The soya bean is well known as being an important source of oil (about 18% of the bean's composition). It also has a high protein content (about 38%), and this protein is of excellent nutritional quality, containing all the essential amino acids necessary for a human growth and development.

Tthe protein in the beans can be supplied to food product manufacturers in various forms:

- as a defatted soya or full fat flour, with a protein content of up to 50%
- as a soya protein concentrate, with a protein content of approximately 65%
- or as a soya protein isolate, with a protein content of approximately 90%.

Depending upon the method of manufacture, the protein can exhibit certain functional characteristics such as viscosity regulation, water binding, fat emulsification and structure/texture contribution. These characteristics have an important part to play in ensuring final food product quality meets consumer expectations.

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