Genetic improvement of food-grade soybean in India: Current status and future prospects

Abstract

Soybean is the most important oilseed crop in India. It
contains 40-45% quality protein and 18-22% oil besides
phyto-chemicals essential for human health. Soymeal,
which contains more than 50% protein, is largely exported
at lower price to import pulse-protein at higher cost.
Popularization of soy-based foods can facilitate eradication
of protein-hunger and energy malnutrition prevalent in India.
Elimination of anti-nutritional factors and off-flavor from
soybean seeds will enhance liking of soy-based food by
the consumers. With incorporation of consumer-preferred
flavor, vegetable soybean can be a good food for the people.
Reduction of phytase from seed will enhance protein and
iron nutrition in the consumers. Molecular breeding and
genome-editing techniques can be utilized properly to
achieve these goals in shorter period of time.