Necessity and challenges for exploration of nutritional potential of staple-food grade soybean

• Published in: Journal of food composition and analysis Vol. 117; p. 105093
• Main Authors: Padalkar, Gunashri, Mandlik, Rushil, Sudhakaran, Sreeja, Vats, Sanskriti, Kumawat, Surbhi, Kumar, Virender, Kumar, Vineet, Rani, Anita, Ratnaparkhe, Milind B., Jadhav, Pravin, Bhat, Javaid Akhter, Deshmukh, Rupesh, Sharma, Tilak Raj, Sonah, Humira
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.04.2023
• Subjects: Anti-nutritional factors; Edible oil; Genome editing; Kunitz trypsin inhibitor; Lipoxygenase; Seed composition; Genome editing; Kunitz trypsin inhibitor; Anti-nutritional factors; Edible oil; Lipoxygenase; Seed composition
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2022.105093

Soybean, one of the most important crops is well recognized globally for its nutritional value. Soybean has a balanced proportion of nutrients, minerals, and other bioactive compounds with enormous medicinal and industrial uses. Soybean is also one of the leading oil crops as well as a source of protein-rich food and feed. However, the worldwide acceptance of soybean as a staple food crop has certain limitations. The anti-nutritional factors and off-flavor-producing compounds present in soybean make it unacceptable to the masses. With the ever-growing global population, it has become necessary to develop a potent source of nutrients to tackle the rising hidden hunger. The development of staple food-grade soybean could probably suffice the nutritional requirements. The present review discusses the potential of soybean as a source of nutritive proteins and edible oil and the scope for their improvement. The approaches helpful to eliminate anti-nutritional factors are also discussed. Similarly, the efficient use of genome editing tools for the improvement of nutritional traits in soybean is described. The information on desired alleles, causal genetic variations, and genome editing opportunities provided here will be helpful to develop anti-nutrient free staple food-grade soybean. Efforts toward the development of food-grade soybean will be helpful to address the global malnutrition issue. •Soybean-based food has great global reach but is not yet accepted as the staple food.•Soybean has anti-nutritional factors like trypsin inhibitor, phytic acid, and lectins.•Lipoxygenases and KTI are major constraints for soybeans acceptability as staple food.•Omics approaches seem promising for enhancement of soybean seed composition traits.•Genome editing can be an efficient tool to improve nutritional traits in soybean.