Food type soybean cooking time: a review
Deonisio Destro, Anderson Paranzini Faria, Tainá Miranda Destro, Ricardo Tadeu de Faria, Leandro Simões Azeredo Gonçalves and Wilmar Ferreira Lima
Abstract – Soybean is an extensive crop that produces more protein per hectare and, compared to other sources, has the lowest protein cost. This turns soybean into one of the basic foods with the potential to fight malnutrition and hunger in the planet. Even though it represents the fourth crop in grain production in the world (261 million tons year-1), most of its production is used as animal fodder. Currently, one of the greatest research challenges is to improve soybean production for human consumption. Cooking time is one the several characteristics that need improvement so that soybean can be used more extensively in our everyday diet. The objective of this work is to carry out a bibliographic review on the topic, to sensitize researchers in the area of soybean breeding about its importance.