Shree Siddhi Soya Foods 2.21

Soybeans possess a very high nutritional value. It contains about 20 per cent
oil and 40 per cent high quality protein (as against 7.0 per cent in rice, 12 per cent in
wheat, 10 per cent in maize and 20
-
25 per cent in other pulses). Soybean protein is
rich
in valuable amino acid lycine (5%) in which most of the cereals are deficient. In
addition, it contains a good amount of minerals, salts and vitamins (thiamine and
riboflavin) and its sprouting grains contain a considerable amount of Vitamin C,
Vitamin A
is present in the form of precursor carotene, which is converted into
vitamin A in the intestine. A large number of Indian and western dishes such as
bread, `chapati’, milk, sweets, pastries etc., can be prepared with soybean. Wheat
flour fortified with so
ybean flour makes good quality and more nutritious `chapati’.
Soybean oil is used for manufacturing vanaspati ghee and several other industrial
products. Soybean is used for making high protein food for children. It is widely
used in the industrial product
ion of different antibiotics. Soybean builds up the soil
fertility by fixing large amounts of atmospheric nitrogen through the root nodules,
and also through leaf fall on the ground at maturity. It can be used as fodder; forage
can be made into hay, silage
etc. Its forage and cake are excellent nutritive foods for
livestock and poultry. Soybean being the richest, cheapest and easiest source of best
quality proteins and fats and having a vast multiplicity of uses as food and industrial products is sometimes
called a wonder crop...