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EFFECT OF MATURITY ON THE NUTRIENT CONTENT AND THE CANNING QUALITY OF EMERALD SOYBEAN
Author(s) -
ISLAM MIR N.,
LEA ROBERTA A.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10042.x
Subject(s) - ascorbic acid , nutrient , sowing , emerald , food science , water content , dietary fiber , maturity (psychological) , agronomy , horticulture , biology , chemistry , mineralogy , ecology , geotechnical engineering , engineering , psychology , developmental psychology
Nutrient content and the canning quality of a newly developed green‐seeded soybean, Emerald, were evaluated at 86, 90, 95, 100 and 105 days after planting. Nutrient analyses involving moisture, protein, fat, fiber, minerals, ascorbic acid and carotenes indicated that Emerald soybeans were superior or equal to lima beans and green peas. Canned soybeans were evaluated by a sensory panel using a rank order method. Based on the data on sensory evaluation and nutrient content, the soybeans of 95‐day maturity were found to be most desirable.