ABSTRACT
Fermented soybean products are popularly consumed in many Asian countries by using traditional methods of preparation. Soybean is fermented by using lactic acid bacteria, yeast and fungi, leading to wide varieties of products. These products have been reported for several health benefits including antioxidant, antihypertensive, antithrombotic, anticancer, antidiabetic and immunomodulatory properties. These bioactive compounds are due to various bioactive compounds produced by the starter culture involved during fermentation and soybean-derived bioactive compounds produced by the action of biocatalyst, produced by starter culture. The beneficial compounds mainly produced during fermentation include polyphenols, vitamins and bioactive peptides. Apart from production of beneficial compounds, fermentation also results in degradation of antinutritional factors in soybean. The current chapter summarises the health benefits of fermented soybean products.
