Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1918-07-26

the land. 1t will con.inLs 10 g:1 ana
develop seed until frost fails III me
autumn To obtain the best iesnI's
with il. of course, the crop should have
time in which to thorough;y m9tuie ce-
fore cold weather occurs me SEQ
u,iIl then be more nutritious and VIII
Keen better. one shoIll allow a MINI
mum, of l2O days from planting 10 mar
vesting. and with the more vigorous
growing varieties il viii hs eatJcr 10
allow $50 days. 800 -
The cultivation of the soy bean both
in the field and the garden means 10
add another valuable crop to our com
merce and provide an essential food Tor
the home. At this time. when the saw
ing of fat and meat is essential, there
is no crop which the gardener can Gull
tiyate capable of producing larger
amount of desirable substitutes Tor
these two food materials than soy
besns It's composition indicates that
il is unusually rich in protein, fat ana
ash matter and rather low in carbohy-
drates A fair average analysis would
be about AS follows: Water. 7.59 per
cent; protein, 4465 per cent; fat, sly
per cent; ash, $50 per cent, and carbo-
hydrates, 27.12 per cent. Porterhouse
steak. on the other hand, contains 52.4
per cent of water, 1871 per cent of pro-
tein. 17.9 per cent of fat and 8 per cent
of ash. When soy beans are compared
with lima beans, the showing is even
more markedly in their favor, since this
well-known bean contains but IL per
cent Of protein, Z per cent OF fat and
II per cent OF ash. Milk, on the other
hand. contains 3.3 per cent of protein,
4 per cent of fat and Z per cent of ash.
The soy bean is therefore the most de-
sirable crop adapted to general cultiva'
ton capable of producing the amount of
protein and ash matter needed in order
70 improve the dietary of the. average
home which is more or less deficient in
all three of these elements, but particu-
larly in protein and ash. OF course
soy beans provide these elements much
more cheaply than Steak and there is
not so much waste material or refuse
IN soy beans as there is in a porter
house steak. Soy beans are also as
easily dIPested and assimilated by the
average individual as red meat or lima
beans CT many other of the better-known
and generally cultivated garden crops.
In the preparation of this crop for
human food il is important to remem-
be- that the long cooking of the bean is
essential Many people complain that
IL is very hard to cook and that it is
uhpalatable after lit is supposed to have
, been cooked sufficiently. If the house
wife viii first soak the beans over
might, and thens cook them for three or
( fosr hours in a double boiler, they will
be found not emily wholesome but palat-
Z able, When properly prepared they
provide an admirable substitute for
Boston baked beans with the advantage
accruing that they may be grown in
any garden in Georgia whereas navy
beans are not well adapted for cultiya-
I ton in this state.
Soy beans may also be used as a sub-
stitute IN the making of bread, there
by enabling the housewife to save wheat
flour or make the supply she is au-
/ fhorized to have go much further. 1t is
comparatively simple matter to use
hour and soy beans on the basis Of
SO-zV. As much as 80 per cent of the
Hour may be replaced with soy beans
though. it is easier to manipulate and
/ handle tie bread where made on the
/ basis OF 1920. Soy bean flour contains
/ a little over but less than per cent
I OF moisture, 40 to ~ per cent of protein
| and about > to per cent of fat As a
/ rule, II contains more than 5 per cent
or mineral matter, Is to II per cent of
cane sugar and about % to % per cent
/ OF non-nitrogenous extracts. It con-
/ tains very little acid and is low in crude
/ hber- observe that soy bean flour pos
| seSses the following valuable character
i istics: 1t is unusually high in protein.
4 In which our dietary tends to be most
] commonly deficient. The fat and sugar
which 1t contains makes ii possible to
\ reduce considerably the amount of
| shortening and sweetening which it
| would otherwise be necessary to use
! in the making of bread. This is a very
| important matter to bear in mind Just
at the present time when bakers are
required to produce bread with a mini
mum amount of these two materials.
I The high percentage of mineral matter
{ Increases its food value very materially.
Many cases of enema and indigestion
and other ills from which the human
being suffers appears to be chargeable
l 20 a lack of sufficient amount of the
mineral elements in the food consumed.
Few plants adapted for human use con-
tain such high percentage Of minefal
matter; hence the soy bean may re said
/ 10 be in class by itself in .nis particu-
Jar This plant contains but lIrtIe car
bohydrates and on that account com
bines exceptionally well with such
starchy foods as corn flour and other
cereal products so largely used in the
dietary of the average American citizen.
I \ sufficient number of experiments
have now been made to show that SOY
I bean flour may be used i'm the amounts
. indicated in the manufacture of bread.
and a wholesome, fine Favored loaf of
desirable volume, color and texture OBJ
tanned. OF course, such a loaf will not
be as white as where the patent flour
of pre-war times was used. but ii will
BE- equally as palatable. The absorb
riou where a combination of rs per cent
wheat flour and % per cent SOY bean
flour is used will be even greater than
where wheat flour alone is used. The
volume OF the loaf with this combina-
tion will be equal to that of wheat flour.
There is thus left only the objection of
Il color and some difference IN texture
II These differences are not of sufficient
moment 70 initiate seriously -Eainst
the use, therefore. OF 1925 wheat flour
and soy bean flour combination for the
n production OF bread either in the home
N ~ or a commercial scale. Il Is self
l. evident that the use of soy bean flour
IN the manufacture OF bread should be
encouraged because IL has been dem
onstrated 10 be one of the most desir-
able Of the substitutes to use in com
binatiOn with wheat flour other sub
! Stitutes lessen the size of the loaf de-
tract even more greatly from its color.
y quality and texture. and they are more
difficult to handle satisfactorily both in
The pre-baking and during the baking
period. BY reason Of the high absorb
tive qualities Indicated bread made OF
= soy bean flour remains moist and fresh
> for longer period than where other
substitutes are used. The addition Of a