Food type soybean cooking time: a review

Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest protein cost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though it represents the fourth crop in grain production in the world (261 million tons year-1), most of its production is used as animal fodder. Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one the several characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of this work is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.

• Publication year

  2013

• Venue

  Crop Breeding and Applied Biotechnology

• Publication date

  2013-10-01

• Fields of study

  Agricultural and Food Sciences, Biology

• Identifiers
  DOI 10.1590/S1984-70332013000300007
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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