Evaluating soybean genotypes based on protein content, oil content, and Trypsin Inhibitor Activity

Abstract

The primary objective of this study was to investigate the nutritional composition of five distinct soybean genotypes (Genap 54, L.2 (S-4 x Nadejda), Onika, Z1M9250, and Z3M10200) and assess their impact on protein digestibility. The study yielded several noteworthy conclusions:

Protein Content: The soybean genotypes under analysis exhibited significant variations in their protein content. Genotype Z3M10200 stood out with the highest protein content at 49.6%, while Genap 54 had the lowest protein content at a mere 38.5%. This substantial disparity in protein content highlights the pivotal role of genotype selection in influencing dietary protein intake and the overall nutritional value of soy-based food products.

Oil Content: The oil content in these soybean genotypes showed relatively consistent values, ranging between 23.7% and 25.0%, with the exception of the L.2 (S-4 x Nadejda) genotype, which displayed the lowest oil content. This uniformity in lipid content across different genotypes indicates that soybean oil production can be facilitated by choosing any of these genotypes, as it offers predictability in the oil extraction process.