Quality of Canadian food-type soybeans 2016 - Canadian generic food-type soybeans

Canadian generic food-type soybeans

Table 3 shows the quality data for 2016 Canadian generic food-type soybeans used for tofu, soymilk or miso. Mean 100-seed weight for 2016 generic food-type soybean was 21.6 g, which was higher than the mean for 2015 (19.6 g). Water absorption capacity was 1.14 g H2O per g seeds, which was slightly lower than that for 2015. Water uptake fator was 2.14 for 2016. 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 2016 Canadian generic food-type soybean was 42.4 g per 100 g dry matter (Table 3), which was lower than the mean for 2015 (43.1 g per 100 g dry matter). The mean oil content for 2016 was 21.6 g per 100 g dry matter, which was higher than the mean for 2015 (19.6 g per 100 g dry matter).

The mean sucrose content in 2016 generic food-type soybean was 57.6 g per kg dry matter, which was close to the mean for 2015 (57.4 g per kg dry matter) (Table 3). The mean total oligosaccharides content for 2016 was 46.4 g per kg dry matter, which was lower than the mean for 2015 (49.1 g per kg dry matter).

The mean total isoflavones content for 2016 Canadian generic food-type soybean was 2211 mg per kg dry matter, which was slightly lower than the mean for 2015 (Table 3).

Table 3 – Quality data for 2016 Canadian generic food-type soybean compositesFootnote1
Quality parameter Number of sample 2016 2015
Physical characteristic
100-seed weight, g/100 seeds 456 21.6 19.6
Water absorption, g H2O/g seeds 456 1.14 1.22
Water uptake factor, g soaked wt/g seeds 456 2.14 2.22
Chemical composition (g/100 g DM)
Protein content 456 42.4 43.1
Oil content 456 21.6 19.6
Sugar content (g/kg DM)
Sucrose 456 57.6 57.4
Raffinose 456 9.0 9.4
Stachyose 456 36.9 38.8
Verbascose 456 0.50 0.80
Total oligosaccharidesFootnote2 456 46.4 49.1
Isoflavones (mg/kg DM)
Total isoflavonesFootnote3 456 2211 2345
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