Genotype x year interaction for cooking time and its correlation with mass and imbibition percentage on food type soybean

Abstract

Brazil is second in soybean world production and it is responsable for 26.8% of the global production. Soybean grains have 40% of protein and 20% of oil. Soybean grains are rich in isoflavones, which prevent degenerative cronic diseases. With the increasing use of soybean for human consumption, there is necessity to study how the environment effects the grain technological characteristics. Many technological processes in soybean industrialization involve imbibition and cooking. The objective of this work was to select soybean genotypes for human consumption, by determining cooking time and its correlation with mass and grain imbibition percentages, taking into consideration genotype, agricultural year and their interaction. The following traits were determined: weight of one hundred seeds, imbibition percentage and cooking time. Cooking time was measured by a modified Mattson Machine. Significant differences (< 0.01) were found for all traits and variation sources. Genotype x agricultural year interaction was significant (< 0.01), indicating that genotypes react differently to environment conditions. Cooking time varied from 24.59 to 57.07 minutes in the first year, and from 24.57 to 82.62 in the second year. Pure lines LP 1, LP 5, LP 9, LP 12 and LP 18 showed shorter cooking time and bigger grains in the two years tested. Pure line LP 20 showed smaller grains and shorter cooking time in both years.