Food-grade soyabean variety developed in Indore

INDORE: Indian Institute of Soybean Research (ICAR), Indore centre has developed India’s first food-grade soyabean variety having less unpleasant beany flavour as it is free from lipoxygenase-2 and kunitz trypsin inhibitor (KTI).

Lipoxygenase 2 enzyme leads to the off-flavour in soy products limiting its consumption in food items, while KTI is an anti-nutritional factor.

The research institute has developed three soyabean varieties — NRC 142, MACSNRC 1667 and NRC 138 — in the pandemic year. Of them, MACSNRC 1667 has been developed by ARI Pune in collaboration with Indore centre. NRC 142 is a food grade which may also be used by industries for developing soy food products, while NRC 138, is an early maturing variety with 95 days maturity and average productivity of 1,789 kg/ha.

These varieties have been notified for release for cultivation in the Central zone that includes Madhya Pradesh, Maharashtra and Gujarat and the southern zone of the country.

ICAR-Indian Institute of Soybean Research Indore acting director Dr Nita Khandekar said, “Indore centre has developed three soyabean varietie,s including NRC 142, since last year which is suitable for the central zone. NRC 142 is a special soybean variety suitable for food uses and first Indian soybean variety that is free from lipoxygenase-2 and KTI.” These varieties are early maturing and will cater to the needs of farmers of the major soyabean growing area.

Another food grade soyabean variety, MACSNRC-1667, is also KTI free variety with an average productivity of 2,051 kg/ha, the institute claimed. The Varietal Identification Committee in a meeting held on March 13 approved a total of seven new soyabean varieties developed by different centres of ICAR-Indian Institute of Soybean Research suitable for different regions of the country . Of them, four varieties were recommended for the central zone.

Of the seven varieties identified by the committee for release, one is Karune, which is first Indian vegetable type soyabean variety for green pod consumption. Khandekar said, “Inter-cropping of soyabean with sugarcane and other suitable companion crop would help in increasing soyabean production.” Khandekar also invited the AICRPS scientists to strengthen their efforts for off-season multiplication of soyabean seed for increasing the seed replacement ratio.