Description of Soybean
- Physical characteristics of soybean seed Soybean is a hearty plant that can be easily grown. Soybean seeds are spherical to long ovals in shape. ...
- Chemical composition of the soybean seed Soybean seeds are extremely high in protein content. ...
- Cultivation of Soybean Soybeans are successfully grown in regions with high temperature. ...
Is soybean a fruit or a vegetable?
The Long Answer. Soybeans are legumes. The bean of its pod is what we call soy or soya. A legume is fruit-bearing plant. Is soybean a vegetable? Soybeans are vegetables that have been part of Asian diets for centuries. Soybeans are used to make tofu, soymilk, soy flour, miso and many other foods.
What products are made out of soybeans?
List of Soy Products
- Soy Milk. Grinding, soaking and straining soybeans creates a mild-tasting liquid known as soy milk. ...
- Tofu. Soybean curd -- or tofu -- is created by curdling soy with a coagulant. ...
- Soy Sauces. Soy sauce is one of the most common soy products available. ...
- Soybean Oil. ...
- Other Soy Products. ...
When and how to plant soybean?
Soybean Planting Time
- Sow soybeans in spring 2 to 3 weeks after the average last frost date when the soil has warmed to at least 60°F (16°C).
- Soybeans grow best where the daytime temperature averages between 60°F and 70°F (16-21°C).
- Plant soybeans in late winter in warm-winter regions. Soybeans are not frost-tolerant.
What are the different types of soybeans?
Types of Soy Beans
- History. Over 13,000 years ago, China discovered soybeans. ...
- Green Soybeans. Green soybeans, also known as Edamame, are harvested prematurely, while the beans are still green. ...
- Mature Soybeans. Mature soybeans are light brown in color. ...
- Dried Soybeans. Dried soybeans are available at most health-food shops and some supermarkets. ...
- Health Benefits. ...
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What are 3 things soybeans are used for?
Uses for SoybeansUses for Meal.Animal Feed. Poultry and livestock feed make up 97 percent of soybean meal used in the U.S.Food. The other 3 percent of soybean meal used in the U.S. is in food products like protein alternatives and soymilk. ... Uses for Oil.Food. ... Industrial Uses. ... Biodiesel.
What are soybeans most commonly used for?
Soybean Uses Some of the most common products produced with soybeans are tofu, soy milk, soy sauce, tempeh, TVP (textured vegetable protein), and soy flour. Approximately 85 percent of soybeans grown around the world are used to make vegetable oils that are either sold to consumers or used commercially.
What is the structure of soybean?
Mature soybeans are nearly spherical in shape and vary considerably depending on cultivar and growing conditions. The soybean seed consists of three major parts: the seed coat, or hull; cotyledons; and germ, or hypocotyl. The seed coat contains the hilum, which is the point of attachment to the pod.
What are the advantages and disadvantages of soybean?
The advantages of soybean include its uses in the treatment of diabetes, cancer, cardiovascular diseases, weight management, lowering blood pressure, improving skin health and managing depression. Its disadvantages include its side effects like allergy, constipation and diarrhoea.
What are 5 uses of soybeans?
Magic beans: Five amazing uses for soybeansHealthier cooking oil. Soybean oil is used in baking cakes to frying french fries. ... Sustainable fuel. ... Cleaner oceans, lakes, and rivers. ... Safer everyday household products. ... Better food for animals.
What are two health benefits of soybeans?
Soybeans are high in protein and a decent source of both carbs and fat. They are a rich source of various vitamins, minerals, and beneficial plant compounds, such as isoflavones. For this reason, regular soybean intake may alleviate the symptoms of menopause and reduce your risk of prostate and breast cancer.
What is the shape of soyabean?
Shape varies from almost spherical to flat and elongated. Seed size ranges from 5-11 mm and seed weight from 120-180 mg/seed. Soybean hulls may be yellow, green, brown or black, either all one colour or a pattern of two colours.
What is the common name of soybean?
soya beansoybean, (Glycine max), also called soja bean or soya bean, annual legume of the pea family (Fabaceae) and its edible seed.
Why soybean is called wonder crop?
Soybean (Glycine max) belongs to the family Leguminoceae. It contains 20% oil and 40% proteins. Owing to its multiplicity of uses as food and industrial products , it is called as wonder crop.
What is the disadvantage of soybean?
People with kidney failure who use soy products might have blood levels of phytoestrogens become too high. If you have kidney failure, avoid taking large amounts of soy. Kidney stones: Soy products might increase the risk of kidney stones. Soy products contain large amounts of chemicals called oxalates.
What are the negative effects of soybeans?
The most common side effects of soy are digestive upsets, such as constipation and diarrhea. Soy may alter thyroid function in people who are deficient in iodine. Current evidence indicates that it's safe for women who have had breast cancer or who are at risk for breast cancer to eat soy foods.
What is the protein in soybeans?
Soybeans contain two small storage proteins known as glycinin and beta-conglycinin.
What are the physical characteristics of soybeans?
Physical characteristics of soybean seed. Soybean is a hearty plant that can be easily grown. Soybean seeds are spherical to long ovals in shape. Although most soy seeds are yellow, soy seeds come in other various seed coat colors, such as: blue, green, dark brown, purplish black, or black. Soy seed varies in size, too.
What are the components of soybeans?
Other valuable components that are found in soybean are phospholipids, vitamins, minerals, and isoflavones. (2) Asia has referred to soybeans as the “miracle beans” and the “yellow jewel.”
What is miso made of?
Miso is mainly made from soybean with addition of enzymes from rice, wheat, or soybean koji and salt.
Why steam soybeans?
Steaming the soybean is required to prevent the growth of Bacillus subtilis contamination. B. subtilis can inhibit the growth of A. oryzae. After the soybean has been streamed to remove microorganisms that adhere to the surface of the soybean, salt and a brine, which is composed with yeast (Saccharomyces rouzii and Torulopsis versatilis) and a bacterium called Pediococcus halophilus, is mixed with the streamed soybean. P. halophilus is a essential in the miso processing. Pediococcus halophilus is an anaerobic, coccus-shaped, salt-tolerant bacterium.
What is the fermentation process of soybeans?
Fermentation of soybean products requires a yeast, bacteria, mold, or a combination of each. Usage of bacteria, mold, and yeast gives the fermented food a special flavors, texture and aroma. During the process of fermentation, the Chinese has transformed soybean into various types of soy foods.
What are the different colors of miso?
Based on their colors, miso can be classified as white miso (butter color), red miso (reddish brown color), and light-color miso (light yellowish/ golden). The different colors of the miso are differentiated by their fermentation process. The main components of miso are soybean, rice, or wheat, salt and water.
What are the main ingredients in miso?
The main components of miso are soybean, rice, or wheat, salt and water. The secondary components are koji, seasoning and nutritional enrichment ingredients, preservatives and ethanol. The soybean is rich in protein and lipids, which is suitable for miso processing. Rice is can be used miso processing because it has a high moisture uptake, low viscosity, and high rice koji enzymatic activity, which is needed to yield a strong sweet taste and aroma after the saccharization of saccharides that are abundant in soybean. Wheat is another alternative ingredient in miso processing because wheat is rich on glutamic acid, which results in stronger umami flavor, aroma and bolder miso color. Koji, or Aspergillus oryzae, is used as a starter mold, which contains medium-length hyphae with sporangiophores. Short hyphae produce stronger proteases while short hyphae produce stronger amylases. (10) As a result, sweeter miso uses A. oryzae with high amylase activity, while salty miso uses A. oryzae with high protease activity. The optimum temperature for A. oryzae growth is 30°C to 35°C, with a relative humidity of 95%. However, the optimal temperature for the digestion of protein and saccharides by the enzymes from miso koji are 45°C to 50°C for protease and 55°C to 60°C for amylase. (10) The optimal pH for A. oryzae is pH 6.0. As the pH decreases, the protease activity increases.
How tall is a soybean?
Soybean is an annual plant, surviving only one growing season and can reach heights of 0.2–1.5 m (0.7–1.4 ft). Soybean may also be referred to as soyabean or soya and originates from Northeast China. Soybean ready for harvest. Hairs on soybean pod.
What is soybean plant?
Soybean, Glycine max, is an herbaceous annual plant in the family Fabaceae grown for its edible seeds. The soybean plant is usually an erect bush with woody stems and alternately arranged leaves. The leaves possess three individual leaflets which are oval or lance-like in shape, growing to a length of 3–10 cm (1.2–4.0 in). The soybean plant produces small white or purple flowers and curved seed pods which are 3–15 cm (1.2–6 in) in length and can contain between 1 and 5 seeds. The seeds can be a variety of colors including yellow, green, brown, black or a mottled combination. Soybean is an annual plant, surviving only one growing season and can reach heights of 0.2–1.5 m (0.7–1.4 ft). Soybean may also be referred to as soyabean or soya and originates from Northeast China.
How hot does soybean grow?
It can be grown year round in most parts of the tropics. Plants can be grown at ambient temperatures between 15 and 27°C (60–80°F) although temperature below 21°C (69.8°F) and above 32 (89.6°F) may reduce flowering. Temperatures exceeding 40°C (104°F) are detrimental to seed production. Soybeans are adapted to grow in a wide range of soils and climates but require adequate soil moisture for germination and seedling establishment. Plants are sensitive to waterlogging but are tolerant of drought conditions once established. Soybean grows best on a light, loose, well draining loam with a pH of 6.5. Propagation Soybean is propagated directly from seed. If seeds are to planted in a field where soybean has not been been grown in the 3–5 year previous, they should first be inoculated with nitrogen fixing bacteria. The seedbed should be prepared prior to planting by removing any crop residue, weeds and large stones. Tilling the soil helps to break up large clods of earth. Seeds may be sown mechanically or by hand. in tilled soils, seeds are usually planted at a depth 3.2–4.5 cm (1.25 to 1.75 in) in rows spaced 30 cm (11.8 in) apart. Alternatively, no-till planting may be used to plant seeds in the stubble of a previous crop without first cultivating the soil. With this method, seeds are drilled into the soil in rows spaced 17.8 cm (7 in) apart. No-till practices reduce soil erosion and reduces the loss of moisture in the soil. General care and maintenance Weeds are often a problem in soybean fields and can be reduced through good preparation of the seedbed and maintaining a weed-free seedbed for several weeks prior to planting. Weeds may be controlled with appropriate herbicides, where available, or through mechanical cultivation where necessary. Soybeans should be provided with irrigation at flowering and again at seed-set for maximum seed fill and optimal yield. Irrigation should be increased in sandy soils that do not retain as much moisture. Soybeans fix approximately half of the nitrogen they require for growth and the other half must be supplied from the soil or through fertilizer application. Soybean also requires an adequate supply of phosphorus and potassium and application rates should be based on the results of a soil test. Harvesting Soybeans are ready to harvest between 70 and 160 days after planting, depending on variety. Plants are ready for harvest when the leaves and stems have turned yellow and the seed pods brown to black. Soybeans for fresh use are cut while still green. Plants may be pulled by hand or cut with the use of a combine. Once cut, the seeds are removed from the pods by threshing.
How to prepare soybean seedbed before planting?
The seedbed should be prepared prior to planting by removing any crop residue, weeds and large stones. Tilling the soil helps to break up large clods of earth.
What are soybean seeds used for?
Uses. Soybean seeds can be used to make flour and dairy substitutes such as milk, margarine and yogurt and meat substitutes such as veggie burgers. Oil can be extracted from both the seeds and pods and the by product of the extraction is used as an animal feed. The oil from the plant is used in products such as paint, linoleum and soap.
How does no tilling help soybeans?
No-till practices reduce soil erosion and reduces the loss of moisture in the soil. General care and maintenance Weeds are often a problem in soybean fields and can be reduced through good preparation of the seedbed and maintaining a weed-free seedbed for several weeks prior to planting.
How long does it take to harvest soybeans?
Harvesting Soybeans are ready to harvest between 70 and 160 days after planting, depending on variety.
What are the traits of GM soybeans?
Most of the grown GM soybeans have herbicide-resistance traits, but GM varieties have been developed for other traits, including resistance to fungi and insects, tolerance to drought and salinity, and improved nutritional and/or health characteristics: high oleic content, high protein and amino acid (especially methionine), reduced stachyose and raffinose.
What is soybean plant?
The soybean ( Glycine max (L.) Merr.) is an erect leguminous plant, up to 1 m high. A fast growing herbaceous annual, it is native to Asia but currently grown worldwide. Its tap-root can extend to 2 m deep in good soil conditions, with secondary roots exploring the upper 15-20 cm of the soil. Roots bear nodules resulting from Bradyrhizobium japonicum infection (in most cases). Leaves are trifoliate and leaflets are oval to lanceolate, mostly broad in commercial cultivars ( Ecoport, 2010 ). The papilionaceous flowers are white, pink, purple or bluish, with a 5 to 7 mm long corolla ( Giller et al., 2007 ). Fruits are two or three-seeded pods containing yellow, rounded seeds with a hilum colour ranging from yellow to black ( Koivisto, 2006 ).
What is the main protein source in animal diets?
One of these products, soybean meal, is one of the major feed commodities and is the main protein source in many animal diets. Soybeans can also be used whole (full-fat soybeans).
What are the antinutritional factors in soybeans?
Soybean seeds contain several antinutritional factors. The most important ones are trypsin inhibitors, hemagglutinins, lectins and saponins. Soybean was indeed used to demonstrate the existence and the role of trypsin ( Rackis et al., 1986 ).
What is the best temperature for soya?
Optimal growth conditions are average day-temperatures around 30°C, 850 mm annual rainfall, and not less than 500 mm water during the growing season, and soil pH ranging from 5.5 to 7.5 with good drainage. Soya is sensitive to soil acidity and aluminium toxicity. It can withstand short periods of waterlogging and short droughts ( Ecoport, 2010 ).
How much oil is in soybeans?
Soybean is primarily an oilseed containing about 20% oil. Soybean is the largest oilseed crop, with 231 million tons produced in 2008, the main producers being the United States, Brazil, Argentina and China ( FAO, 2010 ).
Where is soybean used?
Soybean is used as food in tropical Africa and Asia. Western countries are a new market for soya food (exotic foods, soybean milk, tofu…). It is useful to make flour, milk, tofu and tofu-like products. It may be roasted and eaten as a snack, or fermented to make tempeh, miso, yuba and soy sauce.
Overview
Description of Soybean
- Physical characteristics of soybean seed
Soybean is a hearty plant that can be easily grown. Soybean seeds are spherical to long ovals in shape. Although most soy seeds are yellow, soy seeds come in other various seed coat colors, such as: blue, green, dark brown, purplish black, or black. Soy seed varies in size, too. The seed c… - Chemical composition of the soybean seed
Soybean seeds are extremely high in protein content. On average, dry soybean contains roughly 40% protein, 35% carbohydrate, 20% soybean oil, and 5% ash (non-aqueous, metal oxides).(2) Therefore, soybean has the highest protein content among legume species. Soy protein is a hea…
Fermentation of Soybean
- Stinky Tofu
Stinky tofu, or chaotofu, is a traditional Chinese dish where tofu is fermented in a stinky brine to create a specialized flavor, color and odor. Stinky tofu, along with Chinese soy cheese called sufu, is block-type fermented soy foods. During fermentation of stinky tofu and sufu, sufu is made by … - Miso
Miso is Japanese fermented soy bean paste or semisolid that can be served as a soup or used as a seasoning to heighten the flavor of meat and poultry. Miso is mainly made from soybean with addition of enzymes from rice, wheat, or soybean koji and salt. Koji processing utilizes a filamen…
Current Research
- In the past decade, health-promoting effects of soy foods has been observed through various medical research. Ingestion of soybean and soy products has shown a reduction in cholesterol level, preventing certain cancers, improving vascular health, sustaining bone mineral density and mitigating and delaying of menopausal symptoms in women.(2-7) One interesting area of resear…
References
- 1. Steinkraus, Keith. "Origin and History of Food Fermentation." Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc., 2004. 2. Lui, Keshun. “Fermented Soy Foods: Overview.” Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc., 2004. 3. Barnes, S. Evolution of the health benefits of soy isoflavones. Proc. Soc. Ex…