The whole dry grain contains about 40 % protein (twice as much as in most other pulses) and also up to 20 % fat. The proteins of soyabean yield all the essential amino acids in adequate amounts except methionine and cystine which are deficient. Soyabean is rich in lysine. Soyabeans are rich source of iron and B- vitamins like thiamin, riboflavin and niacin. Soyabeans are valued nutritionally for their unsaturated fatty acids, protein and fibre content. Soyabean is rich in lecithin and linolenic acid. Soya foods are rich in anti-carcinogens, particularly isoflavones. One of the primary isoflavones in soya is genistein.
The main problems with soyabean are that it has an undesirable beany odour, has a poor cooking quality and has haemagglutinins and contains trypsin inhibiting factor. These are rendered inactive by suitable heat processing.
Soyabean can be soaked for 9 hours in 1 % concentration of sodium carbonate, which causes maximum reduction in cooking time.
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