Quality of Canadian food-type soybeans 2020

Canadian generic food-type soybeans

Table 3 shows the quality data for 2020 Canadian generic food-type soybeans used for tofu, soymilk and miso. Mean 100-seed weight for 2020 generic food-type soybean was 20.6 g, which was higher than the mean for 2019 (19.7 g). Water absorption capacity was 1.13 g H₂O per g seeds, which was similar to that for 2019. Water uptake factor was 2.13 for 2020. Seed size and water uptake are important quality characteristics of food-type soybeans for the production of tofu, soymilk and miso.

The mean protein content for 2020 Canadian generic food-type soybean was 41.5 g per 100 g dry matter (Table 3), which was slightly higher than the mean for 2019 (41.2 g per 100 g dry matter). The mean oil content for 2020 was 21.1 g per 100 g dry matter, higher than the mean for 2019 (20.8 g per 100 g dry matter).

The mean sucrose content in 2020 generic food-type soybean was 64.6 g per kg dry matter, which was lower than the mean for 2019 (76.8 g per kg dry matter) (Table 3). The mean total oligosaccharides content for 2020 was 34.5 g per kg dry matter, which was lower than the mean for 2019 (42.4 g per kg dry matter).

The mean total isoflavones content for 2020 Canadian generic food-type soybean was 3316 mg per kg dry matter, which was lower than the mean for 2019 (Table 3).

**Table 3 Quality data for 2020 Canadian generic food-type soybean composites**^Footnote1
Quality parameter	Number of samples	2020	2019
Physical characteristic
100-seed weight, g/100 seeds	222	20.6	19.7
Water absorption, g H₂O/g seeds	222	1.13	1.14
Water uptake factor, g soaked wt/g seeds	222	2.13	2.14
Chemical composition (g/100 g)^Footnote2
Protein content	222	41.5	41.2
Oil content	222	21.1	20.8
Sugar content (g/kg DM)
Sucrose	222	64.6	76.8
Raffinose	222	6.4	7.6
Stachyose	222	27.7	33.7
Verbascose	222	0.4	1.2
Total oligosaccharides^Footnote3	222	34.5	42.4
Isoflavones (mg/kg DM)
Total isoflavones^Footnote4	222	3316	3459