Variability in Soybean (Glycine Max (L.) Merrill.) Quality Characteristics That Influence Consumer Acceptance

Human acceptability of soybean as a food item is limited by Havour, cookability and flatulence factors. Studies involving several soybean lines have demonstrated genetic variability among lines for these quality attributes. Cookability and oligosaccharide content were shown to be highly heritable characters, indicating the possibility of breeding and selecting soybean lines with good quality characteristics for consumer acceptance.