The Shelf Life of Soy Beans
Originally, soybeans came from China. Americans during the Civil War substituted soybeans for coffee. The soybean, like the pea, is a member of the legume family. High in protein, the soybean contains about 40 percent crude protein, whereas fish and beef have about 18 percent. Soybeans are used as a food source for both humans and animals, and consumers purchase flour, soymilk and oil made from soybeans and tofu, made from soybean curd. Does this Spark an idea?
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Factors
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The shelf life of soybeans depends on how it is stored. Both moisture content and temperature affect the rate of deterioration. Yet, immature soybeans tend to have a shorter shelf life. Once soybeans begin to spoil, their oil becomes rancid.
Storage
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When using unshelled soybeans or green shelled soybeans at home, keep them in the refrigerator, where they will last for about a week. If the soybeans are dry and shelled, they might last for up to 12 months, if kept in a cool, dry location. For long-term storage, over one year, begin with clean, healthy soybeans. Maintain a temperature at or below 50 degrees Fahrenheit and no more than 50 percent relative humidity conditions. When storing long-term, moisture of 9 to 10 percent is preferred.
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Dehydration
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Dehydrated soybeans can last much longer than non-dehydrated soybeans, from eight to 10 years, with optimum storage and dehydration methods. Dehydration involves reducing the food's moisture levels to about 2 to 3 percent. When storing dehydrated soybeans, store them in airtight containers at a constant temperature, preferably lower than 70 degrees Fahrenheit.
Soybean Products
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If properly stored in a dark, dry and cool area, soybean oil might last for up to 12 months. If kept at room temperature in the kitchen, expect to keep the oil for about two or three months. Soymilk, a non-dairy, milk-like product made from soybeans, will keep for about a week in the refrigerator after opening its container. Tofu, made from soybeans, is a cheese-like food used as a meat substitute and in stir-fry recipes. Refrigerated tofu lasts about three days in the refrigerator, while tofu in aseptic packaging, which does not require refrigeration, lasts about three days in the refrigerator after opening. Soy flour will last for up to seven months when stored in a sealed container in the refrigerator or freezer. Fat-free versions have a longer shelf life than full-fat versions of soy flour. Always refer to the manufacturer's label for their recommended freshness date and storage advice.
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References
Resources
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