The Power of Soy: Health Benefits of Soybean Fermented and Novel Food Products

Abstract

Soybean seeds are rich in protein, oils, vitamins, minerals, and other essential nutrients that benefit human health. Despite its health benefits, it cannot be consumed directly due to intrinsic antinutritional factors (ANFs). Traditional fermentation practices employed in Asian and Northeastern India offer a promising solution by enhancing digestibility and potentially unlocking additional health benefits. This review comprehensively examines the diverse landscape of fermented soy foods (SFFs) across these regions, focusing on their background, manufacturing processes, and the microbial communities driving their unique characteristics. We explore the natural microflora involved, including bacteria (Bacillus spp.) and molds (Rhizopus spp., Aspergillus spp., Mucor spp.), and their role in generating bioactive compounds that contribute to human health. The importance of controlled fermentation with specific starter cultures is also discussed to optimize health benefits and minimize spoilage risks. Overviews of the bioactive compounds released by these fermenting microorganisms and their role in human health. The roles of spoilage and toxin-producing microorganisms, as well as of antimicrobial microorganisms, have been discussed. Furthermore, the review examined the recent surge in novel fermented soy foods (NFSFs), driven by consumer demand for plant-based alternatives, and their potential health benefits associated with specific strains and fermentation techniques. We highlighted the functional properties of NFSFs and their potential applications in diverse food categories. Breeding for fermented food-grade and vegetable-type soybean varieties was discussed. Finally, we explored the challenges and future directions for NFSF research and development, focusing on scalability, consumer acceptance, and the need for robust scientific data on health benefits.