Title : Zero waste methods for utilizing post-extraction soybean meal in the food industry
Abstract:
The increasing global demand for plant-based proteins has prioritized the isolation of protein and functional components from legumes. While soybean processing typically focuses on oil and protein extraction, the remaining post-extraction meal—often treated as a low-value byproduct—contains significant nutritional potential. Processing soybean seeds into high-quality isolates is a complex procedure involving grinding, extraction, separation, and purification. To align with circular economy principles, it is essential to manage and process streams that are typically discarded. The aim of this study was to develop a comprehensive processing method for post-extraction soybean meal that ensures full raw material utilization and the creation of high-value-added food products. By implementing a model fractionation process, three distinct, products were obtained, each exhibiting different functional properties compared to the base material. The soy protein obtained through this "no-waste" process exhibited the high purity levels characteristic of commercial protein isolates, making it suitable for both conventional food production and specialized clinical nutrition. The post-coagulation supernatant was converted into seasoning sauce, characterized by a desirable sensory profile (umami) and high microbiological stability. The remaining solid fibrous residue was subjected to fermentation, resulting in a functional ingredient that can be incorporated into food products, such as fillings in farinaceous dishes. This model demonstrates that the comprehensive fractionation of soybean meal not only eliminates industrial waste but also generates a diverse portfolio of functional ingredients for the modern food market.
This work was performed with the financial support of The Polish Ministry of Agriculture and Rural Development (Research task 220-08).
