【正文】 and to assure economic returns to farmers, evaluation of both agronomic and nutritional characteristics of soybean genotypes is important. The objectives of this study were to evaluate selected soybean genotypes for seed yield, seed proteins, and fatty acid position. ConclusionsSignificant variation was found among soybean genotypes for several agronomic and biochemical traits examined. S901056 produced the highest yield which was similar to a popular cv., Hutcheson. Biomass showed a significant impact upon seed yield. The 100seed weight of Japanese cultivars was reduced pared to a previous study. BARC8 and BARC9 had the highest seed proteins. The genotype by year interactions were not significant for all genotypes, except BARC8 and BARC9, for seed oil and fatty acid position. V71370 had the highest concentration of oleic acid and, with a M/P ratio of , appears to have a desirable position of fatty acids suitable for human consumption. Further research, including largeseeded local and Japanese soybean germplasm, for soyfoods is planned to identify genotypes with low saturated fatty acids, high oleic acid content, and a high ratio of M/P fatty acids.——. RAO，. BHAGSARI，. MOHAMED，Yield, protein, and oil quality of soybean genotypes selected for tofu production，Plant Foods for Human Nutrition 52: 241–251, 1998.Abstract. Soyfood products like tofu are being popular among American consumers due to health benefits. In order to increase production to meet consumer demands, it is imperative that factors that effect quantity and quality of tofu be characterized. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu which was prepared from twelve soybean genotypes (BARC8, BARC9, Enrei, Hutcheson, MD865788, Nakasennari, S901056, Suzuyutaka, V71370, V811603, Ware, and York) grown at three southern . locations (Huntsville, Alabama。 and Petersburg, Virginia) during 1995. The results showed that tofu quality was determined by the soybean genotype. The tofu made from seeds of high seedprotein and low seedoil genotypes (BARC8 and BARC9) resulted in tofu with low contents of oil ( and g/100g, respectively) and total saturated fatty acids ( and 160 g/100g, respectively). Tofu made from seeds of conventional grain type genotypes, such as Hutcheson, resulted in higher oil ( g/100g) and total saturated fatty acids ( g/100g) contents in tofu. Effects of growing environment on contents of oil were not significant but tofu made from seeds grown in Alabama had significantly higher content of total saturated fatty acids ( g/100g) as pared to that made from seeds grown in Maryland ( g/100g) or Virginia ( g/100g). Tofu made from seeds of large and mediumseeded genotypes had higher contents of total monounsaturated fatty acids in tofu as pared to that made from smallseeded genotypes. Highly positive correlation existed between contents of oil, 18:1, 18:2, total saturated, and total unsaturated fatty acids in the seeds and their contents in the tofu (, , , , , respectively). These results indicated that tofu quality is governed by soybean genotype, seed size and growing location. The health benefits of soybeans [Glycine max (L.) Merr.] and soyfood products like tofu are receiving increasing attention from the scientific munity and consumers. Soyfoods and tofu can improve the nutritional quality of the human diet. Although attempts have been made to determine the type of soybean suitable for preparing tofu, the effects of soybean genotypes and the growing location on quality of tofu, are generally unknown. Evans et al. [7] reported that significant correlations existed between soybean protein content and tofu fracturability. Bhardwaj et al. [8] reported that tofu strength was affected by growing location and tofu yield was significantly correlated to seed size, seedoil, rate of water absorption after 1 and 16 h of soaking and seedprotein. Schaefer and Love [9] pared tofu from Amsoy71 and Vinton or Vinton81 soybeans grown in different environments and reported that phytic acid, copper and iron contents of soybean seeds were significantly correlated with tofu yield when pared on a wet weight basis. However, significant correlation existed between soybean and tofu protein, on dry weight basis. The high protein genotype (Vinton or Vinton81) generally produced tofu that had a higher protein content than that of Amsoy71. Previously, Wang et al. [10] observed a lack of association between characteristics of soybeans produced in the . and Japan and characteristics of tofu. However, differences in protein and oil content of soybeans were associated with differences in tofu. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu, to determine relationships between various traits of tofu and to determine relationships between oil characte