Soybean (Glycine max L.) is one of the most important protein and oil crops in the world. It contains 40–42% high quality protein and 18–22% fat.
Soybean (Glycine max L.) is one of the most important protein and oil crops in the world. It contains 40–42% high quality protein and 18–22% fat. Soybeans belong to the green plant family, and an added benefit is that they increase soil nitrogen levels and store nitrogen equivalents of 23 kg per hectare for a successful crop.
This is a major advantage in some farming systems. The soil is tangled due to intensive cultivation to produce more food for population growth. Soybeans provide important raw materials for the oil industry.
Many countries produce human food, medicine, and animal feed. Soybeans are an important agricultural commodity with a steady increase in annual production around the world. The global demand for soy is exceptional due to its unique composition, nutritional value, health benefits, and versatile uses.
Soybeans are legumes related to chickpeas. Soybeans are dicots, meaning they have two cotyledons. Every soybean produces 60–80 pods, each containing three pea pods. Soybean is a hardy plant that also adapts to different soils and soil conditions. Soybeans grow slower than most garden beans, which need a warmer climate and take about 3-5 months to mature.
At first, soybean, one of the most important protein and oil crops, develops the main stem, but over time, many lateral roots grow branches to produce a fibrous root system. Young soybean roots develop root nodules one week after exposure. Rhizobium, a bacteria that fixes nitrogen, enters the nodule, and so on. Can supply most of the plant’s nitrogen needs for up to fourteen days.
1. Physical properties
Soybeans vary in growth and habit. The height of the plant varies from below 20 cm (7.9 inches) to 2 meters (6.6 feet). The seeds, stems, and leaves are covered with a subtle brown colour or grey feathers. The leaves are triangular, and each leaf has three to four leaflets. Immature seeds are 6–15 cm long (2.4-5.9 cm wide) and 2–7 cm wide (0.79–2.8 cm wide). At this maturing stage, the leaves are falling.
2. Chemical composition
Soybean oil and protein content together make up 60% of dry soybeans by weight; protein makes up 40%, fat 20%, the rest is 35% carbohydrates, and about 5% is dust.
Benefits of Soybeans
- As food for animal
- High protein content (40-45%)
- Sufficient intake of vitamins and minerals
- As fodder and fodder for animal use
2. Raw materials for industry
• Used as a solvent for paints, synthetic resins, varnishes, adhesives, and paper coatings
• Soil (lecithin) for foaming, dispersing, and moisturising
3. As food for human
• Traditional cuisine
• Soy sauce , soy cheese, soy paste, etc.
• fermented products
• soy milk
• Soybean oil
• Soybeans contain about 20% fat; the oil is refined, blended for various uses, and sometimes hydrogenated; liquid and partially hydrogenated soybean oil is exported to other countries; It is used as a “vegetable” and in various prepared foods
4. Soy flour
• Soybean flour is the material that remains after the oil has been dissolved from soybeans.
• With 50% soy protein content
• Soy meal is also used in cheap dog food.
Health benefits of soybean
In cancer curing
• Many population studies have shown that consumption of soy foods is associated with a reduced risk of developing prostate cancer
• Man significantly associated with reducing the risk of death and breast cancer recurrence among women.
In Brain
• Recent studies have shown improvements in cognitive performance, especially in language
• On frontal lobe function using memory and soy supplements
Conclusion:
Soy, one of the most important protein and oil crops in the world, has many health benefits that can help your body if eaten as intended for proper function, wear and tear, etc., starting with controlling cholesterol levels to prevent diabetes, soy is a rich source of protein and antioxidants, which will help maintain your overall health prosperity.