الفهرس 
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Abstract
The present study was carried out with the aim of studying the
protein quality of soybean varieties recently growth in Egypt and the best simple methods which can .be used by the farme.rs.
Difterent measures were used for comparative study of the protein quality of different soybean varieties. Results of chemical laboratory methods were compared with thos,e obtained by biological methods for studying the effect of processing on soybean proteins.
Detetrmination of available lysin, trypsin inhibitor and urease activity were of great help in explaining tte effect of different heat treatments on the protein quality of soybean.
The chromatographic and microbiological techniques were used for the amino acid determination. The former waS used for all amino acids other than cystine and tryptophan and carried out in experimental protein. laboratory, Egyptian Agricultural Organization while the latter was used for the Determination of these two amino acids which were carried cut. in thenational food Institute ,denmark Ascesing the protein quality of soybean was calculated by chemical score (c.s.)and EAAI measurements.