Value addition to soybean whey through microbial and enzymatic intervention

Abstract

The wide range of functional properties of soy protein and its high nutritive value makes it base of a novel food platform. Various products are in the market like soy protein isolate, soy protein concentrate, tofu, soymilk which are well accepted by the consumers. Nevertheless, soybean processing operations generate a large proportion of liquid effluent termed as soybean whey. This yellowish liquid waste can be functionally and nutritionally valuable because of their nutrient composition. Discarded whey is not only accountable for pollution problem, but also represents an economic and nutritional penalty in this era. Till now, there are only few reports on effective use of soybean whey, for this reason the present article emphasis to summarize all the extensive research developed for its utilization, so that soybean whey can be well recognized as a potential feedstock both for the microbial and enzymatic intervention.