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The soybean (Glycine max (L.) Merr.) is an erect leguminous plant, up to 1 m high. A fast growing herbaceous annual, it is native to Asia but currently grown worldwide. Its tap-root can extend to 2 m deep in good soil conditions, with secondary roots exploring the upper ****0 cm of the soil. Roots bear nodules resulting from Bradyrhizobium japonicum infection (in most cases). Leaves are trifoliate and leaflets are oval to lanceolate, mostly broad in commercial cultivars. The papilionaceous flowers are white, pink, purple or bluish, with a 5 to 7 mm long corolla . Fruits are two or three-seeded pods containing yellow, rounded seeds with a hilum colour ranging from yellow to black

Soybean is primarily an oilseed containing about *0% oil. Soybean is the largest oilseed crop, with **1 million tons produced in ***8, the main producers being the United States, Brazil, Argentina and China. The extraction of oil results in a high-protein cake that can be further processed into a variety of products for feed and food uses. One of these products, soybean meal, is one of the major feed commodities and is the main protein source in many animal diets. Soybeans can also be used whole (full-fat soybeans). While soybean used to be grown primarily for its oil, the expansion of the crop is now driven by the demand for soybean meal and feed use accounted for about two-thirds of the value of soybeans in recent years

Soybean is used as food in tropical Africa and Asia. Western countries are a new market for soya food (exotic foods, soybean milk, tofu…). It is useful to make flour, milk, tofu and tofu-like products. It may be roasted and eaten as a snack, or fermented to make tempeh, miso, yuba and soy sauce. Immature soya beans are also eaten as a vegetable, as well as bean sprouts