Genetic variation in soybean (Glycine max (L.) Merril) for cookability and water absorption during cooking |
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| Authors: | O. D. Mwandemele K. S. McWhirter C. Chesterman |
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| Affiliation: | (1) Department of Agricultural Genetics and Biometry, Sydney University, 2006 Sydney, NSW, Australia;(2) Department of Food Technology, Hawkesbury College of Advanced Education, 2753 Richmond, NSW, Australia |
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| Abstract: | Summary Improvement of cookability is an important objective in breeding of food legumes. The present study was undertaken to investigate variation in cookability in soybean. Genetic variation was observed among lines from two crosses. Absence of associations between cookability and protein content, oil content and grain yield indicate that selection for cookability can be achieved without adversely affecting the expression of these characters. |
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| Keywords: | Glycine max soybean cookability water absorption |
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