Description
Soya Bean is a specie of legume native to East Asia and grown for its edible grain. It is referred to as Soybean or Soja bean, belonging to the family Fabaceae. Soya bean can be used greatly in its fermented and unfermented forms. They contain acids and minerals needed in diets.
Features of Soya bean seeds

Soya Bean seeds can reach more than 2m(6.5ft) in height.
The fruit is a hairy por that grows in clusters of 3-5.
The pod of Soya Bean may contain 2-4 seeds depending on many factors.
The seeds differ in colour. They can be black, brown, yellow or even green.
Soya Bean has the ability to fix atmospheric nitrogen.
Soya Bean grows well in temperatures between 20-30°C.
Soya Bean thrives in any soil but prefers warm, well-drained, fertile Sandy-loam.
The seeds of Soya Bean contains 17% oil, 63% meal and 50% protein for consumption.
Soya Bean are harvested when the leaves starts to drop and when moisture content reduces to 13%.

Benefits

When unfermented, soya bean can be made into Soymilk which can be used to make Tofu.
The fermented use of Soya Bean is soy sauce and bean paste.
They contain Phytic acid, dietary minerals and B vitamins needed by the body.
Soya Bean has the ability to reduce the risk of cancer of many types. Such as breast, prostate, gastrointestinal cancer.
Soya Bean is used as a salad ingredient or as a vegetable in some countries. It can also be roasted and consumed as food.