Soybean plays a Significant role in food systems as a source of supple-mentary and complementary protein. Whole soybeans are processed into a number of snack foods, beverages and fermented foods. Soy protein is an ideal supplement for cereal proteins since it corrects lysine and other amino acid deficiencies. Blends of soy flour or grits with cereals such as corn, wheat or sorghum are widely used in world feeding programmes. The inherent vari-ability in the protein, oil and methion-ine content of fifteen soybean varieties has been studied and reported here.
M. Jayapragasam (1981) studied this question.