This presentation provides a knowledge about soya bean, its description, cultivation, harvetsing, chemical constitution, soyabean products, adulterants, side effects of soyabean and its uses. This is an assignment in the subject, Pharmacognosy & Phytochemistry, IIIrd B.Pharm

1. “SOYA”
PRESENTED BY
Chetan A., IIIrd B.Pharm
K.K. College of Pharmacy
Chennai, TamilNadu

2.  Introduction
 Description
 Cultivation
 Harvesting
 Chemical Constituents
 Soya bean products
 Adulterants
 Side effects of Soyabeans
 Uses

3.  SYNONYM :
Glycine max, Glycine soja, Soya bean, Soja, ச ோயோ
அவரை
 BIOLOGICAL SOURCE :
It consists of fully natured dired seeds of the plant G. max
and G. soja famiy.
 FAMILY :
Fabaceae – peas, legumes
 GEOGRAPHICAL SOURCE :
Domesticated in southeastern Asia (China and Japan).
Introduction

4.  COLOUR :
 Cotyledons are yellow or green, and the hilum
may be black, brown, buff or light yellow.
 TASTE :
 Pungent, sweet, slightly bitter .
 SHAPE :
 Seeds are rounded ovoid .
 SIZE :
 6-11mm long, 5-8mm wide and 4-7mm thick.

9.  Conditions :
*Cultivation is successful in climates with hot
summers, with optimum growing conditions in mean
temperatures of 20 to 30 °C (68 to 86 °F).
*They can grow in moist alluvial soils with a good
organic content.
*Soybeans perform nitrogen fixation by establishing
a symbiotic relationship with the bacterium Bradyrhizobium
japonicum .

10. *For best results, an inoculum of the correct strain of
bacteria should be mixed with the soybean seed before
planting.
*Modern crop generally reach a height of around 1 m
(3.3 ft), and take 80–120 days from sowing to harvesting.
*Farm yard manure and compost may be added.

11.  The maturity period ranges from 50-140 days depending on
the variety.
 When plant reach maturity, leaves turns yellow & drop &
soyabean pods dry out quickly.
 There is rapid lose of moisture from seeds.
 At harvest, the moisture content of the seeds should be 15%.
 Harvesting can be done by hands, breaking the stalks on the
ground level.
 Threshing can be done with the mechanical soyabean thresher
or some conventional methods.

14.  Contains a fixed oil, 14-22% (Soya oil); protein, 50%;
carbohydrates, 16.2%; diastase, urease, lipase, allantoinase,
peroxidase, pentosan, sojasterol, sitosterin, and phasin.
 The two primary isoflavones are daidzein and genistein; others
are puerarin, genistin and daidzin.
 Soybean proteins have two major components: beta-
conglycinin (vicilin class) and glycinin (legumin class),
accounting for 39-40% of total seed proteins.

15. SOYA BEAN PRODUCTS

21.  Seeds of Crotalaria stricta and C. spectabilis have been found
admixture with soy beans.
 These seeds contain poisonous alkaloids

22.  Allergies: Like milk, eggs, peanuts, fish and wheat, may act as
a food allergen. Symptoms can vary from running nose to
hypotension.
 Side Effects: Soy protein may cause gastrointestinal
intolerance – bloating, nausea, constipation. Infants fed with
soy protein may develop vomiting, diarrhea, intestinal
bleeding, colitis, atopic eczema and thyroid abnormalities.
 Oestrogen Effects: Because of concerns on oestrogen-like
effects, its use is discouraged in patients with hormone-
sensitive cancers (breast, ovarian, uterine).

23.  Cholesterol lowering
 Anti-diarrheal
 Anti-Cancer
 Anti-hyperglycemic:
 Anti-Arthritic
 Improve Metabolic Activity
 Healthy Weight Gain
 Relieve Menopausal Symptoms
 Relieve Sleep Disorders
 Improve blood Circulation

24.  Boost Heart Health
 Boost Digestion
 Improve Bone Health
 Feed for animals

25. ~“With the new day comes new strength and
new thoughts”

26. Thank you