Open AccessTechnological parameters and chemical composition of soya beans
Author(s) -
Yusuf Beshimov,
M. M. Akhmedova
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/848/1/012098
Subject(s) - chemical composition , food science , micronutrient , soya bean , chemistry , biology , agronomy , organic chemistry
This article covers technological characteristics of localized soybeans, data on obtaining cereals and other types of products from them. Data based on analyzes obtained for soybean grain varieties are also provided. Physical-chemical properties of soybean varieties, proteins, fats and carbohydrates in the obtained products are widely analyzed. The macro-, micronutrients, and biologically active substances in soybeans are analyzed, and it is determined that they cause biological and physical-chemical changes in human health, and their deficiency leads to various immune-related diseases.