org/10.1088/1755-1315/1041/1/012010.

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Abstract This study compared two nonlinear models for growth performance of broiler after fed different levels of fermented tamarind flour as replacing soya bean meal. Two experiments were designed for this purpose. In first experiment, 20 chickens (Lohmann MB202) that had been fed on the different level of tamarind flour and weighed to determine best model suitable. In second experiment the treatment of the study was basal feed (control): basal feed substitute soy bean meal with tamarind flour 25%: basal feed substitute soy bean meal with tamarind flour 50%: basal feed substitute soy bean meal with tamarind flour 100%. The results showed that the used of tamarind flour did not give a significant effect (p > 0.05) on the production performance. It concluded the comparison of growth models in terms of goodness revealed that gompertz is the most appropriate model for describing between age and body weight in this experiment.

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Salmin, Salmin, Marsudi Marsudi, Deka Uli Fahrodi, and Hendro Sukoco. "Effect of Semen Leaching and Soybean Lecithin Levels in Tris Extenders on the Quality of Preserved Sheep Spermatozoa at 5oC Temperature." QISTINA: Jurnal Multidisiplin Indonesia 1, no. 2 (December 25, 2022): 87–96. http://dx.doi.org/10.57235/qistina.v1i2.172.

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This study aims to study the leaching of semen and the level of soy bean lecithin (Soybean lecithin) in relation to the quality of sheep spermatozoa preserved at 5OC. The study used a Complete Randomized Design (RAL) factorial pattern of 2 x 5 x 3. As the first factor is cement washing (P), consisting of P0 = Fresh cement without washing and P1 = Fresh cement undergoes a washing process. The second factor is the level of soy bean lecithin (L), consisting of L0, L1, L2, L3, and L4. Independent variables are cement washing (P) and soybean lasitin levels (L). As a dependent variable is the quality of spermatozoa at a storage temperature of 5⁰C, which consists of progressive motility, viability, abnormality and intergrity of the spermatozoa membrane. The results of the study obtained that the treatment of cement leaching and soy bean lecithin levels together did not show any noticeable interaction, however, single-seeded lecithin levels showed markedly different influences (P≤0.05) and the washing treatment showed no noticeably different influence on all quality parameters of sheep spermatozoa during five days of storage at 5⁰C. The use of soy bean lecithin as a component of sheep cement extenders is effective against samples of unwashed cement or washed cement. The best quality of sheep spermatozoa was obtained at the treatment of 3% soy bean lecithin levels in Tris extenders against washed and unwashed semen preserved for five days of storage at 5oC with an average progressive motility percentage of 63.18%; viability 72.20%; abnormality 12.43%; and membrane integrity of 72.92%.

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Ali, Abeer Salih, Nisreen Khazal Flayyih, and Hadeel Mohammed Qasim. "Effect of alcoholic extract of soy bean consumption by pregnant mice on the testis and epididymis of their male offspring's." Al Mustansiriyah Journal of Pharmaceutical Sciences 13, no. 2 (December 1, 2013): 109–15. http://dx.doi.org/10.32947/ajps.v13i2.216.

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Soy is flavones are phytoestrogens with potential hormonal activity due to their similar chemical structure to 17-B-estradiol. The increasing availability of Soyis flavones throughout the food supply and through use of supplements has prompted extensive research on biological benefits to humans in chronic diseaseprevention and health maintenance. The objective of this study was to assess the effect of consumption of soy bean by pregnant mice on histomorphology of testis, epididymis in the male offspring's. Twenty pregnant female mice at age of six weeks were used as a model for this study.After 40 days (around the puberty age) the animals were sacrificed to get their testes and epididymis each testis and epididymis was weighted, then preparedusing routine histological technique mouse born from mother treated with Soy bean extract (1.5mg daily), Note the absence of mature sperms and the appearance of immature sperms in the lumen seminiferous tubules and the appearance immature sperms connected to the germinal epithelium, and also we note in the epididymis of young male mouse from mother treated with soy bean extract absence of maturesperms in the lumen of the epididymis. Diameters of seminiferous tubules and epididymis together with the thickness of their germinal wall were calculated, these observation indicate that the perinatal exposure of male mice to is flavones affected in testies and epididymis, and they imply that Soy bean has potential implication for testis function.

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Frankenfeld, Cara L., Johanna W. Lampe, Jackilen Shannon, Dao L. Gao, Roberta M. Ray, Joann Prunty, Thomas F. Kalhorn, Kristiina Wähälä, Ruth E. Patterson, and David B. Thomas. "Frequency of soy food consumption and serum isoflavone concentrations among Chinese women in Shanghai." Public Health Nutrition 7, no. 6 (September 2004): 765–72. http://dx.doi.org/10.1079/phn2004614.

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AbstractObjective:The food-frequency questionnaire (FFQ) can be an efficient tool to evaluate dietary intake in large, population-based studies, especially for specific foods. The objective of this study was to validate the assessment of soy and isoflavone (daidzein and genistein) intakes, measured by an FFQ, by comparing intakes with serum isoflavone concentrations.Design and setting:Soy and isoflavone intakes and serum isoflavone concentrations were determined as part of a case–control study of dietary factors and risks of benign breast disease and breast cancer. The FFQ, administered during an in-person interview, included six soy-specific line items. Blood was drawn within one week of FFQ completion.Subjects:In total, 1823 women living in Shanghai, People's Republic of China.Results:In this population, soybean milk, fresh bean curd and other bean foods were eaten once per week, and fermented bean curd, fried bean curd puff and soybeans were eaten less than once per week. A significant linear trend (P > 0.01) in serum isoflavone concentrations across increasing categories of soy and isoflavone intakes was observed, indicating that soy and isoflavone intakes, measured by the FFQ, well distinguished serum isoflavone concentrations. Linear trends were also observed in both case and control groups in stratified analyses, suggesting little differential bias by case–control status.Conclusions:The results suggest that the FFQ provides a useful marker of soy food consumption and isoflavone exposure in this population.

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Fernandez, Maria E. E., Wilmientje M. Nalley, Franky M. S. Telupere, and Thomas M. Hine. "PENGARUH KOMBINASI SUSU KACANG KEDELAI DAN PENGENCER SITRAT KUNING TELUR TERHADAP KUALITAS SEMEN SAPI BALI (Effect of combination soy bean milk and citrate egg yolk liqid on the quality of bali cattle semen)." JURNAL NUKLEUS PETERNAKAN 9, no. 2 (December 18, 2022): 136–46. http://dx.doi.org/10.35508/nukleus.v9i2.7949.

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One of the diluent containing lipoproteins and lecithins that function in maintaining and protecting the integrity of the plasma membrane of spermatozoa from cold shock is soy milk. The purpose of this study was to determine the effect of the combination of soy bean milk and egg yolk citrate liqud on the quality of liquid semen of bali cattle. The material used in this study was fresh semen of 3 year old bali cattle. Semen was diluted with egg yolk citrate diluent with a combination of soy bean milk, namely T0: 100% citrate egg yolk (CEY); T1: CEY 75%+soy bean milk (SBM) 25%; T2: CEY 50%+SBM 50%; T3: CEY 25%+SBM 75%; and T4: 100% SBM. Liqud semen was stored at a temperature of 3-5oC. The parameter studied were motility, viability, abnormality and liveability of spermatozoa. The research data ware analyzed using an analysis of variance (ANOVA) and followed by the multiple range test. The results showed that T1 significantly difference (P<0.05) from other treatments, with motility of 42.40±2.50%, viability 52.15±6.31%, abnormality 6.44±0.84%, and liveability 6.00±0.00 days. From these result it could be concluded that the combination of 25% soy bean milk and 75% egg yolk citrate liqud was the best treatment, and spermatozoa can be stored until six days.

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Angela, Yutina, Serman Nikolaus, and Maria Bano. "DAMPAK PELATIHAN PENGOLAHAN KACANG KEDELAI TERHADAP PERUBAHAN PERSEPSI PETANI PADA USAHATANI TERSEBUT DI DESA KUALEU KECAMATAN AMANATUN SELATAN KABUPATEN TIMOR TENGAH SELATAN." Buletin Ilmiah IMPAS 23, no. 3 (December 21, 2022): 236–44. http://dx.doi.org/10.35508/impas.v23i3.9490.

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It is known that the interest of farmers in South Amanatun Sub District on the soy bean crop farming had decreased. To return the farmer’s interest on this farming, then on the dates of 15 to 17 of July in 2019 had been runned a training program for farmers related to soy bean seeds processing to become tempe, tofu, and soy bean milk. The aim of this training program was to thange the farmer’s perception on the soy bean crop farming in a positive way. To find out whether or not this aim was achieved, a study had been carried out with the objectives of: (1) to find out farmer’s perception on soy bean crop farming, before and after training; and (2) to analyze the significant change of farmer’s perception after running the training. This study was used a sample with size of 37 farmers, selected randomly from the population of 60 farmers who participated in the training program. Related to objective 1, data were analyzed by the application of such descriptive statistics as: mean score, frequencies, percentage, and distribution table; while for the objective 2, data were analyzed by the use of Wilcoxon Pairs Ranking Test. Results of data analysis indicated that: (1) farmer’s perception on the soybean farming before conducting the training program was in “good enough category” because the percentage value of the farmer’s perception mean score in reaching the maximum score was 54.05% , while after conducting the training program the farmer’s perception was in “ good category” with the percentage value of farmer’s perception mean score in reaching the maximum score was in 72.0%; and (2) after conducting the training of soybean cultivation and seed processing technique had been done, the farmer’s perception on soy bean crop farming was changed significantly, where the probability value (p) of counting Z with the value of 4.8 was 0.0006, far lower than the α value of 0,01.

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Pauer, Viktor, Edit Csefalvay, and Peter Mizsey. "Treatment of soy bean process water using hybrid processes." Open Chemistry 11, no. 1 (January 1, 2013): 46–56. http://dx.doi.org/10.2478/s11532-012-0128-9.

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AbstractThe soy bean process water that is a by-product of soy processing technology can be utilized with a hybrid separation system recommended and investigated in this work. The aims of the soy bean water processing are to i.) concentrate the valuable components of the soy process water and ii.) reuse its water content. Two hybrid separation systems are considered and investigated: ultrafiltration followed by nanofiltration and centrifugal separation followed by nanofiltration. These hybrid separation systems are new in the area of their current application. Experiments verify that centrifugal separation is a more appropriate pre-treatment method for the removal of suspended solids and for the preservation of the sucrose content of the soy bean process water than ultrafiltration. Total sucrose can be rejected by nanofiltration membrane forming a sugar-rich retentate that contains other valuable components, too. Both tested hybrid processes result in clear and reusable permeates with low chemical oxygen demand that can be recycled to the production process reducing its water consumption and improving its sustainability. The recommended new hybrid separation system, centrifugal separation followed by nanofiltration, proves to be successful in this area of the biochemical industry.

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Tseng, Chiung-Hui. "Wuan Chuang: A 100-Year-Old Soy Sauce Producer Moving into the Next Century." Asian Case Research Journal 19, no. 02 (December 2015): 291–310. http://dx.doi.org/10.1142/s021892751550011x.

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Wuan Chuang Food Industrial Corporation was founded in 1909 and is the longest lasting brand of soy sauce in Taiwan. Along its evolution into what it is today, this small and medium-sized enterprise had adjusted its focus between black-bean and soybean soy sauce businesses. The former is a traditional Taiwanese soy sauce that requires a lengthy, naturally-brewed process and tremendous manual works. In turn, black-bean soy sauce can only be produced in small volumes and charged premium prices. The latter, introduced to Taiwan in 1940s, is a Japanese-style soy sauce that can be produced massively in machine-controlled, giant tanks, and is dominated by large firms who compete sharply on prices. This case delineates Wuan Chuang’s growth path and the nature of the soy sauce industry in Taiwan. The stage is set for students to discuss Wuan Chuang’s strategic orientations and whether the directions of its actions fit with its competitive strengths.

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Suwirya, Ketut, Nyoman Adiasmara Giri, and Muhamad Marzuqi. "REPLACEMENT OF FISH MEAL PROTEIN BY SOY BEAN AND CORN GLUTEN MEAL PROTEINS IN THE DIET OF MUD CRAB, Scylla paramamosain." Indonesian Aquaculture Journal 4, no. 1 (June 30, 2009): 75. http://dx.doi.org/10.15578/iaj.4.1.2009.75-78.

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Mud crab culture relies heavily on trash fish as the main source of feed ingredients. Artificial diets have been developed for mud crab and most of them have high content of fish meal. The increasing cost and demand of fish meal has encouraged feed manufacture to search for cheaper alternative protein sources such as plant protein. There is an urgent need to find suitable alternative protein sources to reduce the dependence of fish meal in mud crab diet. The objective of this study was to develop compounded feeds for juvenile of mud crab with reduced fish meal content, and as an alternative of trash fish feeding. For that reason, the experiment was done. Experimental diets were fish meal, 20% of soy bean (20% SBP), 40% of soy bean (40% SBP), 20% of corn gluten (20% CGP), and 40% of corn gluten meal protein (40% CGP). Average initial mud crab body weight of 0.65 ± 0.03 g was fed experimental diets for 56 days. The result showed that dietary fish meal protein can be replaced by 20% of soy bean and 20%–40% of corn gluten proteins for mud crab (Scylla paramamosain) diet. Thus, it can arguably be concluded that soy bean and corn gluten proteins are the alternative protein sources to partially replaced fish meal.

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Rehan, Mohammed Majeed Ali, and Husam Jasim Hussein Banana. "Effect of Supplemented Alcoholic Extract of Annatto (Bixa orellara) Seeds and α-Tocotrienol to Soy-Bean Lecithin Extender on Some Biomarkers of Cryopreserved Semen of Holstein Bulls." IOP Conference Series: Earth and Environmental Science 1262, no. 7 (December 1, 2023): 072035. http://dx.doi.org/10.1088/1755-1315/1262/7/072035.

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Abstract The purpose of this research was to examine the impact of Soy-bean lecithin extender combined with different quantities of alcoholic extract of annatto (Bixa orellara) and - tocotrienol on sperm abnormalities and certain biomarkers of Holstein bulls semen after being frozen for varying lengths of time. In the experiment, bull semen was pooled, diluted with Soy-bean lecithin extender, and distributed randomly among five groups: Diluted semen was put through the semen cryopreservation technique; the control treatment (C) consisted solely of soy-bean lecithin extender; T1 included 150mg annatto extract/25 ml; T2 contained 200mg annatto extract/25 ml; T3 contained 3mM tocotreinol; and T4 contained 4mM tocotreinol. After 48 hours, 3 months, and 6 months, both chilled and frozen semen were evaluated for abnormalities, Malondialdehyde (MDA), Total antioxidant capacity (TAC) concentration, and DNA fragmentation percentage. As shown by the data, there were no significant differences between the treatments in terms of total abnormalities in sperm after any of the cryopreservation times, but there were significant differences in terms of MDA and DNA fragmentation. Some of the biomarkers in Holstein bulls’ sperm were found to be significantly improved when a combination of alcoholic extract of annatto(Bixa orellara) and tocotrienol was added to Soy-bean lecithin.

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Mostovyak, I. I., and O. V. Kravchenko. "Dependence of soy growth processes on the application of fungicides and inoculants in the Right bank Forest steppe of Ukraine." Collected Works of Uman National University of Horticulture 1, no. 97 (December 28, 2020): 154–64. http://dx.doi.org/10.31395/2415-8240-2020-97-1-154-164.

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The article presents the results of the research dealing with the dependence of the mass, growth processes and the attachment height of the low bean of soybean under the application of different types of fungicides and biopreparation Rhizoactive in the Right Bank Forest-Steppe of Ukraine. Application of different types of fungicides had a positive influence on the plant mass of soybeans, growth processes and attachment height of a low bean. Indexes were defined in different years and at different development stages of a plant: budding, flowering and beans maturing. Throughout all development stages, the best indexes of soybeans height, their mass and attachment height of a low bean were under the complex application of preparations, in particular, the highest indexes were in the variants with the application of fungicides Impact K, 0,9l/ha; Koronet 300 SC, KC 0.8 l/ha at the background of seeds treatment with the inoculator Rhizoactove. Important selection features that are associated with the main morphological and biological characteristics of soybeans are the height, mass and lower bean attachment height of soybean. Productivity in general depends on the height and weight of plants, as the stem is an organ of conversion and transport of organic and mineral substances, which plays an important role in crop formation. Technology of soybean cultivation on irrigation provides suitability of varieties for mechanized harvesting, including resistance to pod shatter and lodging, optimal placement of the first beans on the plant and genotypes reaction to irrigation. For successful introduction into production, new soybean varieties must be not only high yielding but also suitable for mechanized harvesting, which is primarily due to the lower bean attachment height of the plant. Low first bean attachment leads to a decrease in the yield of the variety, since a significant number of beans are lost during combine harvesting. Yield losses because of the low attachment of the lower bean may reach 15-20%. This feature is associated with the total height of the plant. The height of soybean plants and the lower bean attachment largely depend on growing conditions. The research conducted by A.Ya Ala. and A.A. Hamolin have established that linear parameters of plants at irrigation considerably increase. In the south of Ukraine irrig

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KIMURA, Isao, Yasuhito MATSUBARA, and Hiroyuki SHIBASAKI. "Utilization of Waste Water from Soy-bean Cooking." JOURNAL OF THE BREWING SOCIETY OF JAPAN 92, no. 7 (1997): 478–85. http://dx.doi.org/10.6013/jbrewsocjapan1988.92.478.

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Okie, William Thomas. "Magic Bean: The Rise of Soy in America." Journal of American History 107, no. 1 (June 1, 2020): 233. http://dx.doi.org/10.1093/jahist/jaaa114.

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Zhumaboev, Zukhriddin, Feruza Atakhazhieva, and Jahongir Mamadaliev. "YIELD AND QUALITATIVE COMPOSITION OF SOY BEAN GRAIN." JOURNAL OF AGRO PROCESSING 6, no. 1 (June 30, 2019): 67–71. http://dx.doi.org/10.26739/2181-9904-2019-6-12.

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Zuskin, Eugenija, Bozica Kanceljak, E. Neil Schachter, Theodore J. Witek, Zvi Marom, Satindra Goswami, and Saul Maayani. "Immunological and respiratory changes in soy bean workers." International Archives of Occupational and Environmental Health 63, no. 1 (May 1991): 15–20. http://dx.doi.org/10.1007/bf00406192.

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Sharmin, K., R. Ahmed, A. Momtaz, SA Chowdhury, NA Maya, R. Sharmin, S. Rahman, and H. Tabassum. "Effect of Ethanol Extract of Glycine Max (Soy Bean) on Serum Lipid Profile of Fat-Fed Hyperlipidemic Rats." Bangladesh Journal of Medical Biochemistry 10, no. 1 (May 17, 2018): 21–26. http://dx.doi.org/10.3329/bjmb.v10i1.36697.

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Hypercholesterolemia is one of the important causes of cardiovascular disease related mortality and morbidity and recently it has become a significant issue in public health problem of developing countries. The purpose of the study was to see the effect of glycine max (soy bean) on serum lipid profile of experimentally induced hyperlipidemic rats. Hypercholesterolemia was induced by high cholesterol diet containing 1% cholesterol in olive oil. This study was done on 24 long Norwegian rats (Rattus norvegicus) weighing about 200-210 gram. For convenience, the study was divided into Experiment I and Experiment II. In experiment I, 12 rats were divided into two groups- Group A (n = 6, control group) fed on laboratory diet and Group B (n=6) fed on laboratory diet and soy bean extract for 35 days. In experiment II, the remaining 12 rats were divided into 2 groups, Group C (n=6) were fed on laboratory diet and high cholesterol diet (HCD) for 35 days and Group D (n=6) were fed laboratory diet and high cholesterol diet on initial 10 days and soy bean extract was added along with high cholesterol diet for next 25 days. Serum TC, TG, LDL-C and HDL-C were measured after 35 days. HCD increased TG, TC and LDL-C significantly in group C. Glycine max (soy bean) treated group showed that it decreased plasma TC, TG and LDL-C in experimentally induced hyperlipidemic rats but Glycine max (soy bean) did not show any significant lipid lowering effect in normolipidemic rats. The results of this experimental study indicate that Glycine max can act as a cholesterol lowering agent and thereby can improve cardiovascular functions.Bangladesh J Med Biochem 2017; 10(1): 21-26

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Nurhasanah, Herla Rusmarilin, and Jansen Silalahi. "Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt." Indonesian Journal of Agricultural Research 5, no. 2 (January 12, 2023): 85–99. http://dx.doi.org/10.32734/injar.v5i2.8310.

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Soy-yamghurt is fermentation product of yam-bean extract and soybean extract made by adding bacterium Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophillus which are commonly used in the process of making yoghurt. This study aims to determine the physical and chemical characteristics of soy-yamghurt probiotic drinks. The research used a completely randomized design factorial with two factors, i.e.: ratio of yam-bean extract with soybean extract (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%) and fermentation periods (4 hours; 6 hours; 8 hours). The result showed that ratio of yam-bean extract with soybean extract had highly significant effect on color test value, viscosity, moisture content, protein content, total sugar content, reducing sugar content, starch content, and glucose content. In the meantime, the fermentation periods had highly significant effect on viscosity, moisture content, total sugar content, reducing sugar content, starch content, glucose content and had significant effect on color and protein content. Interaction between the two factors had a highly significant effect on viscosity, reducing sugar content and had significant effect on moisture content. Furthermore, the interaction had no significant effect on color, protein content, total sugar content, starch content, and glucose content. The best soy-yamghurt was produced with ratio of yam-bean with soybean extract 50:50 fermented for 6 hours.

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Valenzuela-Cobos, Juan Diego, Fabricio Guevara-Viejó, Purificación Vicente-Galindo, and Purificación Galindo-Villardón. "Food Sustainability Study in Ecuador: Using PCA Biplot and GGE Biplot." Sustainability 14, no. 20 (October 12, 2022): 13033. http://dx.doi.org/10.3390/su142013033.

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Agriculture is one of the main sectors of Ecuador’s economy, and the principal agricultural product for exportation is cocoa. Flour samples of two mixtures were taken: a total of 50 samples of 85% cocoa bean shell (harvested from a farm) mixed with 15% soy flour (Mixture 1) and 50 samples of 75% cocoa bean shell (harvested from a farm) mixed with 25% soy flour (Mixture 2). The parameters evaluated were: moisture, protein, fat, carbohydrates, ash, total dietary fiber (TDF), and biological activity. Multivariate statistical techniques, such as PCA biplots and GGE biplots, were used to present each parameter (vector) measured. The biplot techniques suggested that the flour samples corresponding to Mixture 1 indicated the most significant values of nutritional and commercial properties. The results suggest that the use of mixtures of cocoa bean shell flour with soy flour can be used as ingredients to produce new foods.

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Auer, Jaqueline, Johanna Östlund, Klara Nilsson, Mathias Johansson, Anja Herneke, and Maud Langton. "Nordic Crops as Alternatives to Soy—An Overview of Nutritional, Sensory, and Functional Properties." Foods 12, no. 13 (July 5, 2023): 2607. http://dx.doi.org/10.3390/foods12132607.

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Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.

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Guo, Qingyan, Jiabao Peng, and Yujie He. "A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods." Foods 13, no. 3 (January 27, 2024): 415. http://dx.doi.org/10.3390/foods13030415.

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Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.

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Hanifa, Lita Nur, Sabaniah Indjar Gama, and Laode Rijai. "Kandungan Metabolit Sekunder Tempe Kacang Merah (Phaseolus vulgaris)." Proceeding of Mulawarman Pharmaceuticals Conferences 10 (October 31, 2019): 122–25. http://dx.doi.org/10.25026/mpc.v10i1.375.

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Soybean is a bean that is basically used as raw material for making tempeh, but the need for soybeans is not balanced with the amount of production in Indonesia. Therefore it is necessary to study the secondary metabolites needed in red bean tempeh (Phaseolus vulgaris) for alternatives to soybeans as another raw material from non-soy beans produced from Indonesia. The purpose of this study was to determine the content of secondary metabolites present in red bean tempeh. Samples were obtained from the Sulawesi region. The analytical method used in this study are qualitative submitting flavonoids, alkaloids, terpenoids, tannins, and saponins. The results obtained from studies that have been carried out namely red bean tempeh are proven to have all the composition of secondary metabolites with the exception of saponins.

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Hidayah, Thauhidayatul. "Perbedaan Kualitas Kimiawi Kefir Susu Sapi, Susu Kedelai, Dan Susu Kacang Merah." SainsTech Innovation Journal 2, no. 1 (May 20, 2019): 5–11. http://dx.doi.org/10.37824/sij.v2i1.2019.108.

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Kefir is obtained through the fermentation process of milk using a starter in the form of kefir grains containing Streptococcus sp., Lactobacilli and several types of nonpatogenous yeast. Generally the ingredients for making kefir come from animal milk. However, most people are very allergic to animal milk. For this reason, this research tries to make fermented milk derived from vegetable milk, which is derived from soy milk and red bean milk. The purpose of this study was to determine the pH, lactic acid concentration, alcohol content, and organoleptic test results in kefir derived from cow's milk, soy milk, and red bean milk. The study was conducted with a three-repetition treatment design. The parameters in this study include pH, alcohol content, lactic acid levels, and organoleptic. Data obtained from each kefir were compared with SNI standards on processed milk products (fermentation). Alcohol test results obtained from kefir from cow's milk, soy milk, and red bean milk were 4.95%, 5.54%, and 3.52%, respectively. Lactic acid levels of cow's milk, soy milk, and red bean milk were 0.12375%, 0.04878%, and 0.07128%, respectively. The pH of the three kefir is 3. Based on these results it can be concluded that the highest alcohol is found in kefir from soy milk, which is 5.54%; The highest levels of lactic acid are found in kefir from cow's milk, which is 0.12375%; c) pH tends to be the same for 3. Based on comparative analysis with SNI, that the three kefir do not meet SNI so that it is not yet feasible to be traded and to be produced on a large scale.

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Haliski, Daniele Sedorko, Renato Alves Oliveira, and Jeronimo Alves Santos. "REVEALED COMPARATIVE ADVANTAGE IN SOY EXPORTATION BETWEEN THE MAIN EXPORTERS IN BRAZIL/Vantagens comparativas reveladas da exportação de soja entre os principais exportadores do Brasil." Informe GEPEC 24, no. 2 (July 22, 2020): 53–75. http://dx.doi.org/10.48075/igepec.v24i2.24322.

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The objective of this work was verify the existence of Revealed Comparative Advantages for the export of soy beans produced in the states of Mato Grosso, Paraná, Rio Grande do Sul, Goiás and Mato Grosso do Sul, in relation to Brazil, in the years 2006 to 2016. The Revealed Comparative Advantage Index (IVCR) was initially used, however, because the index was asymmetric for values greater than unity, the Symmetric Revealed Comparative Advantage Index (IVCRS) was used, since in this index values vary between -1 and 1. The results indicate that all the states studied had an advantage in exporting soy beans. However, it was observed that the southern states presented a period of increase and later reduction in the IVCR, and the states of the Midwest region suffered only a reduction in the IVCR, possibly because soy bean products were losing a little of the representation in total exported. Finally, it was concluded that even though there are government incentives to export products such as soy beans, Brazil still faces problems with the flow of agricultural production, low storage capacity and port in efficiencies.

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Journal articles on the topic 'Soy bean'

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