Question

The botanical name for soybean is
A. Cajanus Cajan
B. Glycine max
C. Glycyrrhiza glabra
D. Abrus precatorius
E. Dolichos lablab

Answer 1

Hint: Economically, soybeans are the world's most valuable beans, supplying millions of people with vegetable protein and ingredients for hundreds of chemical products.

Complete Answer:
- Soybean, (Glycine max), also referred to as soybean or soy bean, pea family annual legume (Fabaceae) and its edible seed.
- The roots of the soybean plant are unclear, but many botanists assume it was first domesticated as early as 7000 BCE in central China. Soybean, an ancient crop, has been used as a food and medicinal component for thousands of years in China, Japan and Korea.
- The soybean is an erect branching plant and can reach a height of more than 2 metres (6.5 feet). White or a shade of purple are the self-fertilizing flowers.
- Yellow, green, brown, black, or bicoloured may be the seed colours, although in most commercial varieties, brown or tan seeds are found, with one to four seeds per pod.
- In most types of soil, soybeans can be grown, but they grow in wet, fertile, well-drained, sandy loam. After any danger of frost has passed, the crop is planted.
- Enabling safe storage,Soybeans are usually harvested mechanically after the leaves have fallen off the plant and the moisture content of the seed has dropped to 13 percent.
- The soybean is one of the best and cheapest protein sources and is a staple in many parts of the world in the diets of people and animals. Young soybeans are commonly steamed or boiled and eaten directly from the pod, known as edamame.
- Soy sauce, a salty brown liquid, is made from crushed soybeans and wheat, fermented by yeast in salt water for a period of six months to a year or more; it is a common ingredient in Asian cooking.

The correct answer is option (B) Glycine Max.

Note: 17 percent oil and 63 percent meal, 50 percent of which is protein, are in the crop. They are a good source of protein for diabetics because soybeans do not produce starch. The bean is commonly eaten in East Asia in the form of soy milk, a white liquid suspension and tofu, a curd that resembles cottage cheese somewhat.