Titre : Total processing of soy Glycine max through valorization of the tofu whey in cosmetic products Auteurs : Dinah Andrianjafy, Helga Rim Farasoa, Felamboahangy Rasoarahona, Revue : Science, Technology, Development Numéro : Issue 1 Volume : 2 Date : 2022/08/2 DOI : 10.21494/ISTE.OP.2022.0862 ISSN : 2752-6879 Résumé : Natural cosmetics offer an opportunity for developing countries to undergo an economic transformation, because of the high market trends for these products. However, the over-exploitation of endangered plant species presents a potential danger to the ecology, and in the long term will have a negative long-term impact for the ecology and economy for these countries. The valorization of cultivable plants is therefore a solution of choice. Soy is known for its nutraceutical qualities, and this food is widely used in Madagascar to fight against malnutrition. Soy cheese is a popular source of protein that is beginning to be well accepted by the Madagascan population as part of an improvement in nutritional quality. Its popularization is however limited by its need for a cold chain for its market distribution and due to its short shelf life. Aromatic herbs have antimicrobial properties and some are also endowed with antioxidant properties. These are two useful criteria for the preservation of food products. The addition of aromatic herbs in the composition of soy cheese and a light heat treatment has resulted in a longer shelf life and improved its taste. Tofu whey contains more nutrients, not only for food, but also for the skin. Cosmetic care products have been manufactured using tofu whey as the main active ingredient. This total processing of soy avoids wasting the by-products and brings a value-added activity to its processing. Éditeur : ISTE OpenScience