BENEFIT OF SOYA BEANS MILK

TABLE OF CONTENT

CONTENTS                                                                 PAGE

Title Page    –        –        –        –        –        –        –        –        i

Certification         –        –        –        –        –        –        –        ii

Dedication –        –        –        –        –        –        –        –        iii

Acknowledgements        –        –        –        –        –        –        iv

Table of Contents –        –        –        –        –        –        –        vi

CHAPTER ONE

1.            INTRODUCTION       –        –        –        –        –        1
   1. History of Soya
   1. Classification of Soyabean

CHAPTER TWO

2.0     Description of Soyabeans

• Chemical Composition of soya beans
  • Production of Soya beans

CHAPTER THREE

• Nutritional Value of Soya bean
  • Uses of Soya beans
    • Soya beans oil
    • Soya beans meal
    • Livestock feed
    • Food for human consumption
  • Medicinal Value of soyabeans
    • Managing diabetes
    • Pregnancy
    • Cardiovascular diseases
    • Endothelial function
    • Cancer
    • Management Obesity

CHAPTER FOUR

4.0     CONCLUSION AND RECOMMENDATIONS

•      Conclusion
  •      Recommendations

References

CHAPTER ONE

1.0     INTRODUCTION Soybeans (Glycine max) are members of the legume family Fabaceae and originated in China. Soybean is mainly grown for their seeds and is the second largest oil seed after Groundnut in India. Soybean, being full of nutritional value, contains 40-50% high quality protein and 20-22% oil. Soybeans also have some essential amino acids (5%), carbohydrates, vitamins (thiamine and riboflavin) and minerals. The unique chemical composition of Soybean seeds, which includes the number of nutraceutical compounds such as isoflavones, tocopherol and lecithin besides 20% oil and 40% protein, has made it one of the most valuable agricultural crops in the world.

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