Yield and Quality of Soymilk and Tofu Made from Soybean Genotypes Grown at Four Locations.

Soyfoods are becoming popular among American consumers because of potential health benefits. However, specific information about the kind of soybean [Glycine max (L.) Merr.] seed desirable for soyfoods preparation is limited. The objectives of this study were to compare soymilk and tofu prepared from 12 soybean genotypes grown at four locations in the southern USA during 1995 to identify genotypes suitable for soymilk and tofu manufacture and to determine effects of seed traits on yield and quality of soymilk and tofu. Location effects were significant only for soymilk solids and tofu str