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Soybean (Glycine max L.) is among the world’s major financial crops; it features a high nutritional value and would be the largest source of protein for human consumption and animal feed (Utsumi, 1992; Utsumi et al., 1997). Owing to its higher nutritional worth and its beneficial effects, which includes the lowering of cholesterol (Kito et al., 1993) and prevention of cancer, diabetes and obesity (Choudhary Tran, 2011; Anderson et al., 1995, 1999), consumption of soybean meals merchandise is growing worldwide. On the other hand, soybean is believed to become a significant reason for food-induced allergenic reactions. Seven soybean allergens are officially recognized by the Allergen Nomenclature Sub-Committee in the International Union o.