Oriental cuisine but now has gained popularity and is now a major ingredient in
American cuisine.
1.5.3.2 Soy Sprouts
Since ancient times, sprouted soybeans have been included in the Korean cuisine as
the development of food products from germinated soybeans further increases the
versatility and utility owing to it having zero cholesterol, low saturated fatty acid,
low calorie, and high fiber content (Hwang 1997; Kwon et al. 2005).
1.5.3.3 Tempeh
Fermentation of whole soybeans along with rice/millets yields a smoky- or nuttyflavored, chunky, and tender soybean cake. This product is called tempeh and is a
traditional Indonesian food. It protects against diarrhea and chronic degenerative
diseases and, thus, is slowly gaining importance as an important functional food
ingredient (Vital et al. 2018).
1.5.3.4 Natto
Natto, a traditional Japanese health food, is prepared by Bacillus subtilis var. natto
(Bacillus natto)-fermented whole soybeans and is reported to be having numerous
health benefits (Fujiwara et al. 2008).
1.5.3.5 Miso
Miso, a fermented soybean paste, is a healthy Japanese seasoning which has
numerous health benefits. In the recent times, owing to its health attributes and
superb taste, it is utilized in numerous food applications like soups, sauces, dressings, marinade, and pastes (Mani and Ming 2017).
1.5.4 Non-fermented Soy Foods
1.5.4.1 Soy Milk/Beverages
Soybeans when soaked, ground, and strained yield an aqueous, white, and creamy
extract which is similar in appearance and consistency to cow’s milk. It is a
traditional drink of the Eastern world and can be consumed by lactose-intolerant
people (Rivas et al. 2002). It contains nearly 3–4% protein (same as cow milk,
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R. Modgil et al.
American cuisine.
1.5.3.2 Soy Sprouts
Since ancient times, sprouted soybeans have been included in the Korean cuisine as
the development of food products from germinated soybeans further increases the
versatility and utility owing to it having zero cholesterol, low saturated fatty acid,
low calorie, and high fiber content (Hwang 1997; Kwon et al. 2005).
1.5.3.3 Tempeh
Fermentation of whole soybeans along with rice/millets yields a smoky- or nuttyflavored, chunky, and tender soybean cake. This product is called tempeh and is a
traditional Indonesian food. It protects against diarrhea and chronic degenerative
diseases and, thus, is slowly gaining importance as an important functional food
ingredient (Vital et al. 2018).
1.5.3.4 Natto
Natto, a traditional Japanese health food, is prepared by Bacillus subtilis var. natto
(Bacillus natto)-fermented whole soybeans and is reported to be having numerous
health benefits (Fujiwara et al. 2008).
1.5.3.5 Miso
Miso, a fermented soybean paste, is a healthy Japanese seasoning which has
numerous health benefits. In the recent times, owing to its health attributes and
superb taste, it is utilized in numerous food applications like soups, sauces, dressings, marinade, and pastes (Mani and Ming 2017).
1.5.4 Non-fermented Soy Foods
1.5.4.1 Soy Milk/Beverages
Soybeans when soaked, ground, and strained yield an aqueous, white, and creamy
extract which is similar in appearance and consistency to cow’s milk. It is a
traditional drink of the Eastern world and can be consumed by lactose-intolerant
people (Rivas et al. 2002). It contains nearly 3–4% protein (same as cow milk,
26
R. Modgil et al.