Soybean: Recent Advances in Research and Applications

This book covers all the areas of scientific research and development of soybean, especially physiology and metabolism, seed production, breeding and genetics, food from soybean seeds, and new soy foods. The demand for soybean seeds has been increasing due to their unique nutritional values. Annual soybean production increased to 350 Mt in 2017, which was followed by that of corn (1100 Mt), wheat (800 Mt), and rice (800 Mt). Soybean seeds contain a large amount of protein (about 40%) and oil (about 20%) and the matured seeds do not contain starch, which is the major nutrient in corn, wheat, and rice seeds. This book includes fourteen chapters in five sections.

Section 1: "Role of Soybean for Food Security"

Section 2: "Physiology and Biochemistry of Soybean Plants"

Section 3: "Cultivation and Productivity of Soybean"

Section 4: "Breeding and Biotechnology of Soybean"

Section 5: "Food and Biodiesel Industry"