Talk:Soybean

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Semi-protected edit request on 14 October 2023

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For human consumption, the method of heating the soybean is irrelevant. The insertion ,"wet" heat, has no relevance whatsoever. It could be changed to "For human consumption, soybeans must be heated to destroy the..." Source : https://doi.org/10.1016/S0189-7241(15)30080-1 " ...It was pre-treated by cooking and roasting. It was observed that roasting reduced the different anti-nutritonal factors better than other pre-treatment methods..." Alpha2023 (talk) 12:41, 14 October 2023 (UTC)[reply]

Partly done: I adjusted the proposed language to more accurately capture your provided source. The source argues that cooking, roasting, and fermentation are all acceptable forms of processing to address the problematic proteins. -- Pinchme123 (talk) 21:46, 19 October 2023 (UTC)[reply]

Semi-protected edit request on 23 September 2024

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Possible grammar error in the introduction.

Original text: Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).

Proposed text: Soybean is the most important protein source for feeding farm animals (which in turn yields animal protein for human consumption).

OR: Soybean is the most important protein source for feeding farm animals (which in turn yield animal protein for human consumption). Biodeit (talk) 19:29, 23 September 2024 (UTC)[reply]

Done and revised with this edit. Zefr (talk) 22:04, 23 September 2024 (UTC)[reply]

Clarification of Etymology Section

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According to the singular source in the Etymology section the species with edible sweet roots was a species of Apios, and none of the remaining species in the genus Glycine have the sweet tubers that the genus was named for. Phrasing could clarify this by saying something indicating that the name came from a species formerly included in the genus.

Original Text: The name of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnaeus observed that one of the species within the genus had a sweet root.

Proposed Text: The name of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnaeus observed that one of the species formerly within the genus, now in the genus Apios, had a sweet root.

MareNextDoor (talk) 16:58, 11 December 2024 (UTC)[reply]

Done done, with a little paraphrasing to remove the word 'now'. (per MOS:CURRENT) Replicative Cloverleaf (talk) 22:05, 17 February 2025 (UTC)[reply]

@MareNextDoor and Replicative Cloverleaf: it's actually much more complicated than either the previous or current wording suggests. Yes, the genus name "Glycine" was introduced by Linnaeus, but Glycine L. (1753) is a rejected name in favour of the conserved name Glycine Willd. (1802) (see IPNI). All of Linnaeus's Glycine species were moved to other genera, and none are in Willdenow's Glycine. It seems to be Linnaeus's Glycine apios that was sweet; this is now accepted as Apios americana. I'll try to find time to write it up correctly. Peter coxhead (talk) 14:11, 18 February 2025 (UTC)[reply]

Thank you for the additional context! Looking forward to your clarified version. MareNextDoor (talk) 16:08, 20 February 2025 (UTC)[reply]

@MareNextDoor: the full taxonomic history of the the genus name Glycine belongs at the genus article. I've now written it up at Glycine (plant)#Taxonomy. How much of this is relevant to the Soybeen article isn't entirely clear to me. Peter coxhead (talk) 19:19, 20 February 2025 (UTC)[reply]

Spelling tempé

The correct Indonesian and Javanese spelling is ‘tempé’ 203.40.73.72 (talk) 06:32, 31 January 2025 (UTC)[reply]

Wiki Education assignment: Endocrinology

This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 January 2025 and 21 March 2025. Further details are available on the course page. Student editor(s): Sriyabaru (article contribs).

— Assignment last updated by Sriyabaru (talk) 07:04, 21 March 2025 (UTC)[reply]