Evaluation of Physicochemical, Functional, and Anti-nutritional Properties of Soya Bean Varieties

Background: Soybean (Glycine max) is an essential leguminous crop, highly valued for its nutritional and economic benefits. In Ethiopia, it holds promise for addressing malnutrition and food insecurity. This study assesses the physicochemical, functional, and anti-nutritional properties of various soybean varieties cultivated at two research centers and local markets. Methodology: Soybean seeds were collected from Kelafo and Dolo-Ado Research Centers, along with local varieties from markets in Gode and Jigjiga. The seeds were cleaned, sun-dried, and milled into flour for analysis. Physical properties, such as seed weight and bulk density, were measured, while functional properties, including water absorption capacity (WAC) and oil absorption capacity (OAC), were evaluated. Anti-nutritional factors like tannins and phytates were quantified, and statistical analyses were performed using GenStat. Results: D-Pawa 2 showed the highest seed weight, ideal for food processing applications, while L-Gode had the lowest. Bulk density ranged from 0.766 to 0.683 g/ml, with L-Gode exhibiting the highest, which is advantageous for storage and handling. K-Gizo displayed the highest WAC (2.532 g/g), suited for products needing water retention, while K-Pawa 2 had the lowest. Both K-Gizo and K-Pawa 2 exhibited high OAC. Local varieties had higher tannin and phytate concentrations, affecting protein digestibility and mineral absorption. Conclusion: This study emphasizes selecting soybean varieties based on physicochemical and functional properties for food processing. Local varieties, despite their nutritional potential, require proper processing methods to reduce anti-nutritional factors and enhance their utility. These findings contribute to promoting soybean use and improving nutrition and food security in Ethiopia.