How are soybeans processed? Does processing affect the health benefits or safety of soy?
All soybeans used to make soyfoods undergo some type of processing and a number of different processes are used, both traditional and modern. Traditional methods include germination, cooking, roasting, and fermenting. More modern processing methods remove undesirable constituents through fractionation or extraction. Traditional and modern processing can increase the digestibility of soy proteins, remove indigestible sugars, inactivate enzymes that affect flavor, and prevent undesirable changes that may occur during storage. In addition, numerous human studies have demonstrated that modern processing of soy produces foods that provide the same high-quality protein as traditional soyfoods. Overall, processing of soy produces safe and healthy soyfoods.
