TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Table of Contents – – – – – – – vi
CHAPTER ONE
- INTRODUCTION – – – – – 1
- History of Soya
- Classification of Soyabean
CHAPTER TWO
- Chemical Composition of soya beans
- Production of Soya beans
CHAPTER THREE
- Nutritional Value of Soya bean
- Uses of Soya beans
- Livestock feed
- Food for human consumption
- Medicinal Value of soyabeans
- Managing diabetes
- Cardiovascular diseases
- Cancer
- Management Obesity
- Uses of Soya beans
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.