Physico-chemical and Cooking Quality of Different Genotypes of Soybean (Glycine max. L Merril) as Vegetable Type
2013
Sharma, S. | Saxena, A. K. | Gill, B. S.
Vegetable soybean is nutritionally much better than other vegetable pulses like sweet pea and chickpea. Soybean can be eaten as grain as well as vegetable, so an attempt was made to evaluate the quality of different soybean genotypes as vegetable. One hundred fresh grain weight was recorded maximum in SL 295 (16.1 g) and minimum in SL 688 (12.6 g) with mean value of 14.33 g. Chlorophyll a, chlorophyll b, mineral, oil and starch content were highest in genotype SL 744. A significant positive correlation was observed between chlorophyll a and chlorophyll b (r = 0.96). The mean per cent protein was 11.93 %, and ranged from 10.93 for SL 525 to 13.89 % for SL 688. The mean per cent oil was 15.75 % and ranged from 13.0 % for SL 525 to 19.0 % for SL 744. Total sugar content was found almost same in SL 688 (3.5 %) and SL 525 (3.7 %). Protein and mineral content were significantly negatively correlated (r = -0.95). All the genotypes had bright green colour of seed coat. Taste and overall acceptability was best for SL 688 (20.80). Appearance and glossiness had significant positive correlation (r = 0.95). Taste and overall acceptability also showed significant positive correlation (r = 0.99). All the organoleptic characters were positively correlated among one another. The genotype SL 688 took minimum time to cook (45 minutes). Thus, Genotype SL 688 appeared to be batter than others in respect of most of the quality characters.
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