Submitted to: Encyclopedia of Food Grains
Publication Type: Other
Publication Acceptance Date: 5/4/2015
Publication Date: 2/2/2016
Citation: Liu, K. 2016. Soybean Overview. Encyclopedia of Food Grains, 2nd edition. Academic Press, Oxford. 1(The Oilseeds):p228-236.
Interpretive Summary: This chapter manuscript is an entry for Enclyclopedia of Food Grains, to be published by Elsevier Academic Press. , It is based on the Enclyclopedia of Grain Science (1st edition), published in 2004. The new edition has 4 volumes in total, covering all aspects related to cereals, oilseeds and legumes.
Technical Abstract: The soybean is a legume and oilseed as well. Its bushy plants grow annually, adapt to a wide range of soils and climates, and enrich soils with nitrogen. Its seeds are valued for unique composition and versatile end uses as food, feed, and industrial materials. Currently, the soybean is an important source of edible oil and the most important source of proteins for animals. With advances in plant biotechnology, food science, and medical research, for the world’s poor and the rich, the soybean will be the most important source of protein for humans in the 21st century.