Evaluation of selected food characteristics of three advanced lines of Nigerian soybean (Glycine max (L.) Merr.)

Abstract

The seeds of three promising advanced lines of soybeans (TGx 923-2EN, TGx 1019-2EN and TGx 1497-1D) which were part of a larger collection evaluated in agronomic field trials in Nigeria were selected for characterization of physicochemical properties, chemical composition, water absorption, cooking time and cooked texture as a function of soaking and cooking. Seed density, leached solids, swelling capacity and seed coat percentage were within a range of 1.15 to 1.26 g per ml, 1.00 to 1.26 g per 100 g, 80.25 to 84.35 g per 100 g and 6.6 to 10.1% w/w of dry beans, respectively. The total polyphenol content of the cream colored beans was similar (0.75 to 0.76 mg/g) but higher than the amount (0.60 mg/g) found in the white beans. Cooking times varied between 71 and 96 min without soaking and were reduced by about 32.0% following a presoaking treatment in water for 12 hours at room temperature (28 +/- 1 degrees C). Small seeds absorbed higher amounts of water during soaking and required less cooking time than larger seeds. Unsoaked beans required 40 min of cooking to achieve the same degree of cooked texture as the soaked beans cooked for 20 min, suggesting that cooking times and cooked texture for all lines were improved through soaking.

Effects of location and planting time on physicochemical and nutritional characteristics of soybean seed

“…Mean value for seed density was higher during July as compared to June planting in Ludhiana whereas no change was observed in June and July planting at Gurdaspur (Table 2). Aforesaid values of seed density confirm the earlier findings of Giami (1997) who reported a range of 1.08-1.26 g/ml in different soybean varieties.…”

Chemical composition and nutritional attributes of selected newly developed lines of soybean (Glycine max (L) Merr)

“…Although characterisation of these advanced lines of soybeans (TG x 9.923‐2 EN , TG x 1019‐2 EN and TG x 1497‐1 D ) for physicochemical properties and cooking quality has been done,10 information on their composition and nutritional attributes, as influenced by heat processing, is lacking. Therefore this study was aimed at evaluating the chemical composition and protein quality of these advanced lines of soybean and the changes brought about by heat treatments (boiling and autoclaving) of the beans.…”

Effects of Processing Techniques on the Nutritional Quality of Cowpea (Vigna unguiculata L.) Varieties

“…Crude fat yield of cowpea varieties in the soaking regimes, varied between 29.23%-35.33%. The content of crude fat falls out of the range (1%-7%) as indicated in the studies conducted by (Worthinton et al, 1972), (Giami et al, 2001) and (Saharan et al, 2002). Also, Adebowale et al (2013) reported 5.6%-9.4% as fat content observed in their studies.…”