Nutritional analysis of vegetable soybean [

Introduction: Vegetable soybean ( Methods: Thirty-four vegetable soybean genotypes were assessed under field conditions using a randomized block design with three replications. Quantitative analysis of proteins, carbohydrates, sugars, oil, fatty acids, vitamins, isoflavones, tocopherols, phenolics, trypsin inhibitor activity, and lipoxygenase activity was conducted using HPLC, GC, and spectrophotometric assays. Multivariate analyses including PCA, correlation, and hierarchical clustering were performed to identify trait associations and superior genotypes. Results: Significant differences ( Discussion: The findings align with earlier studies reporting wide genotypic variation in protein, oil, sugar content and bioactive compounds of vegetable soybeans. However, unlike grain soybeans, the vegetable soybean genotypes showed higher oleic acid and lower linoleic acid, likely due to differences in harvest stage and seed maturity. Certain parameters showed ranges, comparatively lower than earlier studies, likely due to genotype-specific differences and agro-climatic conditions. These variations emphasize the need for region-specific screening to identify nutritionally rich and consumer-preferred cultivars.