Soybean seeds Glycine max are proteinrich oilyielding legumes widely used in food feed and oil industries They serve as a key source of plantbased protein essential amino acids and healthy fats

Physical Properties

Appearance Round to ovalshaped seeds

Color Yellow light brown or black depending on variety

Odor Mild natural beanlike aroma

Taste Neutral to slightly nutty

Size 510 mm in diameter

Purity Min 99

Foreign Matter Max 1

SplitBroken Seeds Max 2

Moisture Content Max 12

Chemical Nutritional Composition Per 100g

Protein 3542

Total Fat 1822

Saturated Fat 24

Monounsaturated Fat 46

Polyunsaturated Fat 1012

Carbohydrates 2530

Dietary Fiber 912

Ash Content Max 5

Calcium 200250 mg

Iron 510 mg

Magnesium 220280 mg

Phosphorus 500700 mg

Potassium 15001800 mg

Isoflavones 30150 mg natural plant compounds

Microbiological Standards For Food Grade

Total Plate Count Max 50000 CFUg

Yeast Mold Max 500 CFUg

Coliforms 10 CFUg

E Coli Salmonella Absent

Aflatoxins B1 B2 G1 G2 Max 10 ppb

Contaminants Adulterants

Heavy Metals

o Lead Pb 02 ppm

o Cadmium Cd 01 ppm

o Arsenic As 01 ppm

o Mercury Hg 005 ppm

Pesticide Residues As per international standards FSSAI EU FDA

Artificial Additives Preservatives Must be absent

GMO Status Available in both GMO and NonGMO varieties

Types of Soybean Seeds

1 FoodGrade Soybeans Highprotein used for soy milk tofu and soya flour

2 OilGrade Soybeans High oil content used for soybean oil extraction

3 NonGMO Soybeans Preferred for organic and health food markets

4 FeedGrade Soybeans Used in animal and poultry feed

Applications of Soybean Seeds

Food Industry Used in soy milk tofu tempeh soy protein and soy flour

Oil Industry Extracted for soybean oil and used in margarine cooking oils and biodiesel

Animal Feed Industry Used in livestock and poultry feed for its high protein content

Pharmaceuticals Nutraceuticals Used in soybased supplements and health foods