NUTRITIONAL VALUE AND SAFETY OF SOY-BASED PRODUCTS

Authors

  • Musajonova Aziza Erkin kizi 1st-year Master’s student, Food Technology program, Faculty of Storage, Processing and Packaging of Agricultural Products, Tashkent State Agrarian University.
  • S.Ya.Sharipov Associate Professor, Department of Storage, Processing, and Packaging of Agricultural Products

DOI:

https://doi.org/10.55640/

Keywords:

soy-based products, nutritional value, food safety, soy protein, antinutritional factors, food processing.

Abstract

This article examines the nutritional value and safety aspects of soy-based products, which play an increasingly important role in modern food systems. Soybeans and soy-derived foods are widely consumed due to their high protein content, balanced amino acid composition, essential fatty acids, vitamins, and bioactive compounds. Alongside nutritional benefits, food safety issues such as antinutritional factors, allergens, genetically modified organisms, and contamination risks are critically analyzed. The article highlights processing technologies that enhance nutritional quality and ensure consumer safety. Scientific evidence and international standards are discussed to evaluate the role of soy-based products in sustainable and healthy nutrition.

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References

1.Liu, K. Soybeans: Chemistry, Technology, and Utilization. Springer, 2019.

2.Friedman, M. Nutritional value of proteins from different food sources. Journal of Agricultural and Food Chemistry, 2018.

3.Messina, M. Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients, 2016.

4.FAO/WHO. Safety Evaluation of Foods Derived from Biotechnology. Rome, 2017.

5.Shahidi, F. Functional Foods: Nutritional and Health Benefits. CRC Press, 2020.

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Published

2025-12-30

Issue

Vol. 4 No. 11 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

NUTRITIONAL VALUE AND SAFETY OF SOY-BASED PRODUCTS. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(11), 3495-3497. https://doi.org/10.55640/

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