In spite of belonging to the bean family, the Soya bean has never been very popular. Probably due to the myths and misconceptions attached to it, which have strongly engulfed the truth, leading people to believe that cultured seeds do exist along with the organic ones. It is only recently that people after having tested the myths ventured out to consume more and more of this seed.

Myths apart, the Soya plant itself have always been a boon to the farmers. The withered leaves when fallen not only increase the fertility of the soil, but its roots absorb a lot more of carbon-di-oxide. This results in a comparatively lesser usage of manure for its next produce. The possibility of growing multiple crops is an added advantage to the farmer. Belonging to the twin-seed group the Soya bean is originally from East Asia.

However it has become more popular in countries like America, Brazil, Argentina and many others. It is fast picking up in India too with Andhra Pradesh, Karnataka, Maharashtra and Rajasthan being the largest growers of the crop. Although it is well known for its high protein content, its oil extraction {which puts it into the oilseeds group} is the cause for its downfall.

It grows very well in fertile soil and is easily cultivable. It is a quick crop requiring anywhere between 80 to 120 days to harvest. The beans grow in clusters. By the time the beans are fully ripe, the dropped leaves provide a carpet for the ground. But the farmer should take care for if they are not harvested at the right time, the seeds tend to burst open, decreasing the yield.

The leaves being thin mix easily with the soil to increase fertility. “Tripsin” is found in the raw seed, which decreases the digestion of protein content in the body. Hence it is advised not to consume the Soya bean raw. When you either fry the seed and mix with flour, or soak the seeds and de-husk the content of Tripsin is decreased.

Ready made Soya flour, Soya milk and Soya oil is available in the market. But the odd smell in the oil is what puts off people from buying it. The Soya bean contains all kinds of Amino Acids which makes for its rich protein content. Adding Soya while making other flour {rice, wheat, bajra} increases its protein content by 20%. Storing of the Soya bean is very easy as it can be de-husked and stored in air-tight containers.

Many people utilize it in the preparation of dosa and idly, claiming that they turn out softer. We all know that protein is a mandatory requirement in the diet for all ages old and young, invalids, and expectant mothers. By adding Soya in your daily diet, this need can be fulfilled. You can try out curds made from Soya milk; it is definitely tastier and thicker.

Don’t wait, begin your Soya diet today, and see the results yourself!