COMPARATIVE ANALYSIS OF SELECTED CULTIVARS OF SOYBEAN (GLYCINE MAX)

COMPARATIVE ANALYSIS OF SELECTED CULTIVARS OF SOYBEAN (GLYCINE MAX)

P. Thakur1*, V. S. Pawar1, D. M. Shere1 and S. P. Mehtre2

1Department of Food Science & Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani – 431402, India

2Department 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

Abstract:

Different cultivars of soybean viz green (MAUS-609), black (MAUS-609) 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)

Keywords: soybean, MAUS-609, MAUS-609, MAUS-71, Physico-chemical composition,

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