Physical characteristics, proximate and mineral composition of some new varieties of soybean (Glycine max L.)

The grains of nine varieties of soybean have been analysed for 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.