Banner
Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 32 issue 1 (march 2009) : 31-35

CARBOHYDRATE PROFILE, DIETARY FIBRE, ANTINUTRIENTS AND IN VITRO DIGESTIBILITY OF NINE CULTIVARS OF SOYBEAN (GLYCINE MAX L.) MERR

V
Varsha Rani*
R
Raj B. Grewal
1Department of Foods and Nutrition, Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar–125 004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Rani* Varsha, Grewal B. Raj (2025). CARBOHYDRATE PROFILE, DIETARY FIBRE, ANTINUTRIENTS AND IN VITRO DIGESTIBILITY OF NINE CULTIVARS OF SOYBEAN (GLYCINE MAX L.) MERR. Legume Research. 32(1): 31-35. doi: .

ABSTRACT

The grains of nine cultivars of soybean were analyzed for total soluble sugar, reducing sugar,
starch, total dietary fibre, in vitro digestibility and antinutritional factors. The total soluble sugar,
reducing sugar and starch content of nine cultivars were in the range of 5.72-7.00, 0.51-1.10 and
2.80-3.25 per cent, respectively. Soybean supplied a good amount of total dietary fibre (16.60-
19.50%). In vitro protein digestibility of protein among nine cultivars of soybean varied from 53.90- 56.70 per cent, whereas starch digestibility ranged from 20.48-25.80 mg maltose/g dry matter. Thegrains had considerable level of inherent antinutrients including phytic acid, polyphenol and trypsin inhibitors. Results indicate that cultivar, SH-40 had better nutritional profile among the
nine cultivars studied.

REFERENCES

  1. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemist. Washington, D.C.
  2. Arditi, T. et al. (2000). Cereal Food World. 45:414-417.
  3. Vol. 32, No. 1, 2009 35
  4. Cerning, J. and Guilhot, J. (1973). Cereal Chem. 50:220-232.
  5. Clegg, K.M. (1956). J. Sci. Food Chem Agric. 7:40-44.
  6. Davies, N.T. and Reid, H. (1979). Brit. J. Nutr. 41:579.
  7. Dogra, J. et al. (2001). J. Food Sci. Technol. 38:453-457.
  8. Duhan, R.K. (1994). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
  9. Evans, D.E. et al. (1997). Crop Sci. 37:1463-1471.
  10. Furda, I. (1981). The Analysis of Dietary Fibre in Food. James W.P.T. and Theander O. (eds.). Marcel Dekker, Inc.,
  11. New York, 163-172.
  12. Grewal, R. (1992). Ph.D. Thesis. Haryana Agricultural University, Hisar, India.
  13. Kakade, M. K. et al. (1969). Cereal Chem., 46:518-526.
  14. Kitmura, K. (1997). Proceedings of 8th SABARAD General Congress and Annual Meeting of the Korean Breeding
  15. Society, Seoul, Korea Republic, pp. 70-78.
  16. Lim, B. T. et al. (1990). J. Food Sci. 55:1088-1092.
  17. Mertz, E.T. et al. (1983). Fed. Proc. 42:6026.
  18. Ologhobo, A.D. (1989). Trop. Agric. 66:290.
  19. Rawat, A. et al. (1994). J. Food Sci. Technol., 31:114-116.
  20. Roy, D.N. and Rao, P.S. (1971). J. Agric. Food Chem. 19:257-259.
  21. Salunkhe, D. K. and Kadam, S. S. (1989). In : Handbook of World Food Legumes. CRC Press, Boca Raton. FL,
  22. pp. 123-144.
  23. Sangwan, V. (2002). Ph.D. Thesis. CCS Haryana Agricultural University, Hisar, India.
  24. Saxena, S. et al. (1994). J. Food Sci. Technol., 31:145-147.
  25. Shen, C. F. et al. (1991). J. Food Sci., 56:109-112.
  26. Shrestha, A.K. and Noomhorm, A. (2001). J. Food Sci. Technol. 38:467-470.
  27. Singh, U. and Jambunathan, R. (1981). J. Fd. Sci. 46: 1364-1367.
  28. Singh, U. et al. (1982). J. Fd. Sci. 47:510.
  29. Singh, V. (2001). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
  30. Somogyi, M. (1945). J. Biol. Chem. 160-161.
  31. Southgate, D.A.T. and White, M.A. (1981). The Analysis of Dietary Fiber in Food, James W.P.T. and Theander O. (eds.).
  32. Marcel Dekker, Inc., New York, pp 37-51.
  33. Swain, J. and Hills, W.E. (1959). J. Sci. Fd. Agric., 10:63-68.
  34. Yemm, E.W. and Willis, A.J. (1954). Biochem. J. 57:508.
Published In
Legume Research
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    volume 32 issue 1 (march 2009) : 31-35

    CARBOHYDRATE PROFILE, DIETARY FIBRE, ANTINUTRIENTS AND IN VITRO DIGESTIBILITY OF NINE CULTIVARS OF SOYBEAN (GLYCINE MAX L.) MERR

    V
    Varsha Rani*
    R
    Raj B. Grewal
    1Department of Foods and Nutrition, Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar–125 004, India

    • Submitted|

    • First Online |

    • doi

    Cite article:- Rani* Varsha, Grewal B. Raj (2025). CARBOHYDRATE PROFILE, DIETARY FIBRE, ANTINUTRIENTS AND IN VITRO DIGESTIBILITY OF NINE CULTIVARS OF SOYBEAN (GLYCINE MAX L.) MERR. Legume Research. 32(1): 31-35. doi: .

    ABSTRACT

    The grains of nine cultivars of soybean were analyzed for total soluble sugar, reducing sugar,
    starch, total dietary fibre, in vitro digestibility and antinutritional factors. The total soluble sugar,
    reducing sugar and starch content of nine cultivars were in the range of 5.72-7.00, 0.51-1.10 and
    2.80-3.25 per cent, respectively. Soybean supplied a good amount of total dietary fibre (16.60-
    19.50%). In vitro protein digestibility of protein among nine cultivars of soybean varied from 53.90- 56.70 per cent, whereas starch digestibility ranged from 20.48-25.80 mg maltose/g dry matter. Thegrains had considerable level of inherent antinutrients including phytic acid, polyphenol and trypsin inhibitors. Results indicate that cultivar, SH-40 had better nutritional profile among the
    nine cultivars studied.

    REFERENCES

    1. AOAC (1990). Official Methods of Analysis of the Association of Official Analytical Chemist. Washington, D.C.
    2. Arditi, T. et al. (2000). Cereal Food World. 45:414-417.
    3. Vol. 32, No. 1, 2009 35
    4. Cerning, J. and Guilhot, J. (1973). Cereal Chem. 50:220-232.
    5. Clegg, K.M. (1956). J. Sci. Food Chem Agric. 7:40-44.
    6. Davies, N.T. and Reid, H. (1979). Brit. J. Nutr. 41:579.
    7. Dogra, J. et al. (2001). J. Food Sci. Technol. 38:453-457.
    8. Duhan, R.K. (1994). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
    9. Evans, D.E. et al. (1997). Crop Sci. 37:1463-1471.
    10. Furda, I. (1981). The Analysis of Dietary Fibre in Food. James W.P.T. and Theander O. (eds.). Marcel Dekker, Inc.,
    11. New York, 163-172.
    12. Grewal, R. (1992). Ph.D. Thesis. Haryana Agricultural University, Hisar, India.
    13. Kakade, M. K. et al. (1969). Cereal Chem., 46:518-526.
    14. Kitmura, K. (1997). Proceedings of 8th SABARAD General Congress and Annual Meeting of the Korean Breeding
    15. Society, Seoul, Korea Republic, pp. 70-78.
    16. Lim, B. T. et al. (1990). J. Food Sci. 55:1088-1092.
    17. Mertz, E.T. et al. (1983). Fed. Proc. 42:6026.
    18. Ologhobo, A.D. (1989). Trop. Agric. 66:290.
    19. Rawat, A. et al. (1994). J. Food Sci. Technol., 31:114-116.
    20. Roy, D.N. and Rao, P.S. (1971). J. Agric. Food Chem. 19:257-259.
    21. Salunkhe, D. K. and Kadam, S. S. (1989). In : Handbook of World Food Legumes. CRC Press, Boca Raton. FL,
    22. pp. 123-144.
    23. Sangwan, V. (2002). Ph.D. Thesis. CCS Haryana Agricultural University, Hisar, India.
    24. Saxena, S. et al. (1994). J. Food Sci. Technol., 31:145-147.
    25. Shen, C. F. et al. (1991). J. Food Sci., 56:109-112.
    26. Shrestha, A.K. and Noomhorm, A. (2001). J. Food Sci. Technol. 38:467-470.
    27. Singh, U. and Jambunathan, R. (1981). J. Fd. Sci. 46: 1364-1367.
    28. Singh, U. et al. (1982). J. Fd. Sci. 47:510.
    29. Singh, V. (2001). M.Sc. Thesis. CCS Haryana Agricultural University, Hisar, India.
    30. Somogyi, M. (1945). J. Biol. Chem. 160-161.
    31. Southgate, D.A.T. and White, M.A. (1981). The Analysis of Dietary Fiber in Food, James W.P.T. and Theander O. (eds.).
    32. Marcel Dekker, Inc., New York, pp 37-51.
    33. Swain, J. and Hills, W.E. (1959). J. Sci. Fd. Agric., 10:63-68.
    34. Yemm, E.W. and Willis, A.J. (1954). Biochem. J. 57:508.
    In this Article
      Contact us
      Follow us
      Published In
      Legume Research

      Editorial Board

      View all (0)