Common Name
English :Soyabean
Hindi :Bhatwar
Manipuri :Nunghawai
Scientific Name
Group :Angiosperm (Dicotyledon)
Family :Fabaceae
Genus :Glycine
Species :max Merrill.
Habit :Profuse undershrub
Parts Used :Bark, Fruit
Mode of Preparation :Fermentation of seed is done in traditional way. Beans for consumption. Bark is crushed for decoction use. Seeds used as vegetables & very popular after fermentation (‘Hawai-jar’).
Mode of use :Decoction
Ingredients :Rich in protiens, carbohydrate, vitamin B, carotenoids, soyasaponins, fatty acids and flavones.
Ailment Treated:Fermented seed is consumed as nutritious food item. Fruit bean is prescribed for diabetes. Bark decoction is used as an astringent. Soya bean sprout shows estrogen – like activity and antispasmodic activity.
Source:Generally cultivated in valley areas.
