الفهرس 
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Abstract
In Egypt much attention has paid to cultivation of soya bean specially III new reclaimed areas to cover the shortage in oil and protein production. The purposes of the present study are, to compare and evaluate the seeds of two new soybean varie’ties namely Giza-21 and Giza 82, purshared from Agricultural research center, Giza, Egypt, using available biochemical methods and to get some information about biochemical value of soyabean seeds which may be useful in legumes breeding program. The changes occurred in the chemical constituents of soyabean seeds during germination for 6 days in the dark at 25°C were also studied.The obtained results can be summarized as follows:
1. Proxin1ate ana(vsis showed that:
1- The mean value of moisture content was 8.08%.
2- No considerable variations in ash and fiber contents of both varieties. 3- Giza-82 variety was characterized by higher content of both crude
fat and carbohydrates than Giza-21 variety.
4- The NFE ranged from 34.60% for Giza-21 to 36.54% for Giza-82.
B.Mineral analysis revealed that:
1- The total mineral content accounted for 3.43% in Giza-21 variety and 3.62% in Giza-82 variety.
2- Potassium is the predominant mineral in soya bean seeds (1.94% an average value).
3- Phosphorous followed by calcium and sulfur were the main minerals in both varieties.
4- Seeds of Giza-82 had higher content of ion, copper and ZI11C (103.15,23.0 and 58.0 ppm) than Giza-21 (83.3, 19.5 and40.3
Carbohydrate conlposition indicated that:
1- The total soluble, total reducing and total non-reducing sugar contents were 6.0, 1.88 and 4.12% in Giza-2] and 5.80, \.94 and 3.86 in Giza-82.
2- The total oligosaccharides amounted to 5.62 and 5.07 and were identified as sucrose (3.88 and 3.86%), raffinose (0.60 and 0.50) and stachyose (1.]4 and 0.94 ) in 80% ethanolic extracts ofGiza-2\ Giza-82 varieties.
3- The Egyptian soyabean varieties Giza-21 and Giza-82 which had low content of stachyose, exhibit good nutritional quality.
4- The insoluble sugars fraction revealed the presence of pentoses, hexoses and uronic acids at similar levels.
4. Fatty acid profiles of soya bean oil showed that:
1. The presence of wide range of fatty acids (C8-C20), the most frequent saturated and unsaturated acids were 8:0, 16:0, 16: 1, 18:0, 18: 1 and 18:2 2. Giza-21 variety was characterized by higher level of stearic acid han Giza-82. On the contrary, Giza-21 had lower level of oleic and linoleic acids than Giza-82.
3. The ratio of TU/TS for Giza-21 (0.82) was lower than that of Giza-82 (1.19).
5. Deternlination of unsaponijiable nlaterials showed that:
1- The most frequent hydrocarbons in both varieties were C-28and C-32. 2- Giza-82 was free from hydrocarbons C-21, C-26 and C-30 while Giza-21 was free from C-25.