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Chemical composition and nutritional attributes of selected newly developed lines of soybean ( Glycine max (L) Merr)
Author(s) -
Giami Sunday Y
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1239
Subject(s) - phytic acid , protein efficiency ratio , trypsin inhibitor , casein , protein quality , food science , chemistry , net protein utilization , chemical composition , composition (language) , antinutrient , glycine , plant protein , zoology , feed conversion ratio , trypsin , biochemistry , biology , body weight , amino acid , enzyme , linguistics , philosophy , organic chemistry , endocrinology
The chemical composition and nutritional properties of raw, autoclaved and boiled samples of three promising advanced breeding lines of soybean (TG x 923 − 2 EN , TG x 1019 − 2 EN and TG x 1497 − 1 D ), part of a larger collection evaluated in agronomic field trials in Nigeria, were investigated. Protein quality was evaluated using weanling albino rats fed diets which were formulated to supply 10% protein using soybean samples, with casein as a control. Raw seeds contained 35.6–42.4% crude protein, 8.9–9.8 mg iron per 100 g, 8.62–18.21 mg trypsin inhibitor g −1 and 2.25–6.15 mg phytic acid g −1 seed flour. TG x 923 − 2 EN possessed higher crude protein contents and lower amounts of trypsin inhibitor, polyphenol and phytic acid compared with TG x 1019 − 2 EN or TG x 1497 − 1 D . Boiling proved more effective than autoclaving for reducing the levels of antinutrients and improving the protein quality of the beans, as shown by the higher values for weight gain, protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of boiled samples. There were no significant ( p > 0.05) differences between the values obtained for PER, NPR and TD of diets containing boiled samples of TG x 923 − 2 EN and casein, indicating the nutritional superiority of this soybean line compared with TG x 1019 − 2 EN and TG x 1497 − 1 D . © 2002 Society of Chemical Industry