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This is a list of soy-based foods. The soybean is a species of legume native to East Asia , widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
For four analyses of defatted soy meal, the concentrations were 616 and 753 micrograms per gram, respectively; for one analysis of full-fat soybean meal (whole), concentrations were 706 and 1000 micrograms per gram, respectively. [17] On a dry-matter basis, defatting causes an increase in phytoestrogen concentration.
Soy sauce (Sinhala: සෝයා සෝස්) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish kottu. [66] Soy sauce has largely been produced by the Sri Lankan Chinese community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
Tempeh can be dried via the air tray drying method. Cubes of tempeh placed on steel, mesh bottom trays are dried by the circulating hot air dryer. After the product is finished, they can be cut into 2.5-centimetre (1-inch) squares at 90 °C (200 °F) for 90 to 120 minutes in order to reduce moisture content to 2–4%.
Soya bean, or soybean, a species of legume native to East Asia, widely grown for its edible bean Soya sauce, see soy sauce , a fermented sauce made from soybeans, roasted grain, water and salt Places
Soybean oil is one of many drying oils, which means that it will slowly harden (due to free-radical-based polymerization) upon exposure to air, forming a flexible, transparent, and waterproof solid. Because of this property, it is used in some printing ink and oil paint formulations.
Tapai is derived from Proto-Malayo-Polynesian *tapay ("fermented [food]"), which in turn is derived from Proto-Austronesian *tapaJ ("fermented [food]"). Derived cognates has come to refer to a wide variety of fermented food throughout Austronesia, including yeasted bread and rice wine.