Various studies have been carried out on the composition of phytate, and polyunsaturated fatty acids in soybeans while very limited information is available on oxalate composition of soybean seeds. Due to the great potential of soybean in the global market with its attendant importance of edible cum-therapeutic oil to man and livestock as well as its valuable usage in industries, all available information both qualitative and quantitative should be used in making decisions about the food value of these soybean varieties.
The findings indicated significant levels of linoleic and linolenic acid with the exception of TGX-1987-10F with no peak in the result. The phytate composition of these soybean varieties are safe while the oxalate levels could pose a threat to human health particularly individuals diagnosed of kidney stones or hyperoxaluria. The oil obtained from these soybean cultivars are also less prone to auto-oxidation that is characteristic of most soybean oil due to high composition of polyunsaturated fatty acids which causes rancidity and off flavor thereby lowering their shelf life.