Soybean: chemical composition and usage, 2012

UDC 633.34

The author: Valentina Surenovns Petibskaya, candidate of biological sciences

Reviewers: Valentin Fyodorovich Baranov, doctor of agricultural sciences, professor, the honoured scientist of Kuban; Nikolay Ivanovich Bochkaryov, doctor of biological sciences, the honoured scientist of Kuban and Russia; Tatiana Ilinichna Timofeenko, doctor of technical sciences, professor; Alexander Vasilievich Kochegura, doctor of agricultural sciences, professor, the honoured scientist of Kuban; Sergey Viktorovich Zelentsov, doctor of agricultural sciences; Vasily Leonidovich Makhonin, candidate of agricultural science

SOYBEAN: CHEMICAL COMPOSITION AND USAGE / Under the editorship of V.M. Lukomets, academician of the Russian Academy of Sciences, doctor of agricultural sciences. - Maykop: JSCo "Polygraph-Yug", 2012. - 432 p.

The book was reviewed by the methodic commission of the scientific council of All-Russia Research Institute of Oil Crops, record № 6, dated 09.06.2012, and approved for publication.

In great details this book presents the material on the chemical composition of soybean seeds from wild forms to the varieties of domestic and foreign breeding. The dependence of variability of soybean chemical composition from biological characteristics of variety, natural and climatic conditions, and management practices of production is shown. The question of possibility of purposeful influence on the quality of soybean seeds by the breeding methods is discussed. The author considers the ways of rational soybean usage depending on the chemical composition of seeds. The ambiguity of judgments on the role of some components of seeds and their effects on the human body is also covered. The data on the chemical composition of certain soybean products, their production and usage in animal feeding, human health and nutrition is presented. Some methods of soybean evaluation are offered.

The book is recommended for agricultural producers, specialists on forage production, creation of new functional food products, medical preparations, and for nutritionists. It may be useful for teachers, scientific employees of agronomic specialization and processing industry, students, postgraduate students and for all those interested in the healing qualities of food products.