Scientific Name : Glycine max L.
Taxonomic position According to Cronquist (1981)
Kingdom : Plantae
Division : Magnoliophyta
Subclass : Rosidae
Order : Fabales
Family : Fabacaeae
Genus : Glycine
Species : G. max
Botanical Description of Soybean
Habit: Annual herb
Root: Substantial tap root system with wide spreading laterals
Stem: The stem more or less angled, grooved to sub-quadrangular.
Leaf: Alternate and pinnately tri-foliolate with petiols. Lower leaves have longer petioles
Inflorescence: Inflorescences are borne in axillary raceme which contains three to fifteen flowers.
Flower: Flowers are small white or lilac color. The flowers are typically papilionaceous with a rather broad standard and small wings, the keel is shorter than the wings.
Fruit: The fruit is a small hairy pod, slightly curved and compressed.
Economic Importance: Soya bean is one of the worldâ€™s most important sources of oil and protein. Unripe seeds are used as vegetable while ripe and dried seeds are eaten. The beans are processed to make soya milk, which is a valuable protein source for infant. The seeds yield edible oil, and the residue after the extraction of oil is a very rich protein source for livestock. The flour is used in bakery and other food products. Soya bean is a good pasture and fodder crop. They are also used as cover crop Per 100 g edible portion dry Soya bean contains 35 g protein, 18 g fat and 32 g carbohydrate.
Table 1. Soybean varieties developed by BARI, Joydebpur, Gazipur, Bangladesh and BINA, Mymensingh, Bangladesh
|Serial Number||Name of Variety||Developing Institute and Year of Release||Average yield
|1||Sohag (PB-1)||BARI, 1991||1.5-2|
|3||BARI Soybean-5||BARI 2002||1.6-2.0|
|4||BARI Soybean-6||BARI, 2009||2.0-2.2
|9||BU soybean 1