Soybean Nature, Processing and Utilisation

Soya Bean or the “miracle bean” is indeed playing an increasingly important role in a global economic context—varying in use from East to West—leading to the perception of soy as an irreplaceable all-purpose plant, fostering and influencing the creation of conceptions, imaginations, and images. The increase of soy cultivation has also served to stimulate industrial research into the potential uses of soy derivatives. The study of Soybean has been limited hence the need for a publication that comprehensively details the nature, processing and utilisation of Soybeans for use by scholars, agronomists, processors and enthusiasts. This book by Dr.Muredzi gives detail on soya bean nature, chemistry, processing and utilisation of this most vital legume. Eng. Q. C. Kanhukamwe – Vice Chancellor ; Harare Institute of Technology, Harare, Zimbabwe

Perkins Muredzi, MSc Eng; MIP; PhD, received his MSc Eng Food Processing Engineering degree from Krasnodar Institute, Russian Federation in 1991 and a Masters Degree in Intellectual Property from Africa University, Mutare, Zimbabwe in 2010.He received his PhD from Atlantic International University (USA) in 2012.