Rai Muhammad Amir, Associate Professor, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan. Sajid Fiaz, Assistant Professor, Institute of Molecular Biology and Biotechnology, The University of Lahore, Pakistan. Asif Ahmad, Professor/Director, Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University Rawalpindi, Pakistan.

• List of ContributorsxxviiPreface xxxiii1 The Role of Soybeans in Sustainable Agriculture 1Mushtaq Ahmad Khan, Abid Khan, Raheem Shahzad, Abdul Basir, Monsif Ur Rehman, Muhammad Adnan, Tian Shilin, Hayssam M. Ali, Hafiz Samra Younis, Muhammad Salman Ghaffar, Muhammad Sajid Qureshi, Fazal Jalal, and Sahar Mumtaz1.1 Introduction 11.2 Current Global Status of Soybean Production 31.3 Environmental Benefits of Soybeans 41.4 Nutritional Benefits of Soybeans 81.5 Economic Benefits of Soybeans 141.6 Global Constraints to Soybean Production 181.7 The Future of Soybean 221.8 Conclusion 23References 232 Soybean Meal: Production, Uses, and Applications 31Muhammad Sibt- e- Abbas, Rimsha Umar, Maria Tahir, Nishwa Latif, and Tamseela Malik2.1 Introduction 312.2 History and Origin 322.3 Soybean Meal Production Process 332.4 Nutritional Profile of Soybean Meal 362.5 Uses in Animal Feed 382.6 Applications in Food and Industrial Products 412.7 Global Market Trends and Trade Dynamics 442.8 Sustainability and Environmental Impact 45References 463 Introduction to Soybean: History, Cultivation, and Importance 51Nitish Joshi, Romandeep Kaur, Marya Bibi, Bibek Adhikari, Shah Fahad, and Taufiq Nawaz3.1 Introduction 513.2 History of Soybean 533.3 Botany and Classification 553.4 Cultivation Practices 583.5 Importance of Soybean 623.6 Challenges and Future Perspectives 643.7 Conclusion 65References 654 The Soybean Harvest: Techniques and Best Practices 77Iqra Malik, Kamran Ashraf, Zeki Erden, Çagdas Can Topark, Hakki Akdeniz, and Qamar uz Zaman4.1 Introduction 774.2 Basic Agronomical Practices 794.3 Harvesting and Post- Harvesting Techniques 824.4 Soybean Refining 824.5 Limitations and Some Anti- Nutritional Factors of Soybeans/Their Meal and the Processing Methods 874.6 Impact of Improper Harvesting on Soybean 884.7 Impact of Harvesting Stages on Soybean Seed Quality 894.8 Effect of Threshing Methods on Seed Quality of Soybean 904.9 The Advent of Mechanization: AI Approaches of Harvesting Soybean 914.10 The Soybean Harvest: Techniques and Best Practices in Pakistan 934.11 Challenges and Recommendations 944.12 Conclusion 95References 955 Sustainable Intensification and Value Addition in the Soybean Supply Chain 103Abdul Ahid Rashid, Nayab Altaf, and Salman Saeed5.1 Introduction 1035.2 Cultivation and Harvesting 1055.3 Climatic Requirements for Soybean Cultivation 1055.4 Crop Management 1075.5 Soybean Processing and Utilization 1085.6 Value- Added Products from Soybeans 1105.7 Nutritional Composition of Soybean: From Farm to Freezer 1135.8 Industrial Applications 1145.9 Global Soybean Market 1155.10 Potential Demand of Soybeans in Pakistan 1165.11 Challenges in Domestic Soybean Production 1165.12 Future Prospects and Market Growth 1185.13 Shelf Life of Soybean 1195.14 From Farm to Fork: The Consumer Experience 120References 1216 Advanced Soybean Cultivation, Genetics, and Sustainable Practices: A Plant Scientist’s Perspective 125Narkhede Gopal Wasudeo, Gollangi Harish Kumar, and Manchikatla Arun Kumar6.1 Introduction 1256.2 Advanced Soybean Cultivation Techniques using Big Data, AI, VRT, and Other Tools 1266.3 Advances in Soybean Genetics and Breeding— Understanding Soybean Genetics 1286.4 Sustainable Practices for Soybean Production 1346.5 Future Trends in Soybean Research and Cultivation 1376.6 Conclusion 139References 1407 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 145Sadaf Shakoor, Adnan Mukhtar, Muhammad Asif, and Mariam Munir7.1 Introduction 1457.2 Bioactive Compounds in Soybeans 1467.3 Health and Nutritional Benefits 1527.4 Oncoprotective Properties 1537.5 Effect on Women’s Health 1537.6 Bone Health 1547.7 Anticancer and Antioxidant Effects 1547.8 Hypocholesterolemic Effects 1547.9 Soy- Based Functional Foods 1557.10 Future Innovations in Soy- Based Functional Foods 1567.11 Conclusion 158References 1588 The Soybean Solution: Adding Value from Farm to Fork 165Sadia Zafar, Muhammad Mutie- Un- Nabi, Rizwan Rasheed, Muhammad Arslan Ashraf, Maria Bilal, Javed Iqbal, and Banzeer Ahsan Abbasi8.1 The History and Global Economic Impact of Soybean Cultivation 1658.2 Importance of Soybean 1668.3 Cultivation 1698.4 Harvest and Afterwards Soybean 1718.5 Soybean Processing 1718.6 Assessing Soybean Technology Adoption: A Data- Driven Perspective 1738.7 Issues 1758.8 Soybean Composition 1778.9 Macronutrients 1778.10 Micronutrients 1788.11 Harvesting 1798.12 Drying 1798.13 Storage 1818.14 Heating Processing 1828.15 Irradiation 1838.16 Soybean in Industry 1848.17 Soy Product 1858.18 Soy Foods 1858.19 Global Soybean Market 1878.20 Supply Chain 1888.21 Food Safety Systems of the Future 188References 1899 Soybean Bioactive Compounds and Their Role in Functional Foods and Nutraceuticals 199Bancha Yingngam9.1 Introduction 1999.2 Major Classes of Soybean Bioactive Compounds 2019.3 Bioavailability and Metabolism of Soybean Bioactive Compounds 2079.4 Applications of Soybean Bioactive Compounds in Functional Foods and Nutraceuticals 2129.5 Soybean Bioactive Compounds and Chronic Disease Prevention 2189.6 Future Perspectives and Emerging Trends 2249.7 Conclusion 228References 22910 Understanding Soybean Quality Parameters 245Muhammad Sibt- e- Abbas, Rimsha Umar, Tamseela Malik, Maria Tahir, and Nishwa Latif10.1 Introduction 24510.2 Nutritional Quality Parameters 24610.3 Comparison of Nutritional Parameters Across Soybean Varieties 25110.4 Physical Quality Parameters 25110.5 Processing Quality Parameters 25410.6 Genetic and Environmental Influences on Soybean Quality 25510.7 Innovative Techniques for Soybean Quality Analysis 25610.8 Challenges 25910.9 Conclusion 25910.10 Future Directions 260References 26111 Soybean Storage and Preservation Methods 267Iqra Malik, Kamran Ashraf, and Qamar uz Zaman11.1 Introduction 26711.2 Conventional Storage and Preservation of Soybean 26811.3 Use of Gunny Bags (GB) and Polyethylene Sheets 26811.4 Bamboo Bins with Neem or Ash Treatment 26911.5 Mud or Brick Silos 27011.6 Modern Storage Technologies 27111.7 Emerging Innovative Techniques for Soybean Storage 27411.8 Effect on Germination 27511.9 Effect on Vigor 27711.10 Effect of Moisture Content 27811.11 Effect of Mycoflora 28011.12 Effective Techniques and Strategies for Drying and Preserving Soybeans 28211.13 Mechanical Dryer Systems for Uniform Drying of Crops 28311.14 Pest and Mold Control Strategies 28311.15 Conclusion 285References 28612 Valorizing Soybean By- Products: Strategies for Effective Utilization and Sustainability 291Anam Aman12.1 Introduction 29112.2 Soybean By- Products 29212.3 Methods of Soybean By- Product Valorization 29512.4 Zero- Waste System for the Soybean Processing Industry 30012.5 Health Benefits 30112.6 Conclusion 306Conflict of Interest 306References 30713 Soybean Protein Isolates and Concentrates 315Asif Ahmad, Rai Muhammad Amir, and Sajid Fiaz13.1 Introducing Importance of Soybean Proteins 31513.2 Soy Concentrate and Isolate 31613.3 Soybean Protein Concentrates: Definition, Composition, and Production 32213.4 Functional Properties of Soybean Proteins 32513.5 Factors Influencing Functionality 33013.6 Applications in the Food Industry 33113.7 Soybean Protein in the Development of Packaging Materials 33713.8 Conclusion 339References 33914 Soy- Based Snacks and Convenience Foods 347Saira Ishaq14.1 Introduction 34714.2 Soy- Based Snacks and Their Types 34714.3 Soy- based Types of Convenience Foods 358References 36215 Soybean Packaging and Labelling Regulation 367Rashida Perveen, Farrukh Sardar, Mavra Ameen, Muhammad Riaz, and Muhammad Naveed Babur15.1 Introduction 36715.2 Consumer Information and Transparency 36815.3 Marketing and Branding 36815.4 Regulatory Bodies Governing Packaging and Labeling 36815.5 Packaging Requirements for Soybeans 37115.6 Storage and Shelf- Life Considerations 37215.7 Packaging and Pest Management 37215.8 Environmental Impact and Sustainability of Packaging 37215.9 Packaging Design and Functionality 37315.10 Labeling Requirements for Soybeans 37315.11 Sources of Guidance 37515.12 Disease Claims 37515.13 Packaging Materials for Soybeans 376References 37916 Soy Foods: Types and Nutritional Value 381Saima Rafiq, Maria Latif, and Sheraz Hussain16.1 Introduction 38116.2 Chemical Composition of Soybean 38116.3 Soy Foods 38216.4 Types of Soy Foods 38416.5 Future Trends 393References 39317 Soybean in Animal Feed: Benefits and Considerations 399Syeda Maryam Hussain, Muhammad Jehanzaib Arsalan, and Tanveer Ahmad17.1 Introduction 39917.2 Soybean Grain in Pakistan 40017.3 Soybean Grain Processing to Soybean Meal 40117.4 Import of Soybean: Pakistan and International Soybean Statistics 40217.5 Quality Profile of Soybean and Soybean Meal 40417.6 Laboratory Tests for Soybean and Soybean Meal: Procedures and Protocols 40417.7 Usage of Soybean Meal in Animal Feed (Poultry, Aqua, Ruminant), Inclusion, Anti- Nutritional Factors, and Their Impacts 40617.8 Soybean Processing and Technology: Extrusion, Expelling, and Nutritional Impacts 40717.9 Major Anti- Nutritional Factors in Soybean 41017.10 Factors Causing Variation in the Anti- Nutritional Factors 41317.11 Strategies to Minimize the Impact of Anti- nutritional Factors 41417.12 Emerging Trends in Soybean Utilization 41717.13 Environmental Impact of Soybean Production 41917.14 Conclusion 420References 42118 Soy- Based Foods: Tofu, Tempeh, and Beyond 427Waqas Ahmed and Anam Saeed18.1 Introduction: The Versatility of Soy- Based Foods 42718.2 Nutritional Composition of Soy- Based Foods 42918.3 Benefits of Tempe Due to Fermentation 43118.4 Production Processes: From Soybean to Tofu and Tempeh 43218.5 Physical and Chemical Properties of Tofu 43418.6 Emerging Innovations: Expanding Beyond Tofu and Tempeh 44118.7 Future Challenges and Opportunities 44518.8 Conclusion 446References 44619 Soy Milk and Dairy Alternatives 451Abdullah Ahmed Butt and Zahra Ahmed19.1 Introduction 45119.2 Rising Demand for Lactose- Free and Vegan Products 45219.3 Nutritional Profile of Soy Milk 45319.4 Vitamins and Minerals in Soy Milk 45419.5 Comparison with Cow’s Milk 45519.6 Production and Processing of Soy Milk 45719.7 Soy Milk Production Methods 45919.8 Fortification and Flavoring Processes 46019.9 Health Benefits of Soy Milk 46119.10 Heart Health and Cholesterol Reduction 46319.11 Impact on Bone Health and Osteoporosis 46419.12 Other Plant- Based Dairy Alternatives 46519.13 Nutritional Comparison of Dairy Alternatives 46619.14 Vitamins and Minerals in Plant- Based Milks 46719.15 Allergen Considerations 46919.16 Coconut Milk: Rarely Allergenic but May Cause Digestive Issues 46919.17 Rice Milk: A Hypoallergenic Alternative with a High Glycemic Index 47019.18 Hemp Milk: A Nutrient- Dense Option with Minimal Allergen Risk 47019.19 Environmental Impact of Dairy Alternatives 47019.20 Water Usage and Agricultural Sustainability 47319.21 Challenges and Future Prospects for Dairy Alternatives 47419.22 Sensory Qualities: Taste, Texture, and Color 47419.23 Processing Challenges and Product Shelf Life 47519.24 Innovations and Customization in Dairy- Free Products 47619.25 Conclusion 477References 47820 Global Trade Dynamics of Soybean Products 483Adeeba Khan and Imtiaz Hussain20.1 Introduction to Global Soybean Trade 48320.2 Patterns of Production and Consumption on a Global Scale 48620.3 Key Players in the Global Soybean Market 49020.4 Trade Flows and Market Dynamics 49320.5 International Trade Policies and Agreements 49520.6 Sustainability and Environmental Concerns 49720.7 Future Trends and Challenges 49820.8 Summary of Key Findings 498References 50021 Soybean Research and Innovation Trends 505Farah Javed, Rashida Perveen, Iftikhar Younis Mallhi, and Muhammad Naveed Babur21.1 Introduction 50521.2 Current Trends in Soybean Research 50721.3 New Products Related to Soybean: Food Industry 51221.4 Mitigating the Environmental Impact 51721.5 Climate- Smart Soybeans Potential 52021.6 Changes in Soybean Processing 52121.7 Conclusion 522References 523Index 527