Traditional non-fermented food uses of soybeans include soy milk, and from the latter tofu and tofu skin. Since soluble soy carbohydrates are found in the whey and are broken down during fermentation, soy concentrate, soy protein isolates, tofu, soy sauce, and sprouted soybeans are without flatus activity. Soybeans are considered by many agencies to be a source of complete protein. Approximately 85% of the world’s soybean crop is processed into soybean meal and vegetable oil.