Soy bean grain use analysis in making enriching additives and alimentary and feed products

Currently, many food and feed additives are being developed and used all over the world to enhance nutritional and biological value, consumer properties, when included in food and feed products. The purpose of the study is to identify promising areas for using soybeans in food and feed products based on the collection and analysis of scientific literature. Scientists have created a number of additives and products based on soybeans for food and feed purposes. These include additives obtained by physical, chemical and biotechnological transformation of soybeans, fruits, grains and other plant materials. In this case, the processes of grinding, heat treatment, extraction, coagulation, germination, drying and others are used. The most widely known methods are those for obtaining dried soybean food and feed additives of varying degrees of grinding, combined with other plant materials. A special place is given to the use of soy milk as an inexpensive high-protein product that can replace the milk of mammals. For humans, soy milk is a good alternative to whole milk as a valuable nutritious product that eliminates allergies to casein or lactose. Including soy milk in the diet of farm animals promotes their full growth and development. Soybean oil, by-products of its production (meal, cake, grits), soy flour, as well as concentrates, soy protein isolates, soy molasses and others are widely used to enrich food and feed. There are developments using sprouted soybeans, which after preparation are dried and ground into flour. Such enriching additives are designed to solve the problem of deficiency of macro- and micronutrients in human nutrition and feeding of farm animals and poultry.