Description

Soybean a species of legume, native to East Asia widely grown in Madhya Pradesh and Maharastra for its edible bean and oilseed which have numerous uses. Soybean contains high levels of protein. Soya protein is relatively heat stable storage protein. This stability enables soya food products undergo high temperature cooking such as tofu, soya milk and textured vegetable protein. Soybean must be cooked with heat to destroy trypsin inhibitors. Soybean is considered to be a source of complete protein. A complete protein is one that contains significant amount of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them, and so for this reason soybean is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat. Soya protein can lower total cholesterol levels by 30%, LDL by as much as 35-40% and to raise HDL cholesterol levels. Soya protein has also been shown to reduce the stickiness of platelets because soybean is good source of important essential fats called Omega-3 fatty acids. A large quantity is cultivated every year at different project sites of Morarka for export and home consumption.

Cooking instructions: – Simply soak a cup of beans in two to three cups of water for 8 hours or overnight. Before cooking the beans, drain the liquid and rinse the beans with clean water. Soybean generally takes about one and half hour to become tender. They can be cooked in pressure cooker and takes about 40 minutes.