BIOCHEMICAL AND NUTRITIONAL CHARACTERIZATION OF DIFFERENT SOYBEAN VARIETIES CULTIVATED IN PAKISTAN

Soybean is an oleaginous legume and endorsed source of complete plant protein that contributes highest gross output as an oil seed crop throughout the world. The aim of this study was to investigate effect of soybean varieties on physicochemical properties, compositional analysis, mineral contents, fatty acids, lipoxygenase, antioxidant and phytochemical screening with respect to functional product. The significant p<0.05 results recorded for composition and mineral contents varied in all varieties. Among fatty acids the most dramatic effect was seen in palmitic (8.23-12.47%), oleic (22.19-34.56%), linoleic (49.25-56.34%) and linolenic acids (5.23-8.23%). Three lipoxygenase isozymes (LOX-1, LOX-2 and LOX-3) in soybean showed inhibition potential; however, LOX-2 was the most inhibition prone enzyme. Phytochemical screening through phenolic contents showed variation in between 1.21 to 2.76 (mgGAE/g) and total flavonoid contents 0.42 to 1.78 (mgCE/g). Antioxidant activity by DPPH was 3.68 to 5.65, FRAP 20.78 to 29.56 and ABTS 9.63 to 13.48 (mgTE/g). Conclusively, results showed that soybeans have the potential as a functional food and nutritional component highest in Ajmeri followed by Willium-82 and NARC-II, Rawal-I and Faisal.