Synonym: Soyabean

Biological source: It is consist of dried ripe seeds of Glycin soja, or Glycin max.

Family: Leguminosae

Geographical source: It is principally produced in United States, Brazil, China, Argentina, India and Canada

Macroscopic characters:

Colour: Yellowish white variable in colour

Odour: None

Shape: Ovoid to spherical

Size: 1.5 to 1.2 diameter

Chemical constituents:

Soyabean seeds contains about

• 15 to 20 % lipid including 2 to 3% phospholipids

• Major fatty acids present in oils are

  • • Palmitic acid,

    • Stearic acid,

    • Oleic acid, linolenic acid.

• The unsaponifiable matter contains

  • • β-sitosterol, stigmasterol,

    • Compesterol,

    • Tocopherol.

• It also contains triterpenoid saponin glycoside and phytic acid.

• Among the other constituents it also contains 15 to 35 % carbohydrate.

• 35 to 40% proteins and fair proportion of amino acids.

Uses:

• It as an important source of protein.

• It is currently used as major source of lecithin which yield liposomes used to formulate stable emulsion and find major used in food technology.

• Soyabean oil is used for parentral feeding in the form of emulsion formulation

References:

1. Trease D. & Evans W.C.: Text Book of Pharmacognosy: W.B. Saunders.

2. Tyler V. E. Brady L. R. & Robbers J. E.: Pharmacognosy; Lea Feibger, USA.

3. Wallis T. E.; Text Book of Pharmacognosy; CBS Publishers, Delhi.

4. Kokate C. K., Purohit A. P. & Gokhale S. B.: Pharmacognosy; Nirali Publications, Pune.

5. Harbone J. B.: Phytochemical Methods: A guide to modern techniques Analysis: Chapman & Hall, London.

6. Bruneton J.: Pharmacognosy, Phytochemistry, Medicinal Plants: Intercept Limited.