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Glycine max
Soybean
Kedelai Fabaceae
 

Glycine max, Soybean, Tahu, Kedelai

 
Glycine max, Soybean, Tahu, Kedelai, soya

It is a branching, twining perennial with a varying height of up to 6 ft (1.8 m). Glycine max, Soybean, Tahu, Kedelai, soya
The alternate, trifoliate leaves are softly pubescent.
Small white or lilac pea-flowers borne in summer are immediately followed by hairy pods containing 2 to 4 seeds.
Cultivation: The soya bean thrives in climates with hot humid summers in fertile, well-drained soil.
Water well during very dry periods.
Propagate from seed.
In China, the soya bean has been cultivated and used in different ways for thousands of years.
As early as 2828 before Christ, the Chinese Emperor Shen Nung described the soya bean.
It was then considered as one of the 5 holy crops, besides rice, wheat, barley and millet.

Soya beans Processing
Soya beans are very versatile: they can be used as whole beans, or processed as soya milk, tofu, tempeh, soya sauce or miso.
Soya milk is made by soaking soya beans, grinding them with water. The fluid which result after straining is called soya milk.
Tofu a staple in Asia for 2,000 years,also known as soya curd, is a soft cheese-like food made by curdling soya milk with a coagulant(calcium sulphate)
As opposed to soya milk, tofu contains a lot of calcium, which originates from the coagulant.
Tempeh is cake of soya beans that is made by removing the hull of cooked, soya beans, mixing with a culture, and ageing for a day or two. The culture helps hold the soya beans together in a cake form. Since tempeh is made from whole soybeans, it is a fibre-rich food.
Soya beans mature in the pod, they ripen into a hard, dry bean. Although most soya beans are yellow, there are also rare varieties which are black, brown or green.
They can be cooked and used in soups, sauces and stews. Whole soya beans are an excellent source of protein (then contain on average 37% protein!) and dietary fibre.
Soya sauce is a dark brown liquid made from soya beans that have undergone a fermentation process. Depending on the ingredientys there are different types of soya sauce: - shoyu: mixture of soya beans and wheat - tamari: is only made from soya beans
Miso is a rich, salty condiment that characterizes the essence of Japanese cooking. To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years. The addition of different ingredients and variations in length of aging produce different types of miso that vary greatly in flavour, texture, color and aroma.
Soya nuts are made from whole soya beans which have been soaked in water and then baked until crisp and brown. They are similar in texture and flavour to peanuts.
Soy coffee Gluten-free coffee substitute is available from Soycoffee. Smooth & vitamin rich, it taste just like coffee and it contains all the important iso flavones, genistein and daidzein.
 
     

 

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