Seven varieties of soybeans were selected: Vinton 81, LS 201, A8926, Pioneer 9202, NK 2026, NK 2303, and Latham 650. Vinton 81, LS 201, and Pioneer 9202 are commonly used for human foods and other varieties are usually used for oil production;The seven soybean varieties were different in their proximate chemical compositions and soy protein subunit composition. Glycinin subunits (A[subscript]3, A[subscript]4, A[subscript]1aA[subscript]1bA[subscript]2) were significantly different (p < 0.05) among varieties. The A[subscript]4 peptide was present in Vinton 81 and LS 201. The textural characteristics of tofu made from these varieties showed significant differences (p < 0.05). The relative amount of [alpha][superscript]' was negatively correlated (p < 0.05) with fracturability (r = 0.788). The glycinin/[beta]-conglycinin ratios (R) were correlated with hardness (r = 0.900) and fracturability (r = 0.901) of tofu among food beans;Soybean quality changed during storage (35°C and 84% relative humidity for 110 days). The nitrogen solubility index (NSI) decreased linearly (p < 0.05) over the storage periods for most varieties. The rate of decline of NSI was significantly correlated (p < 0.05) with the decrease in fracturability (r = 0.947) and cohesiveness (r = 0.857) of tofus made from stored Vinton 81 beans. The NSI value significantly correlated with cohesiveness (r = 0.812) of tofus made from stored Pioneer 9202 beans. The moisture decreased slightly over storage time. The extractable lipid content decreased linearly (p < 0.05) with time. The relative amounts of glycinin and [beta]-conglycinin decreased linearly with storage time for several varieties. The total buffer-extractable protein did not change significantly over time for all varieties. The relative amounts of subunits in seeds did change with storage time. The extractable A[subscript]4 peptide disappeared after 22 days of storage. The measured textural characteristics of tofu were significantly (p < 0.05) different with respect to time for all varieties except NK 2026. The Hunter colorimeter a value showed significantly (p < 0.05) change with time. The tofu color score, texture, and flavor preference scores obtained by sensory evaluation significantly (p < 0.05) changed with time for most varieties. Sensory evaluation hardness correlated (p < 0.05) with Instron hardness for A8926, cohesiveness for Pioneer 9202 and Vinton 81. For all varieties, except NK 2303, sensory evaluation color score correlated (p < 0.05) with the Hunter colorimeter a-value.