Importance of Soybean and its usefulness (સોયાબીન નું મહત્વ અને તેની ઉપયોગીતા)

Importance of Soybean and its usefulness (સોયાબીન નું મહત્વ અને તેની ઉપયોગીતા)

Soybeans are known in the scientific world as the "Golden Bean", the "Miracle Bean" and the "Yellow Jewel" as well as the "King of the Beans". World soybean production is 20 million metric tons while in India it is 106 million metric tons. In Gujarat, soybean is cultivated in an area of ​​about 3000 hectares and it is increasing every year. But sadly, despite the large area under cultivation, very few people know about the use of soybeans. So it can be said that the use of soybean in rural areas is almost negligible.

Out of our population of 150 million, 60% of the population is in the age group of 0 to 6 years who need good nutrition for their systematic development. In addition, about 70% of the population is malnourished due to inability to procure or purchase the required food so that low cost nutrition is required to meet the nutritional needs of the population. So there is a demand for setting up of soybean crude enterprise so that primary processed products can be made available at low cost. Here is information about the importance and use of soybean in rural life.

Read in Gujarati(ગુજરાતીમાં વાંચો)

Importance of soybean:

• People who are vegetarians get some amount of protein in their diet from grains, lentils and milk. From the botanical source of protein, soybeans contain high quality protein (60%) which can be used to meet the protein requirement easily. Soybeans are among the cheapest and best quality proteins in the world.

• Soybean plants can be used as green fodder, silage, dry fodder and green fodder. In China and Japan its leaves are used for fodder for fresh as well as dried cattle. It can also be used as green manure as its leaves and twigs are high in nitrogen.

Soybean meal can be used as animal feed.

Soybean oil extract is used in the preparation of fish food.

Read in Gujarati(ગુજરાતીમાં વાંચો)


Nutrients in soybeans

Nutrients in soybeans (compared to foods containing other vegetable proteins)

Deficiency Substances Proteins Carbohydrates Calcium Iron Energy (Strength)

Soybean 4.5 20.5 20 10.2 5
Tuwer 2.2p 3.2 ૭૩ 2.2
Chickpeas 15.1 20.2 203 4.2 20
Peanuts 2.3 19.1 30 4.8p8

According to Kotha, soybeans contain more protein, calcium and iron than other foods, so incorporating soybeans into the daily diet can prevent diseases such as malnutrition, osteoporosis and osteoporosis.

Soybean can be used to make a variety of products such as soybean flour, soybean flour, wadi, chakli, ladu, save, pakoda, soy milk, yoghurt, cheese, biscuits, cakes, oil, etc.
Soybean flour
Note: Soybean flour can be stored for one and a half to two months to keep the dried soybeans and prepare flour when needed.
Soybean milk

Read in Gujarati(ગુજરાતીમાં વાંચો)

Things to keep in mind for easy use of soybeans:

Mix 1 kg of soybean prepared for soybean flour with 2 kg of soybean and grind it so that it can be used in daily life.Some people dislike the aroma of soybean milk which can be removed by adding aromatic substances like cardamom, chocolate, honey, vanilla etc.Yogurt, buttermilk, cheese, shrikhand can also be made from soybean milk. After making soybean milk, pakoda, barfi, halva, rosemary, biscuits etc. can be made from the remaining okara.

• Soybean flour can be mixed with ladu, chakri, save and other grains to make thepla, khakra etc. Soybeans can also be used for frying.

Instead of directly using soybeans as they contain anti-nutritional elements, use processing methods like steeping, heating, steaming, grinding etc. to destroy the anti-nutrients in them.

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