Although the use of the soy bean for human consumption is comparatively new in this country, it has for many centuries occupied a prominent position in the dietary of the Orient. In China, Japan and Manchukuo the soy bean aids in supplying the population with nitrogenous food. This product is also employed extensively as food in the Philippines, Siam, Korea, the Dutch Indies and India. More recently much interest in the investigation and use of soy bean preparations has been evident throughout the world.1 The nutritive efficiency of the soy bean was demonstrated by the extensive investigations of Osborne and Mendel.2 These results were in striking contrast to those obtained by the same investigators with kidney beans and garden peas. The presence of both the water-soluble and fatsoluble vitamins in the soy bean was also established by the New Haven investigators.
The use of the soy bean, incorporated