Table of Contents
ISRN Industrial Engineering
Volume 2013, Article ID 423590, 8 pages
http://dx.doi.org/10.1155/2013/423590
Review Article

Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan

Received 24 May 2013; Accepted 2 July 2013

Academic Editors: M. D. Bermejo and J. Rajabathar

Copyright © 2013 Shuhong Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.