CHAPTER I

INTRODCTION

Soybean (Glycine max L.) has a rich history and dates back nearly 5,000 years to
their native East Asia. It is widely grown for its edible bean, which has numerous
uses. The soybean (Glycine max)is a species of legume (family –fabaceae). The
etymology of the genus Glycine comes from Linnaeus. The genus Glycineis divided
into two subgenera, Glycine and Soja. Both species are annuals in which Glycine
soja is the wild ancestor of Glycine max grown in China, Japan, Korea and Russia.
Soybean (Glycine max L. Merrill), which is one of the most important legume crops in the world
is gaining increased cultivation attention in the humid tropics (Akande et al., 2007) because of its
high quality protein, 85 per cent cholesterol free oil content (Malik et al., 2007) and nutritional
value for humans and livestock as well as its ability to maintain soil fertility (Ngalamu et al.,
2013). According to Rao et al. (2002), the crop is consumed in the form of soybean milk,
soybean cheese, soybean curd, tofu and soybean sprouts, among others. It plays a significant role
in boosting the immune system and general health of the human body (Murray-Kolb et al., 2003)
as well as serves as dietary supplement for diabetics (Azadbkht et al., 2003).

Soybean possess a very high nutritional value. It contains about 20 per cent oil and 40 per cent
high quality protein (as against 7.0 per cent in rice, 12 percent in wheat, 10 per cent in maize and
20-25 per cent in other pulses). Soybean protein is rich in valuable amino acid lycine (5%) in
which most of the cereals are deficient. In addition, it contains a good amount of minerals, salts
and vitamins (thiamine and riboflavin) and its sprouting grains contain a considerable amount of
Vitamin C, Vitamin A is present in the form of precursor carotene, which is converted into
vitamin A in the intestine. A large number of Indian and western dishes such as bread, `chapati’,
milk, sweets, pastries etc., can be prepared with soybean. Wheat flour fortified with soybean
flour makes good quality and more nutritious `chapati’.

Soybean oil is used for manufacturing vanaspati ghee and several other industrial products. Raw
soybean contains a number of antinutritional factors such as trypsin inhibitors, phytic acid,
saponins and phenols etc which decrease nutritive value of grain legumes and cause health
problems to both human and the animals when taken in large amounts (Mikic et al., 2009;
Sharma et al., 2011). Trypsin inhibitors can block either trypsin or chymotrypsin, reduce the
hydrolysis of dietary protein, decrease amino acid absorption and thereby reduce digestibility
(Roy et al., 2010). Phytic acid chelates mineral nutrients such as copper, zinc, manganese, iron
and calcium thus reducing their availability (Ramakrishna et al., 2006). Phenols and
tannins or their oxidized products can form complex with amino acid, protein, enzymes and also
adversely affect their digestibility (Khandelwal et al., 2010). These antinutrients should be
removed to improve the nutritional quality and organoleptic acceptability of legumes so that they
can be effectively used as potential human food. Soybean is used for making high protein food
for children. It is widely used in the industrial production of different antibiotics. Soybean builds
up the soil fertility by fixing large amounts of atmospheric nitrogen through the root nodules, and
also through leaf fall on the ground at maturity. It can be used as fodder; forage can be made into
hay, silage etc. Its forage and cake are excellent nutritive foods for livestock and poultry
(Rehenuma et al.,2015).

Post forecasts marketing year (MY) 2018/19 cultivation area for soybean at 80 thousand hectares
(HA). Assuming normal weather conditions during the planting and growing stage and average
yield, soybean production is forecast to increase by 33 percent to 152 thousand MT in MY
2018/19 (Jul-Jun) due to increased production area compared to MY 2017/18. About 70 percent
of soybean farmers are cultivating the variety “Shohag”, which was officially released in 1990;
itsaverage yield is 1.8-2 ton per hectare. Bangladesh Agricultural Research Institute (BARI)
developed variety BARI Soybean-5 and BARI Soybean-6 which is planted by some 30 percent
of soybean farmers. These high yield BARI varieties are popular, but supply constraints limit
their impact in the field and overall yields remain flat, which in turn hinders growth of this

subsector. GAIN Report Number: Global Agricultural information network

Bangladesh oilseed and products annual 2018

However, soybean has long been a staple of the human diet in Asia, especially the soy food such
as soymilk or tofu (Liu, 1987). Soy protein is the most inexpensive source of high-nutritional
quality protein and therefore is the world’s predominant commercially available vegetable
protein.

And soybean being the richest, cheapest and easiest source of best quality proteins and fats and
having a vast multiplicity of uses as food and industrial products is sometimes called a wonder
crop. Soybean is one of the important crops of the world. Additionally, several putative health
beneficial substances (e.g., isoflavone, saponin, oligosaccharide, phospholipid, polypeptide and
dietary fibre) have been identified in soybeans, leading to an increased interest in and demand for
soybean and soy-based products. Soymilk is a popular beverage with abundant vegetable protein
in Asian countries. As a nutrient- rich beverage, soymilk consumption has sustained a growth
rate of 21% per year in the U.S. (Wrick, 2003).

Moreover, the soybean seed chemical quality properties—including protein and oil content, fatty
acids, isoflavones, saponins, oligosaccharide and peptides—can affect the soymilk flavour
attributes significantly (Kudou et al., 1991; Min, Yu, Yoo, & Martin, 2005; Terhaag, Almeida, &
Benassi, 2013). Owing to soymilk’s off-flavour, many efforts have been taken to improve
soymilk flavour based on the selection of soybean cultivars and enhancement of the processing
technology (Hildebrand & Hymowitz, 1981; Kwok et al., 2002; Suppavorasatit, Lee, &
Cadwallader, 2013). However, the adjustment of processing may lead to a risk of protein
denaturation and nutrition destruction in soymilk (Kwok et al., 2002). Therefore, it is
necessary to select specific soybean cultivars suitable for soymilk processing in soybean
breeding programs.

Soybean presents other chemical compounds as isoflavones that can interfere in the physiology
of the cells, as in the proliferation, growth and maturity, acting as important regulators to
maintain health. These compounds, as genistein and daidzein, have antioxidant properties,
protecting cells of the deleterious effects of the free radicals that promote ageing (Brouns, 2002).
Therefore, soybean presents antinutritional factors that limit its utilization and acceptability
(Cardoso et al., 2007). Among them, the Kunitz trypsin inhibitor is the most studied, because it
affects the digestibility of soybean proteins. This inhibitor acts in the gastrointestinal tract
reducing availability of the amino acids, limiting the nutritional value of this legume (Brune et
al., 2010; Konareva et al., 2002).

Keeping in mind the present research work was conducted for the assessments of genotypes on
Physico-Chemical characteristics of soybean with the following objectives-

1. To assess the physical and chemical characteristics, minerals content, oil percentage and fatty
acid profiles of collected varieties of soybean.

2. To compare the physico-chemical parameters and nutritional quality of collected varieties of

soybean.

CHAPTER II
REVIEW OF LITERATURE

Piotr et al. (2016) carried out a research to determine the influence of the chemical
composition and moisture content in seeds from selected soybean cultivars on their
mechanical properties. The individual seeds were investigated at five moisture
contents in the conditions of quasi-static loads with the use of a Zwick universal
testing machine. Mechanical properties of the soybean seeds from the analyzed
cultivars depended on their chemical composition and moisture content. The seeds
of the cv. ‘Herta PZO’ ruptured when the significantly smallest amount of the
rupture force (105.6 N) was applied and were most prone to deformation (29.2%).
The seeds of the cv. KS-40 were significantly less prone to deformation (16.7%)
and ruptured with the smallest amount of energy (71.5 mJ) applied. The cv.
‘Petrina’ required the significantly highest amount of force (140.6 N) necessary for
seed rupture, while the significantly highest modulus of elasticity (1721 MPa) was
observed in the cv. SP-16. The cv. ‘Aligator’ required application of the
significantly highest amount of energy (142.7 mJ).

Physical and chemical properties of soybean seeds

determine their susceptibility to mechanical damage
Piotr KUŹNIAR, Ewa SZPUNAR-KROK, Pavol FINDURA, Jan BUCZEK,
Dorota BOBRECKA-JAMRO
Zemdirbyste-Agriculture, vol. 103, No. 2 (2016), p. 183‒192

Varsha et al. (2008) conducted a study of nine varieties of soybean to analyze

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.
PHYSICAL CHARACTERISTICS, PROXIMATE AND MINERAL
COMPOSITION OF SOME NEW VARIETIES OF SOYBEAN
(GLYCINE MAX L.)
Varsha Rani, Raj B. Grewal* and N. Khetarpaul
Legume Res., 31 (1) : 31 - 35, 2008
Sucheta et al. (2014) conducted a study to investigate the physical characteristics
and nutritional composition of some new soybean genotypes. Hundred seed weight
and volume of soybean genotypes ranged from 8.7 to 11.1 g and 8.1 to 12.0 ml
respectively, whereas, percent water absorption and percent volume expansion
values ranged from 94.3 to 119.5% and 70.8 to 159.5% respectively. The
genotypes contained % crude protein (39.4–44.4), oil (14.0–18.7), starch (4.3–6.7),
total soluble sugars (5.6–7.9), reducing sugars (0.21–0.33) and sucrose (5.6–11.8).
The free fatty acid and triglyceride content ranged from 31–71 mg 100 g−1 oil and
90.1–93.9 g 100 g−1 oil respectively. The antinutritional components determined
include: mg g−1 TIA (41.5–85.0), phytate (2.3–5.6), total phenols (1.0–1.5),
flavonols (0.20–0.34) and ortho-dihydroxy phenols (0.10–0.21). A significant
variation for the 11S/7S ratio was observed among the 8 soybean genotypes and
the values ranged from 0.70 (‘SL 768’ and ‘SL 869’) to 2.4 (‘SL 794’).

Mar 2014 J FOOD SCI TECH MYS

Sucheta Sharma Manjot Kaur Reeti Goyal Balwinder Gill
Journal of Food Science and Technology -Mysore- 51(3)

Alozie et al. (2017) conducted a research with the soybean, melon seed and
moringa seed flours at 5% substitution level to produce Soy gari, Melon seed
gari and Moringa seed gari respectively. Results revealed that, fortification
significantly decreased moisture (9.12±0.017% in Control to 8.14±0.04% in
Soy gari) and fibre (2.73±0.04% in Control to 2.11±0.02% in Melon seed
gari) in all samples except in Moringa seed gari. Protein (1.52±0.05% in
Control to 7.22±0.04% in Soy gari), fat (6.34±0.29% in Control to
10.74±0.19% in Melon seed gari) and ash (1.55±0.03% in Control to
2.47±0.61% in Melon seed gari) contents were increased, while
carbohydrate contents were decreased (78.74±0.242% in Control to
71.02±0.512% in Soy gari), in all samples.

Julianti et al. (2016) evaluated three composite flours were prepared by

combining soybean flour, rice flour, potato starch, sweet potato flour, , and
xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30:
15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional,
and rheological properties. Fat, protein, ash, and crude fibre content were
found to increase with increase in the ratio of soybean flour and decrease in
the ratio of sweet potato flour in the mixture. The composite flours were not
significantly different in water and oil absorption capacity, swelling power,
and baking expansion. There was a tendency for the relative viscosities of
the composite flours to increase significantly with increasing proportion of
the soybean flour and decreasing proportion of sweet potato flour in the
mixture. Pasting viscosity measurements of the composite flours gave
maximum (peak) viscosity values ranging from 582.00–668.67 cP. The
pasting analysis results indicated increased level of setback and final
viscosity, pasting temperature, setback and stability ratio while peak
viscosity decreased with increasing proportion of soybean flour and
decreasing proportion of sweet potato flour in the mixture.

Kuswantoro et al. (2016) performed a study to evaluate acid-adaptive

soybean genotypes that normally grown in Ultisols, may have higher yield
potential when grown in optimal soil types such as associated EntisolsInceptisols
and Vertisols. A total of 10 soybean (Glycine max (L.) Merrill)
genotypes, consisted of nine acid-adaptive soybean genotypes and one
released variety (Tanggamus/G10), were grown on both locations. The
check variety Tanggamus that released as acid-adaptive soybean variety
showed the highest grain yield in both soil types indicating that Tanggamus
is potential to be grown in Vertisols and associated Entisols-Inceptisols soil
types. Shrink-swell in Vertisols might lead detrimental effect on soybean
roots and caused growth and developing restriction. Consequently, grain
yield in Vertisols was lower than in associated Entisols-Inceptisols.
However, there were three genotypes with higher grain yield in Vertisols
than in associated Entisols- Inceptisols, i.e., G2 (Tgm/Anj-833), G5
(Tgm/Anj-846) and G6 (Tgm/Anj-847).

Mohamed et al. (2016) evaluated the effect of two elicitors, methyl

jasmonate (20μM) and sodium nitroprusside (500μM), on six soybean
genotypes and to enhance the ability of susceptible genotypes to resist cotton
leaf worm (Spodoptera littoralis) was carried out. Results showed that Giza
82 and 22 were susceptible genotypes, Giza 83 and 21 were moderate
resistant genotypes and Giza 35 and 111 were resistant genotypes. Both
treatments, methyl jasmonate and sodium nitroprusside, positively affected
the morphological criteria, photosynthetic pigments, soluble protein, amino
acids, glycolipids and phospholipids contents in shoots of all soybean
genotypes. Lipid peroxidation and H2O2 were significantly decreased in
response to both treatments. Treatment with methyl jasmonate was found to
be more effective than sodium nitroprusside and enhanced the resistance of
the susceptible genotypes.

Rampim et al. (2016) studied to evaluate the percentage of nitrogen (N) in

the wheat grains, the nutrient content in leaf tissue of soybean and wheat and
soybean yield due to the use of poultry deep-litter and mineral fertilizer. The
experiment was conducted in Guaira, PR, in a randomized block design with
two treatments and 10 repetitions. The treatments were: 3 t ha-1 of poultry
deep-litter and mineral fertilizer. The N content in grain, grain yield and
weight of 100 grains were evaluated in wheat crop. In turn, the nutrient
contents in leaf tissue and grain yield were determined in soybean. The
fertilization with poultry deep-litter did not interfere with the weight of 100
grains of wheat, but provided greater N accumulation in wheat grains, and
higher yield. In soybean, poultry deep-litter manure and mineral fertilizer
provided yields that did not differ each other. Regarding macronutrients, the
soybean foliar analysis indicated higher N content for fertilization with
poultry deep-litter while the contents of K, P, Ca and Mg remained
unchanged.
Fernando et al. (2016) studied two N assimilation enzymes were assayed:
nitrate reductase (NR) and Ni-dependent urease. Soybean plants inoculated
with Bradyrhizobium japonicum were cultivated in soil-filled pots under two
base-cation saturation (BCS) ratios (50 and 70%) and five Ni rates – 0.0;
0.1; 0.5; 1.0; and 10.0 mg dm-3 Ni. At flowering (R1 developmental stage),
plants for each condition were evaluated for organic acids (oxalic, malonic,
succinic, malic, tartaric, fumaric, oxaloacetic, citric and lactic) levels as well
as the activities of urease and NR. At the end of the growth period (R7
developmental stage – grain maturity), grain N and Ni accumulations were
determined. The available soil-Ni in rhizosphere extracted by DTPA
increased with Ni rates, notably in BCS50. The highest concentrations of
organic acid and N occurred in BCS70 and 0.5 mg dm -3 of Ni. There were
no significant differences for urease activity taken on plants grown at BSC50
for Ni rates, except for the control treatment, while plants cultivated at soil
BCS70 increased the urease activity up to 0.5 mg dm -3 of Ni. In addition, the
highest values for urease activities were reached from the 0.5 mg dm -3 of Ni
rate for both BCS treatments. The NR activity was not affected by any
treatment indicating good biological nitrogen fixation (BNF) for all plants.
The reddish color of the nodules increased with Ni rates in both BCS50 and
70, also confirms the good BNF due to Ni availability. The optimal
development of soybean occurs in BCS70, but requires an extra Ni supply
for the production of organic acids and for increased N-shoot and grain
accumulation.

Hanafiah et al. (2015) analysed to determine the mechanism of adaptation

and morphophysiology character of soybean genotypes to soil acidity levels.
Research using randomized block design with four replications, the first
factor consists of soybean varieties: Tanggamus varieties, Detam 2,
Anjasmoro and Detam 1, while the second factor is the media's treatment
consisted of medium acid soils and limed soil. The results showed that the
low level acidity of planting medium will affect the growth and development
of plants. There are different mechanisms of adaptation to acidity on
soybean varieties. Avoidance mechanism is indicated by an increase in pH
around the roots on Tanggamus varieties, Detam2, Anjasmoro and Detam1.
Tolerant mechanism is indicated by the maturation age and high production
on Tanggamus varieties.
Lei et al. (2015) stated soybean seed chemical quality traits (including
protein content, oil content, fatty acid composition, isoflavone content, and
protein subunits), soymilk chemical character (soluble solid), and soymilk
sensory attributes were evaluated among 70 genotypes to determine the
correlation between seed chemical quality traits and soymilk sensory
attributes. Six sensory parameters (i.e., soymilk aroma, smoothness in the
mouth, thickness in the mouth, sweetness, colour and appearance, and
overall acceptability) and a seven-point hedonic scale for each parameter
were developed. Significant positive correlations were observed between
overall acceptability and the other five evaluation parameters, suggesting
that overall acceptability is an ideal parameter for evaluating soymilk
flavour. The soymilk sensory attributes weresignificantly positively
correlated with the characteristics of the glycinin (11S)/beta-conglycinin
(7S) protein ratio, soluble solid, and oil content but negatively correlated
with glycitein and protein content. Ourresults indicated that soymilk sensory
attributes could be improved by selecting the desirable seed chemical quality
traits in practical soybean breeding programs.

Rigo et al. (2015) conducted a research to evaluate, three soybean cultivars,

Vmax (conventional), and BR 257 and 267 (human food uses). Chemical
composition was evaluated in grains with tegument (WT) and without
tegument (WIT) heat treated (HT) and non-heat treated (NHT). For
characterization, it was observed: humidity, proteins, lipids, minerals,
nitrogen solubility index (NSI), protein dispersability index (PDI),
isoflavones, Kunitz trypsin inhibitor and lipoxygenases. The heat treatment
promoted reduction of the protein solubility, reduction of glucosidic and
malonyl isoflavones, and of Kunitz trypsin inhibitor, in grains WIT.
Lipoxygenases were also inactivated in BRS 267 and Vmax cultivars.
Potassium was the mineral present in higher amount in all cultivars. BRS
267 cultivar showed the highest content of protein, but the lowest content of
isoflavones. Vmax cultivar showed the highest content of lipids and
isoflavones. Heat treatments, although decreasing protein solubility, are
necessary for conventional soybeans to improve flavor and to reduce anti
nutritional factors.
Chen et al. (2014) conducted a study with the sandwich ELISA for detection
of trace amounts of glycinin in soybean products. We designed a soy-free
mouse model to produce anti-glycinin monoclonal antibodies with high
affinity and specificity. Using the monoclonal antibody as coating antibody,
with the rabbit anti-glycinin polyclonal antibody as a detected antibody, the
established sandwich ELISA showed high specificity for glycinin with
minimum cross-reactions with other soy proteins. The practical working
range of the determination was 3–200 ng/mL with detection limit of
1.63 ng/mL. The regaining of glycinin in spiked soybean samples were
between 93.8% and 103.3% with relative standard deviation less than 8.3%
(intra-day) and 10.5% (inter-day).

Vasconcelos et al. (2014) studied that constitutively expressed the AtFRO2

iron reductase gene were analyzed for leaf iron reductase activity, as well as
the effect of this transgene’s expression on root, leaf, pod wall, and seed
mineral concentrations. High Fe supply, in combination with the constitutive
expression of AtFRO2, resulted in significantly higher concentrations of
different minerals in roots (K, P, Zn, Ca, Ni, Mg, and Mo), pod walls (Fe, K,
P, Cu, and Ni), leaves (Fe, P, Cu, Ca, Ni, and Mg) and seeds (Fe, Zn, Cu,
and Ni). Leaf and pod wall iron concentrations increased as much as 500%
in transgenic plants, while seed iron concentrations only increased by 10%,
suggesting that factors other than leaf and pod wall reductase activity were
limiting the translocation of iron to seeds.

Mehmet and Fahad (2014) observed that free fatty acid contents of sprouted
soybean oil were found between 1.26% (Adasoy) and 4.20% (Nazlıcan and
Türksoy). Peroxide values (PV) of sprouted soybean oils were found
between 1.52meq/kg (Adasoy) and 3.85meq/kg (A3935), while peroxide
values of roasted seed oils were determined between 2.52meq/kg (Adasoy)
and 4.03meq/kg (Nova). Palmitic, oleic and linoleic acids were found as
major fatty acids of soybean genotypes. Oleic acid contents of samples were
found between 19.07% (roasted Adasoy) and 35.31% (roasted A3935),
linoleic contents of oils ranged between 42.17% (roasted Nazlican) and
54.76% (sprouted A3127). Macro and micro element contents of sprouted,
oven roasted and raw (untreated) soybean seeds were determined by
Inductively Coupled Plasma Atomic Emission Spectrometry. The potassium
contents of soybean seeds ranged between 16,375mg/kg (raw Adasoy) and
20,357mg/kg (sprouted A3127, while phosphorus contents of seeds varied
from 5427mg/kg (oven roasted Türksoy) to 7759mg/kg (sprouted Nova).
The micro element contents of samples were found to be different depending
on the processing procedures and soybean genotypes.

Sepanlo et al. (2014) experimented with 3 different soybean genotypes to

evaluate the morphological and physic-chemical responses of soybean
genotypes to water deficit, a field at three different irrigation regimes was
carried out. Plants were grown either under optimum condition (irrigated),
drought stress implemented before the flowering (pre-anthesis) and podfilling stage
(post-anthesis). Seed yield and measured morphological characters, except for
number of seeds per plant and seed protein content, decreased from normal
irrigation regime to water deficit stress in both flowering and pod filling growing
stages. Leaf relative water content (RWC) was significantly decreased in all
genotypes by water deficit at both growing stages, as well as both stressed
environments had progressive fall in chemical osmolytes and chlorophyll content.
With the present results, it can be concluded that drought stress retards the growth
and metabolic activity of soybean genotypes. These parameters showed
considerable variability under drought stress at different growth stages in soybean.

Tharise et al. (2014) examined the physical, chemical and functional

properties of composite flour produced with cassava, rice, soybean flours,
and potato starch and added with 0.5% xanthan gum. Nine blends of
composite flours were prepared by homogenously mixing rice flour, cassava
flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of
30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5, 30:45:15:9.5, 30:40:20:9.5,
30:35:25:9.5, 30:40:15:14.5, 30:35:20:14.5, 30:30:25:14.5. Composite flour
produces were subjected to proximate, paste and functional properties
analyses. The moisture content, fat, protein, ash and crude fiber of the
composites were as follows: 9.37-12.07% db, 1.33-4.91%, 4.50-6.22%,
0.74-1.12% and 1.13-1.94% compared with wheat flour 13.32% db, 6.30%,
2.12%, 1.31% and 7.52%, respectively. There was no significant difference
(P > 0.05) recorded for water absorption index and gelatinization
temperature between nine blends of composite flours and wheat flour. Peak,
set back, cooling capacity and breakdown viscocisity were: 2311.67-4423.00
cP, 1199.33-1556.33 cP, 2618.67-3415.00 cP and 992.00-2437.67 cP. The
value of composite flour viscosities were higher than paste characteristics of
wheat flour. The colour of composite flour showed by the L* value of
chromameter were 95.71-97.10 compared with wheat flour 95.02. Hence, it
was concluded that the composite flours from rice, cassava, and soybean
flour, potato starch using xanthan gum had the physicochemical and
functional properties which can be considered similar to wheat flour for
making wheatless products. The composite flour with the proportion of rice
flour 30%, cassava flour 40%, potato starch 15%, soybean flour 14.5% and
xanthan gum 0.5% had the physicochemical, functional and pasting
properties that comparable to those of wheat flour.

Sharma et al. (2014) investigated the physical characteristics and nutritional

composition of some new soybean genotypes. Hundred seed weight and
volume of soybean genotypes ranged from 8.7 to 11.1 g and 8.1 to 12.0 ml
respectively, whereas, percent water absorption and percent volume
expansion values ranged from 94.3 to 119.5% and 70.8 to 159.5%
respectively. The genotypes contained % crude protein (39.4–44.4), oil
(14.0–18.7), starch (4.3–6.7), total soluble sugars (5.6–7.9), reducing sugars
(0.21–0.33) and sucrose (5.6–11.8). The free fatty acid and triglyceride
content ranged from 31–71 mg 100 g -1 oil and 90.1–93.9 g 100 g-1 oil
respectively. The antinutritional components determined include: mg g
-1 TIA (41.5–85.0), phytate (2.3–5.6), total phenols (1.0–1.5), flavonols
(0.20–0.34) and ortho-dihydroxy phenols (0.10–0.21). A significant
variation for the 11S/7S ratio was observed among the 8 soybean genotypes
and the values ranged from 0.70 (‘SL 768’ and ‘SL 869’) to 2.4 (‘SL 794’).
Raja et al. (2014) investigated with an attempt to develop processed paneer
by partial addition of different levels of skimmed milk and soymilk. The
control and different treatments were analyzed for physico-chemical analysis
(acidity, TSS, specific gravity, ash, moisture, fat and protein) and
organoleptic characteristics like (colour, flavor, taste, texture and overall
acceptability). It was found that sample C has highest protein, fat and ash
content.
15
Sharma et al. (2013) revealed the effects of soaking and cooking methods on
physicochemical characteristics, nutrients and antinutrients in twenty
soybean genotypes were studied. Batches of seeds were soaked for 18 h in
distilled water, 1% citric acid and 2% sodium bicarbonate solutions at room
temperature and then boiled in water. Raw soybean genotypes exhibited
36.5-43.2% protein, 20.7-22.2% oil, 2.5-8.3% total soluble sugars, 1.1-
10.4% sucrose, 11.1-18.8 mg/g tannins, 14-36.2 mg/g phenols, 5.1-24.5
mg/g phytate, 30-102.5 mg/g trypsin inhibitor activity and 9.3-27 mg/g
saponins. Soaking in distilled water and/or different solutions followed by
cooking resulted in significant reductions in the levels of protein, oil and
antinutrients and enhanced the carbohydrates in soybean seeds. Cooking of
soaked seeds resulted in higher losses of antinutrients in comparison to
unsoaked seeds. Among the various treatments, soaking in 1% citric acid
solution followed by cooking for 30 min resulted in maximum reduction in
most of the antinutrients studied.
Acuna et al. (2010) assessed the physicochemical characteristics and
functional properties of vitabosa flour (Mucuna deeringiana) and soybean
flour (Glycine max) were determined. Oil absorption capacity was higher in
vitabosa. Water absorption capacity was higher in soy and it was affected by
the change in the ionic strength of the medium. Emulsifying Activity (EA)
decreased with increasing concentration of flour, while Emulsifying Stability
(ES) showed an increased. EA and ES of flours have more ionic strength in
the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher
concentration of NaCl. Foaming stability varied with the concentration of
flour solution reaching maximum values of 39 and 33% for vitabosa and
soybean, respectively at 10% flour concentration. Vitabosa had the best
16
foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M).
Maximum capacity of gelation was observed in vitabosa at 10% flour
concentration. Increases in ionic strength of the flour solution, at low salt
concentrations (<0.4 M), improved the gelation of flours.
Yuan et al. (2009) performed to evaluate the acid composition, some
selected physicochemical and functional properties of acidic and basic
polypeptides of soy glycinin were investigated and compared. Large amount
of these polypeptides were obtained by DEAE-Sepharose fast flow column
chromatography. Free sulphydryl contents, surface hydrophobicity,
solubility and emulsifying activities (at different pH values) were evaluated.
Different polypeptides had different patterns of amino acid composition,
especially contents of acidic (and basic) and hydrophobic amino acids. The
free sulphydryl contents (including total and exposed) and surface
hydrophobicity considerably varied with the type of polypeptides. Compared
with glycinin, isoelectric point (pI) of individual polypeptides shifted
towards a more acidic pH. At a given pH value (e.g. above or below pI), the
solubility and emulsifying ability index of these polypeptides were closely
related to their relative contents of acidic (and basic) amino acids. The
results indicated that glycinin polypeptides with different amino acid
character have different physicochemical and functional properties,
especially solubility and emulsifying ability.
Sharma et al. (2008) performed a research with the seventy four soybean
genotypes of five different groups i.e. SL, PK, DS, Bragg and Pusa were
analysed for physicochemical and cooking quality. Oil correlates negatively
with protein, cooking time and volume expansion after soaking. No Kokroos
17
were found in any of the tested genotypes. Water absorption after
soaking/cooking correlates positively with volume expansion. Genotypes of
SL group exhibited superiority over other groups w.r.t. most of the quality
traits and yield. Protein correlates negatively with yield ( r = –0.16) and oil (
r = –0.51).
Amuri et al. (2008) investigated from 2001 through 2007 in the Mississippi
River Delta region of eastern Arkansas on a Calloway silt loam (fine silty,
mixed, active, thermic Glossaquic Fraglossudalf). Soil bulk density
increased in both CT and NT during the first three years, but at a greater rate
under NT (0.12 g cm-3 yr-1) than CT (0.08 g cm-3 yr-1), followed by a
decline at a similar rate in both tillage treatments. Soil pH and Mehlich-3
extractable soil Ca and Mg contents increased, while electrical conductivity
decreased linearly over time when all treatments were combined. Soil
organic matter (SOM) increased over time in all treatment combinations.
Total C (TC) increased at a greater rate in the no burn (0.08 kg C m-2 yr-1)
and high-residuelevel (0.07 kg C m-2 yr-1) than in the burn (0.05 kg C m-2
yr-1) and low-residue-level (0.05 kg C m-2 yr-1) treatments. Extractable soil
P content declined linearly over time at greater rate under NT (3.3 kg P ha-1
yr-1) and high-residue-level (3.4 kg P ha-1 yr-1) than under CT (2.6 kg P ha-
1 yr-1) and low-residue-level (2.4 kg P ha-1 yr-1) treatments. Soybean yield
declined at a similar rate in the first three years, but increased at a similar
rate over the subsequent three years in all tillage-treatment combinations.
18
Aide et al. (2008) studied with the corn and soybean nutrient accumulations
were determined using tissue analysis and biomass estimates. Total soybean
nutrient uptake (lbs/acre) by element are N (421), P(48), K(205), Mg(45),
Ca(138), S(31), Fe(1), Mn(0.6), B(0.5), Cu(0.2), Zn(0.4). Total corn nutrient
uptake (lbs/acre) by element are N (290), P(55), K(158), Mg(27), Ca(72),
S(24), Fe(1.1), Mn(1), B(0.1), Cu(0.2), Zn(0.6). Based on total plant uptake,
the percentages of each nutrient in the cob, stem, ear leaves, grain, tassel,
shank and axial leaves are illustrated. Approximately 50% of the N is
partitioned into the corn grain and 82% of the N is partitioned in the soybean
grain
Liu et al. (2004) analysed the fourteen trace elements in soybean and its
products were determined by atomic absorption spectrometry. The effects of
cinefaction temperature, cinefaction time, and the concentration of HNO3 as
a digestion solution were investigated in detail. The effect of the
concentration of SrCl2 on the determination of Ca and Mg was also studied.
The results obtained show that the soybean and its products contain higher
amounts of K, Na, Ca, Mg, Fe, Cu, Zn and Mn than other elements. Fourteen
trace elements in soybean and its products were determined by atomic
absorption spectrometry. The effects of cinefaction temperature, cinefaction
time, and the concentration of HNO3 as a digestion solution were
investigated in detail. The effect of the concentration of SrCl2 on the
determination of Ca and Mg was also studied. The results obtained show that
the soybean and its products contain higher amounts of K, Na, Ca, Mg, Fe,
Cu, Zn and Mn than other elements.

Krishna et al. (2003) performed a research with the seven new varieties of
soybean evaluated exhibited hull content 7.31-8.51%, hardness (vertical)
5.60-7.60 kg, hardness (horizontal) 13.33-18.23 kg, bulk density 0.68-0.74
g/cc, true density 1.04-1.18 g/cc and 1000 grain weight 118.3-145.6 g. The
varieties contained (%) protein 37.19-41.56, fat 18.8-22.4, fibre 3.67-4.17,
ash 4.2-5.2 and carbohydrates (by difference) 17.58-22.47. Other
components determined include (mg/100 g seeds) calcium 246.60-280.00,
phosphorus 502.00-540.86 and iron 10.00-13.36. The phenol content was
686-747 mg/100 g soybean, whereas trypsin inhibitor activity was 21.07-
25.17 TUI/mg sample.

Garcia et al. (1998) reported that the commercial soybean productssoybean protein
isolate, soybean flour, textured soybean, whole soybeans,
and soybean dairy-like products (liquid and powdered milks, shake, yogurt,
and infant formulas)-have been analysed for their content in solids, ash, pH,
acidity, protein, fat, phosphorus, and some metal ions (calcium, copper, iron,
potassium and zinc). The differences found in the protein, phosphorus, and
metal ion content and other chemical properties of these products are
discussed, taking into account the procedures used to produce the above
derivatives.

CHAPTER III
MATERIALS AND METHODS

3.0 Materials
Six varieties of Soybean (Glycine max (L.) Merrill) namely Bangladesh Soybean-4,
BARI Soybean-6, Shohag, BARI Soybean-5, BINA Soybean-2 and BINA Soybean-4
were selected for the study. The seeds were collected from BARI, Joydebpur, Gazipur.
Seeds were cleaned and sun-dried and stored plastic container in a cool place until
used for the chemical analysis.

3.1.1 Shohag
Shohag is resistant to yellow mosaic virus (YMV) which was released in 1991. The
plant height ranges from 50-60 cm. Hundred seed weight 11-12 gm. The seed color is
bright yellow. The seed contains 40-45% protein and 21-22% oils. This variety can be
grown both Kharif (Mid July) and Rabi (Mid January) seasons. Maturity period ranges
from 90-100 days. It can produce seed yield of 1.5-2.0 t/ha.
 Fig: 1 Shohag

3.1.5 BINA Soybean-2

BINA Soybean-2 is moderately resistant to yellow mosaic virus (YMV)
which is released in 2011.The plant is shorter in height, deep green leaves, hylum very
clear and black color and brighter yellow seed coat color. This variety can be grown
both Kharif (Mid July) and Rabi (Mid January) seasons. Maturity period ranges from
95-100 days. In can be grown in wide ranges of land and soil types from sandy to
loam soils. It can produce seed yield of 2.4-2.8 t/ha. The seed contains 43.0% protein,
27.0% starch and 18.0% oils. This variety can be cultivated all over the country but
more suitable for high and Charland of South and South-western regions of
Bangladesh.

Fig: 2 BINA Soybean-2

3.1.3 BARI Soybean-5

BARI Soybean-5 was released in 2002. The plant height ranges from 40-60 cm.
Hundred seeds weight 9-14 gm. The seed is creamy in color. The seed contains 40-
45% protein and 21-22% oils. This variety can be grown both Kharif (Mid July) and
Rabi (Mid January) seasons. Maturity period rangesfrom 90-100 days. It can produce
seed yield of 1.6-2.0 t/ha.

Fig: 3 BARI Soybean-5

3.1.4 BARI Soybean-6

BARI Soybean-6 is resistant to yellow mosaic virus (YMV) which was
released in 2009. The plant height ranges from 50-55 cm. Hundred seed
weight 11-12 gm. The seed color is creamy in color. The seed contains 42-44%
protein and 20-21% oils. This variety can be grown both Kharif (Mid July) and Rabi
(Mid January) seasons. Maturity period ranges from 100-110 days. It can produce
seed yield of 1.8-2.10 t/ha.

Fig: 4 BARI Soybean-6

3.1.5 BINA Soybean-1

BINA soybean-1is moderately resistant to yellow mosaic virus (YMV) and tolerant to
stem rot diseases released in 2011. The plant is shorter in height, deep green leaflet
and light yellow seed coat color. This variety is can be grown both Kharif (mid July)
and Rabi (mid January) seasons. Maturity period ranges from 105-110 days. It can be
grown in wide ranges of land and soil types from sandy to loam soils. It can produce
seed yield of 3.0-3.3 t/ha. The seed contains 44.5% protein, 27.0% starch and 19.0%
oil. This variety can be cultivated all over the country but more suitable for high and
Charland of South and South-western regions of Bangladesh.

Fig: 5 BINA Soybean-1