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KMID : 0380619900220010094
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.94 ~ p.98
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Comparison Study of Germination and Cooking Rate of Several Soybean Varieties
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Park So-Youn
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Abstract
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Seven varieties of soybeans (Paldal, Danyeob, Jangbaek, Baegun, Jangyeobkong and 2 cultivars of Local 1 and Local 2) were investigated to compare the germination properties ?nd cooking rate. The growth rate of soybean sprout roots was slower for larger size of soybeans. A 100% of germination was obtained for Danyeobkong and Paldalkong. Local 1 and Local 2 were lowest, 47% and 31%, respectively in germination ratio. The hardness of cooked soybeans measured by the maximum cutting force of cotyledon showed that Local 2 was softer and Danyeobkong was harder than other varieties.
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