SYNERGISTIC EFFECTS OF MICROBIAL ANTAGONISTS AND ...

protein) and about 20% of oil, it occupies an intermediate position between legumesand oilseeds. Soybeans have less carbohydrate per unit weight than any other pulsesexcept peanuts. The flour obtained from the seed is very good for dtahetes stnce it islow in carbohydrates and hlgh in proteins. All the essential amino acids are present.These factors combine to make soybeans the most important legume crop in theworld. In western countries, soybeans are used primarily for oil extraction and animalfoodBiochemicnl constituents and chemical nnturrGreen seeds are occasionally used as vegetable. Black seeded varieties arerichest in protein and have a low percentage of 011. On the other hand yellow orchocolate seeded forms have htgher 011content but low in proteins. Soybean seedcontains moisture (5.02-9.42%); protein (29.6-50.3%); fat (13 5-24.2%); fiber(2.84-6.27%). carbohydrates (14.07-23.88%) and ash (3.03-6.35%). The averagevalues reported for the Indian seed are as follows, moisture-8.1%; protein-43.2%;fat-19 5%; fibre-3.7%; carbohydrates-20.9%; ash-4.6%; phosphorus-0.69%. calcium-0.24% and iron-] 1.5% The composition varies according to the type of seed beingculttvated, soil and cltmatic conditions. As a ~ lwhen e the protein content is high, theoil content is poor. Thc fatty acld constituents of soybean oil are- oleic acid- 23-34%ltnoleic actd- 52-60%. palmitic acid- 7-14%. steanc acid- 2-6%, linolenic acid- 3%and higher saturated fatty acids upto 2%. Also it contains the glycosides genistin anddiadzin (daldzin) and four saponins. The chief form of proteins are globulin(glycinine), accounting for nearly 80-90% of total seed protein. The amino acidcomposition is as follows: cystine I. I%, methionine 1 .8%, lysine 5.4%, tryptophane1.7%. threonine 2 1%. leucine 9.2% isolucine 2.4%. phenylalanine 4.3%. tyrosine3.9%. histidine 2.2%- valine 1.6%. arginine 8.3%. glycine 0.7%, alanine 1.7%,