The Effect of Germination, the Stage of Maturity, and the Variety Upon the Nutritive Value of Soybean Protein

Abstract

Five varieties of soybeans including the Illini, Dunfield, Mansoy, Virginia Brown, and Mandarin varieties were studied, heated and unheated, for the nutritive value of their protein. No appreciable varietal differences were observed. All varieties were greatly improved by heating. The protein of freshly germinated Illini beans was superior in nutritive value to the protein of the unheated mature beans, although the percentage of nitrogen absorbed was not increased. Immature soybeans likewise supplied protein of higher nutritive value than that of raw mature beans. The protein of germinated as well as of immature soybeans was improved by heating.