Screening of Soyabean Varieties

Abstract

Soyabean is progressively becoming a world wide potential source of major nutrients required for normal diet. As high as 45 per cent of the dry matter is protein and the amino acid pattern approaches the optimum recommended by FAO. Soyabean also contains about 20 per cent oil which is very desirable because it contains a large proportion of unsaturated fatty acid. The protein advisory group statement 22 identified cookability or difficulty-to-cook of beans as a serious universal problem limiting the direct use of soyabean.