Protein conversion factor and antioxidant capacityof isoflavones in Glycine max

The conversion factor of nitrogen to proteins and isoflavones present in Glycine maxwas determined. For the determination factor, we worked with solubilizing at alkaline pH then extracting them acidic pH. were identified by Kjeldahl method. antioxidant capacity was determined after their glycosides through Soxhlet method, using Brand Williams method (DPPH). results indicate that protein 5.85, maximum concentration total 33.33%, antiradical efficiency 0.004 mL/ugmin, gallic acid 0.005 mL/ugmin. tannic 0.0004 These justify consumption max(Soya)as a food has high nutritional quality provides an excellent source antioxidants, which will prevent hormonal carcinogenic diseases.