Identification of soybean [Glycine max (L.) Merrill] genotypes with superior quality traits and their correlations with oil and protein

Seventy four soybean genotypes of five different groups i.e. SL, PK, DS, Bragg and Pusa were analysed for physico-chemical and cooking quality. Oil correlates negatively with protein, cooking time and volume expansion after soaking. No Kokroos 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).