Quality of Canadian food-type soybeans 2013

Canadian generic food-type soybeans

Canadian generic food-type soybeans are used for tofu, soymilk or miso. Mean 100-seed weight for 2013 generic food-type soybean was 16.4 g, which was lower than the mean for 2012 (18.9 g). Water absorption capacity was 1.08 g H2O per g seeds, which was lower than that for 2012. Seed size and water uptake capacity are important quality characteristics of food-type soybeans for the production of tofu, soymilk and miso.

The nitrogen solubility index, which indicates the percentage of water-soluble protein, was 83.1% for generic food-type soybeans in 2013, lower than the indexfor 2012 (86.6%). High nitrogen solubility index is preferred for soymilk and tofu production since soybeans with a high nitrogen solubility index tend to give a high protein recovery when processed into soymilk, which in turn leads to high recovery in the final tofu product.

The mean protein content for 2013 Canadian generic food-type soybean was 42.3 g per 100 g dry matter, which was higher than the mean for 2012 (41.5 g per 100 g dry matter). The mean oil content for 2013 was 20.6 g per 100 g dry matter, which was slightly higher than the mean for 2012 (20.3 g per 100 g dry matter).

The mean sucrose content in 2013 generic food-type soybean was 62.6 g per kg dry matter, which was higher than the mean for 2012 (58.4 g per kg dry matter). The mean total oligosaccharides content was 43.6 g per kg dry matter, which was higher than the mean for 2012 (42.8 g per kg dry matter).

The mean total isoflavones content for 2013 Canadian generic food-type soybean was 2516 mg per kg dry matter, which was higher than the mean for 2012.

Quality data for 2013 Canadian generic food-type soybean compositesFootnote 1

Quality parameter 2013 2012
Physical characteristic
100-seed weight, g/100 seeds 16.4 18.9
Water absorption, g H2O/g seeds 1.08 1.21
Nitrogen solubility index (NSI), % 83.1 86.6
Chemical composition (g/100 g DM)
Protein content 42.3 41.5
Oil content 20.6 20.3
Sugar content (g/kg DM)
Sucrose 62.6 58.4
Raffinose 8.1 8.4
Stachyose 35.1 34.1
Verbascose 0.40 0.40
Total oligosaccharidesFootnote 2 43.6 42.8
Isoflavones (mg/kg DM)
Total isoflavonesFootnote 3 2516 2085

Footnotes

Footnote 1

Soyean, No. 1 Canada and No. 2 Canada combined.

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Footnote 2

Sum of raffinose, stachyose and verbascose.

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Footnote 3

Sum of isoflavone aglycones (daidzein, genistein and glycitein), glucosides, malonyl glucosides and acetyl glucosides.

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