Saxena, A. K.Kaur, Shaminder2017-04-122017-04-122012http://krishikosh.egranth.ac.in/handle/1/5810007210Ten soybean [Glycine max (L.) Merr,] genotypes along with local check (SL-688) were evaluated for physico-chemical, nutritional and processing characteristics at R6 and R8 stages. Percent crude protein, crude fibre, ash content, crude fat and total carbohydrate were observed in the range of 6.13-15.25, 2.24-3.69, 1.10-2.81,7.76-9.82, 14.9-18.03 at R6 and 36.62-43.72, 3.12-5.16, 4.03-4.74, 9.72-17.12, 28.41-35.56 at R8, respectively. SL-744 was found to be most promising w.r.t. methionine and tryptophan content. Considerable amount of antinutrients was reported in soybean which decreases its nutritional quality. Genotypes exhibited the average contents of antinutrients (mg/g) viz. phenols, ortho dihydroxyphenols, tannins, trypsin inhibitor activity, amylase inhibitor activity, saponin and phytate as 11.56, 3.56, 7.26, 21.83, nil, 1.19, 6.10 at R6 and 31.25, 10.96, 18.39, 52.17, 11.99, 2.96, 15.29 at R8 respectively. Genotypes SL-525×AGS328, SL-900 and SL-958 registered lower antinutritional content and hence promising w.r.t. nutritional quality. Soaking, cooking and blanching led to a considerable reduction in phenols, tannins, trypsin inhibitor activity and other water soluble antinutrients. Amongst various methods studied, autoclaving in distilled water was found to be the most effective in reducing levels of antinutrients in soybean genotypes. Protein profile (SDS-PAGE) of soybean genotypes did not register any difference in banding pattern; however variation was observed in the intensity of bandsennullThesis