Physico-Chemical Characteristics and Cooking Quality of Black Soybean
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Date
2018-07
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University of Agricultural Sciences, Dharwad
Abstract
A total of three soybean genotypes including two black - Kalitur and DSM with one yellow – DSb 21 were procured during kharif, 2017, University of Agricultural Sciences, Dharwad were analyzed for physico-chemical composition, cooking quality and acceptability.
A significant variation was found in physical and functional characteristics of black and yellow soybean genotypes. The DSM genotype had highest weight (16.85 g), length (7.26 mm), breadth (6.69 mm), thickness (5.53 mm) and swelling capacity (0.20 ml) compared to Kalitur and DSb 21. Significant variation was observed in the proximate, mineral matter and antinutrient contents of soybean genotypes. The highest moisture was recorded in Kalitur with hull (12.00 g) and without hull (10.72 g). The fat content of soybean genotype ranged between 17.86 - 19.76 g per 100 g with maximum in Kalitur followed by DSb 21 and DSM. Significantly high amount of protein was observed in the DSb 21 with hull (43.63 g) and without hull (42.73 g). Black soybean DSM genotype with and without hull had significantly high content of crude fiber (6.30 g and 4.54 g) and ash (5.82 and 5.52 g) respectively. The dietary fiber content including insoluble dietary fiber, soluble dietary fiber, total dietary fiber, tannin and phytic acid were found to be highest in DSM genotype. Among the mineral matter, calcium was found to be highest in DSb 21. The iron content of soybean genotypes with and without hull ranged between (268 to 341 ppm and 218 to 292 ppm). Pressure cooked DSM genotype had high acceptability over boiling method. The DSM black soybean hurigalu was optimized by soaking seeds for 14 hr, shade drying for 8 hr followed by popping at 270 ºC. Utility of black soybean in traditional (bhaji) and convenience food (hurigalu) revealed high acceptability.