Edible Products, 



332 



Analyses op the Soy Bean. 



[October, 1908. 





03 















Calculated to 





O) 

 J? 





In fresh or air-dry material. 





Water-free 





la 















substances. 



Variety. 



a 



























Nitrogen 













6 



Water. 



Protein. 



Fat. 



free 



Fibre. 



Ash. 



Protein. 



Fat. 



— =— . 



& 









Extract 











Black grown in Germany 





Per cfc. 



Per ct. 



Per ct. 



Per ct 



Per ct, 



Jrer ct. 



x^er ct. 







Per ct. 

















and France 



3 



12-71 



32'18 



1 



31-97 



4-40 



A -Tl 



>)C or? 

 OOOI 





© low grown, in China^Ger- 



















many, and Austria 



25 



9 89 



33-41 



17-68 



29-31 





U 1U 



fin .no 

 01 US 



la 01 



Brown, grown in China* 

















1 . 1 wLiliail y | ChLl vl -i UOUl Lev .,, 



13 



g-25 



32 90 



18-03 



30-17 



4-76 



4 oy 



00 lO 



iy 1 



Black, round, grown in Chi 

















n a, (-1 firm a,n v a.T\ f\ An q f. ri n 



UCVj DlJ-llt-tiiV ^ illlU .1 UoUL III 



Variety unknown, grown in 



5 



11-23 



33-97 



17-11 



28'41 



4-55 





00 JO 























Switzerland 





lO'OO 



37-00 



17-81 



25-00 



4 '96 





41-11 





Variety unknown, grown in 



















China 





9 "00 



35-50 



16-40 



22'59 



H-G5 



4*jqh 



Oj V 1 





Variety unknown, grown in 



















Hungary 





10-16 



27 '75 



10 -60 



28-97 



11-55 



4-87 



41 '11 



iy oy 



Variety unknown, grown in 





















France . . ... . . 





12-88 



35-00 



1360 



29-92 



4'40 



4'9f) 



iu 1 



10 Dl 



(Japan , , , ... ■ • 





11-30 



37-80 



20-90 



24 "00 



2-20 



ou 



4.9 'fift 





Variety unknown, grown in 





















India ... 





12-00 



36 00 



18-00 



29' 



10 



•1 -OA 



40'90 



20'45 



Variety unknown, grown in 





















Japan * • 





11 '92 



37-51 



18-02 



21'87 



3 '99 



oy 



42'59 



20'46 



Do ... 





12-87 



37-62 



18-11 



24 '52 



3'53 



Q.OK 

 O OU 



43'18 



20'78 



Do !V ... '.. 





10 30 



39-75 



11-98 



28'59 



5"43 



3 95 



44'31 



13'36 



Do ... ,;. ... 



— 





42-05 



20-46 





4'53 



4'19 







Yellow, grown in America 





10-13 



34-63 



17-98 



30-50 



3'69 



3 '07 



38-50 



20'00 



White, grown in America . . 





17-38 



27'56 



19-09 



28-24 



4'42 



4'31 



33 '40 



21-90 



Black, rown in America .... 





19-27 ■ 



26-25 



16-38 



26-57 



6'13 



5-40 



32-50 



20'30 



Variety unknown, grown in 





















America . . 





10-00 



35-25 



16-89 



30-69 



2-45 



4-72 



39'10 



18'80 



Average o American ana- 





















lyses . . ... 





10-80 



33-98 



16-85 



28'89 



4-79 



469 



38-10 



19'00 



Comparatively little information i 

 available concerning the chemical char- 

 acter of the different constituents of the 

 soy bean. According to the Japanese 

 investigators, the bean contains on 

 an average 7-5 per cent, of nitrogen — 

 6'9 per cent, being albuminoid nitro- 

 gen, exclusive of peptones, 01 per 

 cent, amide nitrogen, and 0'3 ioer cent, 

 nitrogen of peptones. Osborne studied 

 the nitrogenous constituents of white or 

 kidney beans. He found that they con- 

 tained on an average 23*5 per cent, of pro- 

 tein, made up of phaselin and phaseolin. 

 The percentage of protein in the soy 

 bean is much higher than this, and it is 

 not improbable that it differs materially 

 in chemical character. According to 

 Japanese authors, the soy bean contains 

 no starch. No statements have been 

 found concerning the character of the 

 fat. 



The"fact is well recognized that beans 

 of all kinds are valuable food because of 



the large amounts of protein and fat 

 which they contain. In order that the 

 nutrients may be available, the beans 

 must be cooked or prepared in some way 

 so that the cell walls may be broken 

 down and their contents readily acted 

 upon by the digestive juices. What is 

 true of beans in general is especially true 

 of the soy bean. Though it is eaten 

 more extensively in China and Japan 

 than in any other countries, so far as 

 can be learned, it is never eaten there as 

 a vegetable, but more or less complex 

 food products are prepared from it. At 

 least five preparations are commonly 

 made in Japan from the soy bean. 

 These are natto, tofu, miso, yuba, and 

 shoyu. 



Natto is prepared by boiling the beans 

 in water for five hours to render them 

 very soft. The hot mass is then wrapped 

 in small potion in straw, and the bundles, 

 securely tied at both ends, are placed in 

 a cellar in which a fire has been kindled. 



