Physico-chemical and cooking quality characteristics of soybean (Glycine max)

Promising genotypes of soybean including 'SL 517', 'PK 1042', 'SL 525', 'SL 518', 'Pusa 16', 'Bragg', 'PK 1251' and 'PK 1259' along with 2 checks 'PK 416' and 'SL 295' were evaluated for physico-chemical and cooking quality characteristics. 'PK 1259', 'SL:525' and 'PK 1042' 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%. 'SL 518' registered solid loss of 21.3% in comparison to 'SL 525', (20.7.%). 'SL 525' exhibited maximum oleic acid content even higher than both the checks 'SL 295' and 'PK 416' (20.6 and *20% respectively). 'PK 1259', 'SL 525', 'Pusa 16', 'Bragg', 'SL 518', and 'PK 416' registered. oleic acid more than the normal content (23%). Four genotypes 'SL 517', 'PK 1042', 'PK 1251' and 'SL 295' had higher linoleic acid than regular soybean oil. 'SL 525' and 'Pusa 16' had lower linolenic acid than regular soybean oil.