As soya beans are claimed to possess high nutritive value, I reproduce the following from pamphlet No. 7 published by the Bombay Presidency Baby and Health Week Association to enable the food reformer to make experiments:
"Generally speaking, yellow beans are the richest in protein and fat, especially in the latter; then come green beans, with black beans last. Farmers in any part of the world who take up the cultivation of the soya beans should therefore grow the yellow beans in preference to others.
"The soya bean is one of the most important articles of diet. It contains far more proteins than any grain or pulse seed known so far. It has as much as 40 per cent proteins, i.e. 2 times more than in pulses and beans, 3 times more than in wheat, and 5 times more than in rice.
"Its proteins are of high biological value as they contain all the important Amino-Acids; particularly, Glycine, Trypto-phane and Lycine. In fact, the protein of soya beans is similar to that found in cow's milk and animal foods. It is a boon to vegetarians as its protein resembles animal protein. Soya bean oil contains a large amount of Lecithin and Vitamins A & D and in this respect it resembles butter. Lecithin of soya beans is identical with that of yolk of eggs.
"Soya bean is one of the few seeds containing three Vitamins A, B & D, which are indispensable in a staple food consumed by mankind.
"The mineral salts in soya beans are far more than in many other seeds and they consist mostly of phosphates and calcium. It can therefore be used to great advantage for the cure of nervous diseases.
"Soya beans are on account of their low starchy content (only 24 per cent) very important in the dietary of diabetic patients. Modern researches in diabetic dietary recognize the importance of a carbohydrate equivalent containing starch in small proportion. Soya beans fulfill this condition.
"To prepare soya bean coffee the beans are roasted like coffee beans and ground to a fine powder for use.