Effects of soybean genotype and growing location on oil and fatty acids in tofu

Plant Foods for Human Nutrition
H L BhardwajV T Sapra

Abstract

Soyfood products like tofu are becoming popular among American consumers due to health benefits. In order to increase production to meet consumer demands, it is imperative that factors that effect quantity and quality of tofu be characterized. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu which was prepared from twelve soybean genotypes (BARC-8, BARC-9, Enrei, Hutcheson, MD86-5788, Nakasennari, S90-1056, Suzuyutaka, V71-370, V81-1603, Ware, and York) grown at three southern U.S. locations (Huntsville, Alabama; Princess Anne, Maryland; and Petersburg, Virginia) during 1995. The results showed that tofu quality was determined by the soybean genotype. The tofu made from seeds of high seed-protein and low seed-oil genotypes (BARC-8 and BARC-9) resulted in tofu with low contents of oil (15.8 and 11.3 g/100g, respectively) and total saturated fatty acids (2.59 and 160 g/100g, respectively). Tofu made from seeds of conventional grain type genotypes, such as Hutcheson, resulted in higher oil (24.0 g/100g) and total saturated fatty acids (3.80 g/100g) contents in tofu. Effects of growing environment on contents of oil were not significant bu...Continue Reading

Citations

Mar 9, 2018·Physiology and Molecular Biology of Plants : an International Journal of Functional Plant Biology·Ramalingam Radhakrishnan
Jan 30, 2020·Food Science & Nutrition·Huda Mohammed Al-ShayaRafat A Siddiqui
Jul 21, 2017·Journal of Agricultural and Food Chemistry·Tamara McClureAna Paula Alonso

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