Table 4 Quality data for 2019 Canadian natto-type soybean composites1
| Quality parameter |
Number of samples |
2019 |
2018 |
| Physical characteristic |
| 100-seed weight, g/100 seeds |
5 |
9.8 |
9.9 |
| Water absorption, g H2O/g seeds |
5 |
1.24 |
1.18 |
| Water uptake factor, g soaked wt/g seeds |
5 |
2.24 |
2.18 |
| Chemical composition (g/100 g)Footnote2 |
| Protein content |
5 |
39.0 |
38.9 |
| Oil content |
5 |
20.3 |
21.7 |
| Sugar content (g/kg DM) |
| Sucrose |
5 |
76.2 |
54.4 |
| Raffinose |
5 |
7.6 |
7.9 |
| Stachyose |
5 |
35.7 |
41.4 |
| Verbascose |
5 |
1.7 |
2.3 |
| Total oligosaccharidesFootnote3 |
5 |
45.0 |
51.6 |
| Isoflavones (mg/kg DM) |
| Total isoflavonesFootnote4 |
5 |
3744 |
2493 |