Physico-chemical and Cooking Quality Characteristics of Soybean (Glycine max)

Promising genotypes of soybean including ʹSL 517ʹ, ʹPK 1042ʹ, ʹSL 525ʹ, ʹSL 518ʹ, ʹPusa 16ʹ, ʹBraggʹ, ʹPK 1251ʹ and ʹPK 1259ʹ along with 2 checks ʹPK 416ʹ and ʹSL 295ʹ were evaluated for physico-chemical and cooking quality characteristics. ʹPK 1259ʹ, ʹSL:525ʹ and ʹPK 1042ʹ were better than others in protein content and were comparable to checks. Water absorption (%) after soaking was 106.1-133.1% and volume expansion was upto 170%. ʹSL 518ʹ registered solid loss of 21.3% in comparison to ʹSL 525ʹ, (20.7%). ʹSL 525ʹ exhibited maximum oleic acid content even higher than both the checks ʹSL 295ʹ and ʹPK 416ʹ (20.6 and 28.7% respectively). ʹPK 1259ʹ, ʹSL 525ʹ, ʹPusa 16ʹ, ʹBraggʹ, ʹSL 518ʹ, and ʹPK 416ʹ registered oleic acid more than the normal content (23%). Four genotypes ʹSL 517ʹ, ʹPK 1042ʹ, ʹPK 1251ʹ and ʹSL 295ʹ had higher linoleic acid than regular soybean oil. ʹSL 525ʹ and ʹPusa 16ʹ had lower linolenic acid than regular soybean oil.