One-Stop Source
Of Soybean Meal Information

Changes in soybean phytate content as a result of field growing conditionals and influence on tofu texture.

Food scientists in Japan conducted an interesting study to determine why the quality of tofu varies among soybean lots of the same variety. They planted 27 soybean varieties in a drained paddy field and in an upland field. They found the phytate phosphorus content of 12 soybean varieties was higher in the drained paddy compared to the same variety when grown in the upland field. Protein content was not affected by field location. These food scientists concluded that the environment might alter phytate levels in soybeans that will result in changes in tofu quality.

Ishiguro, T. and co-workers. 2006. Changes in soybean phytate content as a result of field growing conditionals and influence on tofu texture. Bioscience Biotechnology and Biochemistry 70(4): 874-880.