PHYSICOCHEMICAL AND NUTRITIONAL ATTRIBUTES IN 20 BLACK SOYBEAN LINES (GLYCINE MAX L.) OF HIMALAYAN REGION, INDIA

ABSTRACT

The physicochemical compositions of 20 black‐seeded soybean lines were analyzed for different nutritional and cooking quality parameters. The range of variation for different characteristics was 1.04–1.20 g/mL for density, 17.34–30.20 kg for hardness, 72.7–214.4 µg/seed for hydration capacity, 1.06–1.24 for hydration index, 75.6–203.4 µL/seed for swelling capacity, 0.99–1.58 swelling index, 32.1–39.8% for protein, 10.8–19.6% for oil, 3.93–6.15% for total minerals, 131–205 mg/100 g for phosphorus, 6.4–13.9 mg/100 g for iron, 0.49–0.89 mg/g for trypsin inhibitor, 2.1–6.4 mg/g for phytic acid and 60.4–13.4 µg/g for polyphenols. Based on 18 physicochemical and nutritional attributes, 20 black soybean germplasm lines were grouped into four clusters using nonhierarchical Euclidean cluster analysis. The DARL‐BK‐615 and VRB‐PS‐1453 were found to be more diverse than others. The DARL‐BK‐615 was found best for low trypsin inhibitor and high mineral contents (Zn, Mn, Cu), while VRB‐PS‐1453 was found best for protein content and required the lowest time for cooking. The selection for the improvement of physicochemical nutritional attributes and antinutritional factors can be independently effective in black soybean genotypes.

PRACTICAL APPLICATIONS

This study has shown that sufficient variability for cooking quality, protein, oil, micronutrients and antinutritional factors exist in black soybean germplasm lines of the Himalayan region of India, which can be independently improved by the breeders. Different genotypes in four diverse groups may be used to develop improved lines with better nutritional and cooking quality coupled with low antinutritional factors for consumption as pulses. Germplasm lines with high protein, low levels of antinutrients and superior nutritional and cooking quality are useful materials for the improvement of quality in high‐yielding soybean lines.