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Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 31 issue 1 (march 2008) : 31 - 35

PHYSICAL CHARACTERISTICS, PROXIMATE AND MINERAL COMPOSITION OF SOME NEW VARIETIES OF SOYBEAN (GLYCINE MAX L.)

V
Varsha Rani
R
Raj B. Grewal*
N
N. Khetarpaul
1*Centre of Food Science and Technology CCS Haryana Agricultural University Hisar – 125004 (India)

  • Submitted|

  • First Online |

  • doi

Cite article:- Rani Varsha, Grewal* B. Raj, Khetarpaul N. (2025). PHYSICAL CHARACTERISTICS, PROXIMATE AND MINERAL COMPOSITION OF SOME NEW VARIETIES OF SOYBEAN (GLYCINE MAX L.). Legume Research. 31(1): 31 - 35. doi: .

ABSTRACT

The grains of nine varieties of soybean have been analysed for moisture, 1000 grain weight,
grain hardness, cooking time, seed density, hydration capacity, hydration index, swelling capacity,
swelling index, protein, fat, crude fibre, ash and minerals. These soybean varieties contained 8.60-
10.10% moisture, 74.0-112.4 g 1000 grain weight, 8.00 –11.90 kg/grain grain hardness, 109-132
minutes cooking time, 1.04-1.22 g/ml seed density, 0.085-0.128 g/seed hydration capacity and
0.151-0.201 ml/seed swelling capacity. Crude protein and crude fat varied from 35.42-41.78% and
21.00-28.10%, respectively. Variety PK-416 contained highest (5.05%) and PK-1024 contained
least (3.00%) crude fibre. The total calcium, phosphorus, iron and zinc content ranged between
230.2-255.2, 496.1-514.2, 8.40-11.20 and 7.16-7.89 mg/100g, respectively. Results indicate that
variety, PK-1024 had better physico-chemical properties among the nine varieties studied.

KEYWORDS

    REFERENCES

    1. AACC. (1984). Approved Methods of Analysis. The American Association of Cereal Chemists, St. Paul, Minnesota.
    2. AOAC (1990). Official Methods of Analysis, Association of official analytical chemist, Washington, DC.
    3. Boora, K.S. (1992). Legume Res. 15:109-112.
    4. Chaudhary, M. (2000). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
    5. Chen, P. S. el al. (1956). Anal. Chem., 28 : 1756-1759.
    6. Dhingra. (2001). M.Sc . Thesis. CCSHAU, Hisar, India.
    7. Giami, S.Y. (1997). Plant Foods Hum. Nutr. 50:17-25.
    8. Grewal, R. (1992). Ph.D. Thesis. Haryana Agricultural University, Hisar, India.
    9. Iwuoha, C.I. et al. (1997). J. Food Sci. Technol. 34:311-315.
    10. Jha, K. and Bargale, P.C. (1993). J. Food Sci. Technol. 30(1):56-57.
    11. Krishna, A. et al. (2003). J. Food Sci. Technol., 40 : 490-492.
    12. Kulkarni, K.D. et al. (1985). J. Food Sci. Technol. 22:288-290.
    13. Lindsey, W. L. and Norwell, M. A. (1969). Agron. Abst., 61 : 84.
    14. Savitri, A. and Desikarhar, H. S. R. (1990). Legume Res., 13 : 1.
    15. Saxena, S. et al. (1994). J. Food Sci. Technol., 31 : 145-147.
    16. Schaefer, M. J. and Love, D. J. (1992). J. Food Qual., 15 : 336-339.
    17. Sharma, Y. K. et al. (1977). J. Food Sci. Technol., 14 : 38-40.
    18. Singh, L. et al. (1973). Indian J. Agric. Sci., 43 : 795-798.
    19. Singh, V. (2001). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
    20. Tripathi, A. K. and Misra, A. K. (2005). J. Food Sci. Technol., 42 : 111-119.
    21. Wang, C. and Chang, K. (1995). J. Agric. Food Chem., 43 : 3027-3034.
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      volume 31 issue 1 (march 2008) : 31 - 35

      PHYSICAL CHARACTERISTICS, PROXIMATE AND MINERAL COMPOSITION OF SOME NEW VARIETIES OF SOYBEAN (GLYCINE MAX L.)

      V
      Varsha Rani
      R
      Raj B. Grewal*
      N
      N. Khetarpaul
      1*Centre of Food Science and Technology CCS Haryana Agricultural University Hisar – 125004 (India)

      • Submitted|

      • First Online |

      • doi

      Cite article:- Rani Varsha, Grewal* B. Raj, Khetarpaul N. (2025). PHYSICAL CHARACTERISTICS, PROXIMATE AND MINERAL COMPOSITION OF SOME NEW VARIETIES OF SOYBEAN (GLYCINE MAX L.). Legume Research. 31(1): 31 - 35. doi: .

      ABSTRACT

      The grains of nine varieties of soybean have been analysed for moisture, 1000 grain weight,
      grain hardness, cooking time, seed density, hydration capacity, hydration index, swelling capacity,
      swelling index, protein, fat, crude fibre, ash and minerals. These soybean varieties contained 8.60-
      10.10% moisture, 74.0-112.4 g 1000 grain weight, 8.00 –11.90 kg/grain grain hardness, 109-132
      minutes cooking time, 1.04-1.22 g/ml seed density, 0.085-0.128 g/seed hydration capacity and
      0.151-0.201 ml/seed swelling capacity. Crude protein and crude fat varied from 35.42-41.78% and
      21.00-28.10%, respectively. Variety PK-416 contained highest (5.05%) and PK-1024 contained
      least (3.00%) crude fibre. The total calcium, phosphorus, iron and zinc content ranged between
      230.2-255.2, 496.1-514.2, 8.40-11.20 and 7.16-7.89 mg/100g, respectively. Results indicate that
      variety, PK-1024 had better physico-chemical properties among the nine varieties studied.

      KEYWORDS

        REFERENCES

        1. AACC. (1984). Approved Methods of Analysis. The American Association of Cereal Chemists, St. Paul, Minnesota.
        2. AOAC (1990). Official Methods of Analysis, Association of official analytical chemist, Washington, DC.
        3. Boora, K.S. (1992). Legume Res. 15:109-112.
        4. Chaudhary, M. (2000). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
        5. Chen, P. S. el al. (1956). Anal. Chem., 28 : 1756-1759.
        6. Dhingra. (2001). M.Sc . Thesis. CCSHAU, Hisar, India.
        7. Giami, S.Y. (1997). Plant Foods Hum. Nutr. 50:17-25.
        8. Grewal, R. (1992). Ph.D. Thesis. Haryana Agricultural University, Hisar, India.
        9. Iwuoha, C.I. et al. (1997). J. Food Sci. Technol. 34:311-315.
        10. Jha, K. and Bargale, P.C. (1993). J. Food Sci. Technol. 30(1):56-57.
        11. Krishna, A. et al. (2003). J. Food Sci. Technol., 40 : 490-492.
        12. Kulkarni, K.D. et al. (1985). J. Food Sci. Technol. 22:288-290.
        13. Lindsey, W. L. and Norwell, M. A. (1969). Agron. Abst., 61 : 84.
        14. Savitri, A. and Desikarhar, H. S. R. (1990). Legume Res., 13 : 1.
        15. Saxena, S. et al. (1994). J. Food Sci. Technol., 31 : 145-147.
        16. Schaefer, M. J. and Love, D. J. (1992). J. Food Qual., 15 : 336-339.
        17. Sharma, Y. K. et al. (1977). J. Food Sci. Technol., 14 : 38-40.
        18. Singh, L. et al. (1973). Indian J. Agric. Sci., 43 : 795-798.
        19. Singh, V. (2001). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
        20. Tripathi, A. K. and Misra, A. K. (2005). J. Food Sci. Technol., 42 : 111-119.
        21. Wang, C. and Chang, K. (1995). J. Agric. Food Chem., 43 : 3027-3034.
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