ABSTRACT
This study evaluated the nutritional, mineral, and phytochemical composition of soybeans (Glycine max) to establish their potential as a functional food. Soya beans was bought from Ring Road market and was identified in Plant Biotechnology department of university of benin, dried for one week and grounded to powder Using mechanical blender, sieve to obtain smooth and homogeneous flour, kept in air tight container prior to laboratory analysis. Phytochemical screening was done by software method, 2013, Proximate composition by AOAC, 2014, method, while mineral method by the method of AAS, Atomic absorption spectrometer and flame photometry. Proximate analysis revealed that soybeans are rich in protein (30.131%), carbohydrates (40.488%), and healthy fats (18.350%), with moderate fiber (5.470%) and low moisture content (7.941%), highlighting their suitability as a sustainable, plant-based dietary source. Mineral analysis showed that essential elements—potassium (791.111 mg/kg), calcium (197.777 mg/kg), magnesium (252.222 mg/kg), and iron (267.777 mg/kg)—are present in significant amounts, underscoring their role in muscle function, bone health, and metabolic regulation. Phytochemical screening confirmed the presence of bioactive compounds such as glycosides, saponins, alkaloids, phenolics, terpenoids, flavonoids, and reducing sugars, which contribute antioxidant, anti-inflammatory, and cholesterol-lowering effects. The absence of eugenols, steroids, and tannins further enhances the bioavailability of nutrients. Overall, these findings demonstrate that soybeans possess a diverse nutritional profile and significant health-promoting properties, supporting their application in food industries, nutritional planning, and public health initiatives.
