Soybean - High Protein Variety With 36% Protein Content, Rich In Dietary Fiber And Edible Oil

The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.It consists of more than 36% protein, 30% carbohydrates, and excellent amounts of dietary fiber, vitamins, and minerals. It also consists of 20% oil, which makes it the most important crop for producing edible oil.
Nigeria is the largest producer of soybean in sub-Saharan Africa (SSA),
Approximately 85% of the world's soybean crop is processed into soybean meal and vegetable oil. Soybeans can be broadly classified as "vegetable" (garden) or field (oil) types. Vegetable types cook more easily, have a mild, nutty flavor, better texture, are larger in size, higher in protein, and lower in oil than field types. Tofu and soy milk producers prefer the higher protein cultivars bred from vegetable soybeans originally brought to the United States in the late 1930s. The "garden" cultivars are generally not suitable for mechanical combine harvesting because there is a tendency for the pods to shatter upon reaching maturity.