Mutant promising lines of black-seeded soybean for soy sauce preparation Erliana Ginting a), Rahmi Yulifianti a), Tarmizi b)
a) Indonesian Legumes and Tuber Crops
Research Institute (Iletri)
PO Box 66 Malang 65101
b) National Nuclear Energy Agency of Indonesia
(NNEAI)
Jl Lebak Bulus Raya No. 49, Pasar Jumat,
Jakarta Selatan 12440
Abstract
Mutation through irradiation can be used in soybean breeding to modify the plant genetic variability. Some mutant promising lines of black-seeded soybean have been selected, namely PA-3-PSJ, A-5-PSJ, A-7-PSJ, and B-4-PAIR. Therefore, it is essential to study their suitability for soy sauce preparation based on their physical, chemical and sensorial attributes using Detam 1 and Mutiara 3 varieties as checks. The results showed that all soybean lines belonged to large-seeded with the largest seed obtained in A-7-PSJ line (17.41g/100-grain), while Detam 1 and Mutiara 3 had smaller seed sizes than those of four lines. Conversely, both varieties had the highest protein contents (38.56-39.36% dw), followed by A-7-PSJ (37.79% dw), whereas the rest had lower contents. A considerable increase in protein content was observed in the koji, which about 88% to 93% existed as soluble protein. The protein contents of soy sauce were slightly different, ranging from 2.35% to 2.57% dw. Detam 1 showed the highest score for color, aroma, taste and viscosity preferences of soy sauce, followed by B-4-PAIR and Mutiara 3 that had the same score and A-7-PSJ, which also gave the highest protein content and had the largest seed size. This information would be useful for new soybean variety release as supportive data for their agronomic superiority.
