J. Env. Bio-Sci., 2015: Vol.

29 (2):559-560
(559) ISSN 0973-6913 (Print), ISSN 0976-3384 (On Line)

COMPARATIVE ANALYSIS OF SELECTED CULTIVARS OF SOYBEAN

(GLYCINE MAX)
P. P. Thakur1*, V. S. Pawar1, D. M. Shere1 and S. P. Mehtre2
1
Department of Food Science & Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth,
Parbhani - 431402, India
2
Department of Genetics & plant Breeding, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani -
431402, India
[Corresponding author E-mail1*: preeti_gautam2007@rediffmail.com]

Received: 19-06-2015 Accepted: 29-07-2015

Different cultivars of soybean viz green (MAUS-609), black (MAUS-504) and yellow (MAUS-71) obtained from V.N.M.K.V, Parbhani
were analysed for their proximate composition. The physical characteristics were looked into 1000 seed weight, bulk density,
true density and porosity. It was noted that all cultivar varieties were having significant difference in their physico-chemical
composition. 1000 kernel weight was in range 95 to 105, bulk density between 0.70 to 0.74, much differences were noticed
regarding porosity of these cultivars with green variety having highest porosity of 42.85 and black variety having lowest porosity
of 36.39%. Protein content of black variety was higher about 35.02% followed by green 30.61 % and yellow variety with 30.44%.
While fat content of yellow variety was higher followed by black and green. Amount of carbohydrate was high in green variety
(MAUS-609) 36.54% and was lowest in black variety (MAUS-504) .
Soybean (Glycine max) originated in Eastern Asia probably in physicochemical composition of soybean cultivars grown in
north and Central China, is one of the most important legume Maharashtra region.
and oilseed in the world because of it's high nutritive value. It
MATERIAL AND METHODS
is a good source of nutrients as it contain around 40% of high
quality protein, 20% oil rich in fatty acids devoid of cholesterol Sampling: Different genotypes of soybean viz green (MAUS-
also contains tremendous amount of calcium, iron and vitamins 609), black (MAUS-504) and yellow (MAUS-71) were obtained
such as niacin, thamin and riboflavin1. Soybean contains from All India Coordinated Research Project on soybean,
phytochemicals also have antioxidant property which reduces Vasantrao Naik Marathwada Krishi vidyapeeth Parbhani. For
risk of atherosclerosis. Protein in soybean have high digestibility compositional analysis selected cultivars of soybean were
and is a complete protein as it contain all essential amino cleaned, sorted and flour was prepared.
acids. Therefore acts as a healthful functional food.
Physical analysis: Physical properties of the selected varieties
Different genotypes of soybean such as Green, Black and
such as color was determined visually, 1000 seed weight
yellow (classified on color of seed coat and characteristics)
by measuring weight of 1000 seeds . Bulk density determined
are cultivated extensively.Green soybean is rich in
by measuring mass and volume, true density by measuring
phytochemicals beneficial to human being and is therefore
increase in volume by predetermined weight of sample by
considered as neutraceutical and functional food crop2. Black
toluene displacement and porosity of the selected varieties
soybean another genotype of soybean is rich in antioxidants
was calculated by using obtained value of bulk density and
and has been used as a health food and herb in China for
true density of the respective varieties.
hundreds of years3. Researchers from Korea considered that
seed coat of Black soybean was a good source of anthocyanin
Proximate analysis: Biochemical components such as
pigment and also referred it as medicinal soybean 4 .
carbohydrate, protein, oil (fat), ash and crude fiber content
Consumption of Black soybean reduces the risk of cancer
affects the nutritional issue and are considered to be important.
and heart diseases. Yellow soybean is widely grown in India
Hence, proximate analysis was carried out on green, black
and is commercially exploited for oil production.
and yellow soybean.
The present work was undertaken to evaluate the Flours of soybean of respective varieties were analysed for
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 THAKUR, PAWAR, SHERE AND MEHTRE
Tabel-1. Physical property analysis of selected cultivars
of Soybean (Glycine max).
moisture, Crude fat, crude protein, ash and crude fiber by
methods described in AOAC5.
Carbohydrate content of the soybean cultivars was determined
by difference method.
By using following formula
%Carbohydrate= 100- [%Moisture+%Protein +%Fat + % Ash
+ % Crude fiber]
All the experiments were carried out in triplicates and data obtained
were analysed statistically using analysis of variance and
differences were assessed for significance of p<0.05 level 6.
RESULTS AND DISCUSSION
Physical analysis: Analysis of genotypes revealed a significant
difference among the parameters examined .It indicates a
variation in 1000 seed weight such that weight of black
seeds(MAUS-504) was the lowest 80.78 and it found to be
highest for yellow variety (MAUS-71) 105.64 which reveals that
the seeds of black variety was having less mass and size as
compared to other two varieties. Also bulk density of all the
three genotypes were comparable to each other in range of
0.70 to 0.74, which indicates that if these seeds are to be
packed then space required for their packaging, will be same.
The value of true density was highest for green genotype
(MAUS-609) with highest porosity of 42.85
Proximate analysis: These cultivars had safe level of moisture
for storage between 6 to 8.The carbohydrate content of green
(MAUS-609) genotype was found to 36.54% while in yellow
(MAUS-71) and black (MAUS-504) it was 33.89 and 30.95%
respectively. Higher carbohydrate content indicates higher
calories it provides heat and energy for all metabolic activities
of body. Earlier workers reported that deficiency of carbohydrate
can cause the body to divert proteins and body fat to produce
needed energy, thus leading depletion of protein and fat from
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(560)
Tabel-2. Physical property analysis of selected cultivars
of Soybean (Glycine max).
body tissues7. Crude fiber content of all varieties was
comparable between 2-3.2. Though crude fiber does not
contribute nutrients to the body, it adds bulk to food thus
facilitating bowel movements (peristalsis) and preventing many
gastrointestinal diseases in man as reported7.
Protein was more in black variety (MAUS-504) about 35.02%
while in green and yellow it variety was same. Yellow variety
(MAUS-72) revealed high oil content of 20.76% which was
higher than other two varieties so that this variety can be
exploited commercially for oil extraction. Other two varieties
have oil content between 16 to 19% . Similar composition for
black variety was reported8. For green variety some workers
reviewed similar proximate composition9. Black soybean
(MAUS-504) variety was found to be superior as compared to
that of Green(MAUS-609) and yellow variety (MAUS-71).
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