Quality of Canadian food-type soybeans 2022
Canadian natto-type soybeans
Table 4 contains the quality data for 2022 Canadian natto-type soybeans that are used in fermented soy dishes. The mean 100-seed weight of 2022 natto-type soybean was 9.8 g, which is higher than in 2021 (8.8 g). The water absorption value was 1.21 g of water per g of seeds and the water uptake factor was 2.21, both similar to those in 2021.
The mean protein content in 2022 Canadian natto-type soybean was 38.7 g per 100 g of dry matter, higher than in 2021 (Table 4). The mean oil content was 22.0 g per 100 g of dry matter, equal to the mean in 2021.
The mean sucrose content in 2022 Canadian natto-type soybean was 51.7 g per kg of dry matter, higher than in 2021 (Table 4). The mean oligosaccharides content was 47.8 g per kg of dry matter, which is higher than that in 2021. The mean total isoflavones content was 4873 mg per kg of dry matter, which is higher than the mean in 2021.
| Quality parameter | Number of samples | 2022 | 2021 |
|---|---|---|---|
| Physical characteristic | |||
| 100-seed weight, g/100 seeds | 21 | 9.8 | 8.8 |
| Water absorption, g H2O/g seeds | 21 | 1.21 | 1.19 |
| Water uptake factor, g soaked wt/g seeds Footnote2 | 21 | 2.21 | 2.19 |
| Chemical composition (g/100 g)Footnote3 | |||
| Protein content | 21 | 38.7 | 38.3 |
| Oil content | 21 | 22.0 | 22.0 |
| Sugar content (g/kg DM) Footnote4 | |||
| Sucrose | 21 | 51.7 | 50.9 |
| Raffinose | 21 | 6.2 | 7.5 |
| Stachyose | 21 | 40.6 | 35.5 |
| Verbascose | 21 | 1.0 | 1.3 |
| Total oligosaccharides Footnote5 | 21 | 47.8 | 44.3 |
| Isoflavones (mg/kg DM)Footnote6 | |||
| Total isoflavonesFootnote7 | 21 | 4873 | 3419 |