Twelve genotype varieties of Soybean were analysed for their oil and protein content and fatty acid composition. The oil content varies from 15.6 (%I to 25.8 (Yo, iodine value from 129.0to 145.0,saponificationequivalent from277.0 to 280.0 and protein content from 36.3 ' %I to 41.1) '%I. The content of saturated acids varies from X.6 "h to 16.7 '%I and that of unsaturated acids from 83.3 o h to 91.4 UIU.
I n t r o d u c t i o n
The twelve varieties of soybean from different parts of India were obtained from the Oil-Seeds Section, University of Agricultural Sciences, Dharwad. The main purpose of undertaking this investigation was to find out the best varieties for manipulation in the breeding programme. Charakterisierung von zwoLf Genotypvarianten der Sojabohne hinsichtlich blgehalt, Proteingehalt und Fettsiiurezusammensetzung Zwolf Genotypvarianten der Sojabohne wurden hinsichtlich ihres 01. und Proteingehaltes sowie dcr Fettsaurezusarnrnensetzung analysiert Der iilgehalt schwankt von 15.6 bis 25.8 %I, die J o d A l von IP!J.O bis 145.0. die Verseifungszahl von 277.0 bis 280.0 und der Proteingehalt von 36.3 his 41.!joh. Der Cehalt angesattigten Fettsauren schwankt von X.(i bis l(i.i''/ound dcr der ungesattigten Sauren von X3.3 bis 91.4 01,.