Effect of microwave heating of soybeans on protein quality

The purpose of this study was to determine the protein quality of microwave cooked soybeans by the rat growth and protein efficiency ratio method (PER). It was found that properly cooked, dry, hulled, whole soybean seeds had a PER of 2.4 +/- .06 (mean +/- standard error) and a mean weekly weight gain of 21.2 +/- 1.1 which were equivalent to 2.53 +/- .10 and 18.3 +/- 1.0 g for casein, respectively. These data demonstrate the value of microwave cooked soybeans and suggest further research on the possible economical and biological advantages of microwave cooked soybeans.