Assessment of grain and vegetable type soybean genotypes for nutritional composition

Abstract

The present study was conducted to analyse the nutritional composition of fourteen soybean genotypes including seven each of grain and vegetable types. The study revealed that oil content was in the range of 17.51 to 20.59% at R8 stage, protein 18.11 % to 27.57% at R6 and 32.57 % to 39.09% at R8 stage, carbohydrate content at R6 stage 7.43 to 11.08 g/100g and 24.15 to 28.37 g/100g at R8 stage, sugar content 0.90 to 3.43 g/100g, iron content at R6 stage 3.24 to 7.12 mg/100g and 6.79 mg/100g to 9.79 mg/100g at R8 stage, zinc content at R6 stage 4.74 to 6.40 mg/100g and 3.93 mg/100g to 5.60 mg/100 g, The trypsin inhibitor content was ranged between 18.29 to 46.26 mg/g and 33.96 to 75.09 mg/g at R6 and R8 stage respectively. Vegetable types were found more nutritious than grain type soybean. Swarna vasundhara was found promising for protein content at R6 stage, the genotype AGS-450 exhibited high iron with low trypsin content whereas, AGS-459 exhibited high sugar and zinc content.