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In order to obtain reference data for future breeding programs involving Tamba black soybean, the eating qualities of its green soybean were evaluated by chemical and physical analyses. In ‘Murasaki-Zukin 2go’, ‘Murasaki-Zukin’, and ‘ShinTamba-Guro’, numerical data on chemical ingredient contents and the creep rupture property were collected by lab. analyses, and contrasted with sensory characteristic data. As a result, ‘Shin-Tamba-Guro’ received a high sensory evaluation with a good appearance, sweetness, rich taste, soft texture, and adequate viscosity. The degree of sweetness could be determined according to the increase or decrease in sucrose, maltose, alanine, and threonine contents in the boiled green soybeans. Those of tastiness and softness depended on two amino acid contents, glutamic and aspartic acid, and the break load level, respectively. For the evaluation of viscosity, the original ‘M level’ was available as a new index for the boiled green soybean. The evaluation method in this study must be applied as a new selection tool for developing a novel variety with good eating-quality in Tamba black Soybean.

Development of Palatability Estimation Method in Green Soybeans of Tamba Black Soybean