Edamame: Research, processing technology and functional food role

Edamame is a vegetable soybean that refers to soybean varieties having pods and seeds that can be harvested and consumed when they are still fresh and premature. The review paper documents the existing information on edamame and processing technology also analyzing the potentials of functional food. Edamame processing technologies have been widely used, including cold processing, heat processing, and structural modification. Various analytical data from various literature shows that edamame has potential as a functional food. The role of dietary fiber, antioxidants, and other physicochemical properties has shown beneficial health benefits Consumption of edamame with various processing methods has been shown to contribute to lowering cholesterol and blood glucose levels. The promotion of edamame requires numerous research activities, starting with the evaluation of food product development, determining consumer preferences, and determining functional properties.