The book contains knowledge and skill that would facilitate processing and utilization of soybean, a grain legume and food-cum-medicinal resource, for food, feed, pharmaceutical and other industrial applications. People world over have now become conscious for their health and longevity and are searching for an appropriate diet that can lead them to a disease free, healthy and long life. One of the best possible options is to make use of soybean in daily diet because it provides high quality nutrition and health promoting phytochemicals that have high levels of nutraceuticals and functional food ingredients at an affordable cost. Soy-based food products suit to the richest of the rich on health ground and to the poorest of the poor on account of the economy. Soybean is a golden gift of the nature to human beings as its production not only provides high quality food and medicines to the people but also enhances soil and animals health. Soybean is an ecofriendly and one of the oldest known food sources to human beings. Soybean production and its appropriate utililization would help in building a greener globe. The book discusses about the technology used in the soy food preparation, equipment involved and changes that occur during processing in physical, chemical, microbiological and organoleptic properties of the products. It is useful to students, teachers, researchers, food manufacturers, policy maker and to all those who are interested in better health and longevity.
Dr. Shukadev Mangaraj was born on 1st August 1975 at Mamia, in the District of Bolangir, Odisha, India. He passed the high school and Intermediate examination from Govt. Boys High School, Kantabanji, and B.J.B College, Bhubaneswar, with 1st division (distinction) in the year 1990 and 1992, respectively. He graduated in B. Tech. (Agricultural Engineering) from Odisha University of Agricultural Engineering and Technology, Bhubaneswar in 1996 with 1st division. He qualified for the ICAR, Junior Research Fellowship (JRF), subsequently studied at Indian Agricultural Research Institute, New Delhi and received Master degree (Agricultural Engineering, specialization in Agricultural Structures and Process Engineering (AS&PE)) with 1st division (distinction) in 1998. He was selected for Agricultural Research Service in the discipline of AS&PE in the 1998 ARS batch. The author received Ph.D. degree from Indian Institute of Technology, Kharagpur in 2012. He is presently working as Senior Scientist (AS&PE) at the Central Institute of Agricultural Engineering, Bhopal. He is a life member of the Indian Society of Agricultural Engineers (ISAE). He has worked in ten research projects, developed nine proto types, published 55 research papers in peer-reviewed journal and twenty book chapters. Also he has published three books entitled (i) Modified Atmosphere Packaging of Fruits and Vegetables, (ii) Processing Technology for Food Legumes and (iii) Advances in Food Processing Technology. The author received ISAE Commendation Award (2011) for outstanding contributions in the field of Post Harvest Engineering and Technology; Best Citizens of India Award (2012) in reorganizations of exceptional caliber and outstanding performance in the area of Agricultural Structures and Process Engineering from International Publishing House New Delhi, India; and Bharat Jyoti Award (2011) for meritorious services, outstanding performance and remarkable role in the filed of research and development from India International Friendship Society. He has received four best poster presentation awards from the present research work given by various forums namely ISAE, New Delhi; AFSTI, Mysore; IICPT, Thanjavur (Ministry of Food Processing Industry). He has been conferred with N. N. Mohan Memorial Award for the year 2009 from ‘All India Food Processors’ Association’, New Delhi. Serving as member of editorial board for the Journal Agricultural Science (AS) published in Canada and consultant editor for the Journal Octa Journal of Environment Research, India. Also served as reviewer of many International and National Journal.