Improving the quality of the soybean

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Abstract
Soybeans, once a relatively minor farm commodity, have become the world's most abundant source of vegetable protein and oil. This growth in popularity, much of which has occurred in the last 20 years, has been made possible partly by genetic improvements that have successfully adapted soybeans to a wide variety of environmental conditions. To date, however, soybean breeders have concentrated their research efforts on increasing the quantity rather than the quality of soybeans. This paper summarizes genetic research currently underway to improve the quality of soybeans and/or soybean products. It also examines research efforts to improve the soybean's fatty acid composition, change the amino acid profile and reduce antinutritional factors.