Oils and Fats. 



102 



[February, 1912, 



ingredients which are as follows in the 

 whole cake ;— Nitrogen, 6-77 per cent. ; 

 potash, 2'00 per cent,; phosphoric acid, 

 1-33 per cent." 



Soy-bean cake exported from Man- 

 churia is stamped with the manufac- 

 turer's brand, and contains a guaranteed 

 analysis of 6 '5 per cent, of total nitrogen 

 and 1*5 per cent, of phosphoric anhy- 

 dride. 



Composition of Hay. 

 The Soy bean is cultivated in the 

 United States of America mainly as a 

 forage crop and numerous experiments 

 have been made in its growth. The 

 following table showing the composition 

 of the various kinds of forage made from 

 the Soy bean (in a fresh or air dried 

 condition) is taken from the U.S. Far- 

 mers' Bulletin No. 28 :— 



Soy bean forage. » a> g ■£ 6 



& fi I r, ® £ < 



Fodder (earlylbloom 



to early seeds) ... 76'5 3-6 1-0 10'1 G'5 2\3 



Soy bean hay (Mats) .. 12'1 14-2 4-1 41-2 21 '1 7-3 



„ „ straw ( „ ) ... 11-4 4'9 1'9 37 8 37'6 «'4 



Dr, Leather obtained the following 

 figures as the average of five analyses of 

 "bhusa"or dried green tops of Soy 

 grown at Dumraon in 1002 :— -Water, 9 85 ; 

 fat, P0; protein, 3*7 ; nitrogen free ex- 

 tract, 46-07 ; fibre, 28'44 ; ash, 10-94 per 

 cent. 



When dealing with the chemicai ana- 

 lysis of the Soy-bean forage, it should 

 be noted that the proper value of a 

 forage does not depend on its com- 

 position only, but the digestibility of 

 the various components must be taken 

 into account. Quoting again from 

 the Farmers' Bulletin :— " The following 

 rough computation will give an idea of 

 the amount of digestible matter in the 

 forage raised on an acre planted with 

 this crop. Under ordinary farm con- 

 ditions the yield of green fodder usually 

 ranges from 6 to 12 tons per acre, Taking 

 8 tons as an average yield, the amount 

 of dry matter will be about 2 tons, of 

 which about 54 per cent, is digestible. 

 This will make the digestible matter 

 raised on an acre of ground amount 

 to nearly eleven-tenth ton. Of this 

 amount about one-sixth is protein or 

 muscle-making material and about three- 

 fourths crude fibre and other fat-forming 

 substances." 



Use as Pood. 

 The Soy bean is very largely eaten by 

 the Chinese and Japanese as a vegetable, 

 and many food preparations are made 

 from it. It is a very important article 

 of diet for people whose staple toed is 

 rice, a cereal very poor in proteid or 



nitrogenous substances. The highly 

 nitrogenous Soy bean supplies the place 

 of meat in European countries, and the 

 introduction of this rich bean into the 

 dietary of the rice-eating people of India 

 would be a benefit to the country. 



Three Japanese food preparations are 

 especially made from the bean : Soy- 

 bean milk, Soy-bean cheese or "topo," 

 and Soy-bean sauce or "Shoyu." 



Soy bean Milk. — The Soy beans are 

 first soaked in water for about twelve 

 hours and then well crushed between 

 mill-stones. The powder is then boiled 

 with about three times its bulk of water 

 for about an hour and filtered through 

 cloth. The filtrate resembles cow's milk 

 in appearance and to some extent in 

 composition ; it is easily digestible and 

 forms a highly nitrogenous liquid, but it 

 is not suitable for the nourishment of 

 children. 



Bean Cheese,— When Soy-bean milk is 

 treated wich magnesium chloride (or the 

 mother liquor obtained in the manu- 

 facture of common salt from sea water) 

 the proteids are separated, iu the form 

 of a precipitate. This is collected on a 

 filter, pressed and dried, and forms 

 "topo " or Soy-bean cheese. It is eaten 

 in a fresh state, 



Shoyu.— Shoyu is a sauce prepared 

 from a mixture of cooked and pulverised 

 Soy beans, washed and powdered wheat, 

 wheat flour, salt and water. The mass 

 is fermented with rice-wine ferment in 

 casks for from one-and-a-half to five 

 years, being frequently stirred. The 

 resulting product is a moderately thick, 

 brown liquid. Ir> odour and taste it is 

 not unlike a good quality of meat ex- 

 tract though perhaps somewhat more 

 pungent. Under the name of "Soy 

 sauce " and other fanciful names it has 

 formed the basis of most of the import- 

 ant sauces of Europe for many years. 



Roasted Soy beans are being used in 

 the United States and Switzerland as a 

 coffee substitute. 



The Soy bean contains little or no 

 starch, and is consequently used as a 

 diet for diabetic patients. Bread and 

 biscuits made from Soy-bean flour are 

 now being placed on the European 

 markets. 



Trade. 



Soy bean used to be cultivated in 

 Manchuria to meet the demands in 

 China and Japan, but from the year 

 1908 Europe has entered the field as a 

 chief customer. During the last few 

 years the Manchurian trade in Soy beans 

 has prospered by leaps and bounds. The 

 chief cause of this sudden development 



