Soybean

Soybean

Scientific Name : Glycine max L.

Taxonomic position According to Cronquist (1988)

Kingdom         : Plantae
Division           : Magnoliophyta
Class                :Magnoliopsida

Subclass          : Rosidae

Order               : Fabales
Family             : Fabacaeae

Genus              : Glycine

Species            : G. max

Botanical Description of Soybean

Habit: Annual herb

Figure: Root Anatomy of Soybean

Root: Substantial tap root system with wide spreading laterals

Stem: The stem more or less angled, grooved to sub-quadrangular.

Figure: Stem Anatomy of Soybean

Leaf: Alternate and pinnately tri-foliolate with petiols. Lower leaves have longer petioles

Figure: Leaf Anatomy of Soybean

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 world’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, Gazipur, Bangladesh  and BINA, Mymensingh, Bangladesh and Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur, Bangladesh