Physical Appearance:
Size: Small, typically 5-8 mm in diameter.
Shape: Oval to round shape.
Color: Varieties include yellow, green, or black seeds.
Culinary Uses:
Food Products:
Edamame: Young, green soybeans boiled or steamed in pods, often served as a snack.
Soy Milk: Extracted from ground soybeans, used as a dairy milk alternative.
Tofu: Coagulated soy milk pressed into solid blocks, used in various cuisines.
Soy Sauce: Fermented soybean paste used as a condiment.
Tempeh: Fermented soybean cakes, popular in vegetarian dishes.
Industrial Uses:
Oil Production: Soybean oil extracted for cooking, margarine, and biodiesel.
Animal Feed: High-protein soybean meal used in livestock feed.
Specification:
Protein Content: Typically around 36-40%.
Foreign Matter: Maximum 1% by weight.
Damaged and Split Seeds: Maximum 3% by weight.
Unmilled Seeds: Maximum 1% by weight.
Discolored Seeds: Maximum 2% by weight.
Insect Damage: Nil.
