Modern Uses of Soybeans

Soybean (Glycine max (L.) Merrill.) is one of the most important oil crops of the world which also has tremendous importance as a food legume. Soybean grows best in temperate, tropical and subtropical regions. They can be grown throughout the year in the tropics and subtropics, if water is available.

Soy consumption in the form of fresh or in processed form can improve nutrition. They can be consumed directly as human food products, or they can be crushed into meal and oil. Soy oil finds a variety of uses for domestic and industrial purposes besides its use in several food preparations and animal feed.

Soybeans grown for direct human consumption are either used directly as a whole seed or are processed and incorporated as a high protein ingredient for food products like tofu, tempeh, soy milk, soy cheese or other products.

Besides its use for domestic purposes, soy oil finds multifarious uses in industries related to production of pharmaceuticals, plastics, papers, inks, paints, varnishes, pesticides and cosmetics.

Recently, use of soy oil as biodiesel has opened up another possibility of renewable sources of energy for industrial uses. Soy biodiesel is a fuel alternative. It is produced from soybean oil, clean burning ester-based oxygenated fuels made from renewable sources including soybean oil, other vegetable oils and animal fats, for use in compression-ignition (diesel) engines.
Modern Uses of Soybeans

Cumin as an ingredient culinary food

Cumin seed has a distinctive odor and aromatic, hot and bitter taste. It is available whole or ground. The spice is used extensively in Mexican food and also in the preparation of processed meats, pickles, cheese and sausages. It is also used in Indian, Eastern, Middle Eastern, Portuguese and Spanish cookery.

To make the best of their aroma and flavor whole cumin seeds are lightly roasted before use.

At home it is used to flavor soups and stew. Cumin seed is an essential ingredient of curry powder and chili powder.

In Moroccan cooking, it is used with chicken and goat. A popular marinade called chermoula is essential a vinaigrette of olive oil, lemon juice or vinegar, cumin and an ever changing list of herbs and spices.

Cumin is also commonly an ingredient in the Ethiopian seasoning paste called beriberi.

This spice should be used with restraint as it can surpass all the other flavor in a dish. Cumin seed contains about 2-4% of volatile oil. The principle flavoring constituent of the oil is cumaldehyde.

Cumin as an ingredient culinary food

Nutmeg as food ingredient

Nutmeg is a spice obtained from nutmeg tree Myristica fragrans. It is related to mace, which is obtained from the covering of nutmeg.

It is evergreen tree, 15 to 20 m in height and grows in Java, Sumatera, Borneo, Penang, Moluccas, and in several other islands of the Indian Ocean.

It is used to season both sweet and salty foods. Nutmeg oil, mace oil and mace oleoresin are sued in most major food products including baked pastries, candy, gelatin, sweet roll doughs, sauces, curries, processed meat, vegetables and condiments and relishes among others.

It is also used in eggnog, cakes, fruit and puddings. Nutmeg is an ingredient in liquors, mulled wine, and various other beverages. Nutmeg goes particular well with milk products.
Nutmeg as food ingredient

Food Ingredients Industry

The food industry has undergone significant changes in this decade. As a result, much of the scientific research work has shifted from food processors to ingredient suppliers.

It used to be that food scientists did most of the research on ingredients.

Even in times of recession, people need to eat; hence, the food business is more stable than other parts of industry. While there is less basic research being conducted on food, there is more focus on applications research.

There is a believe that newer trends in food products, such as the effort to reduce fat content, reduce MSG or reduce salt will keep industry job growth steady.