Chemical Compositions of Edamame Genotypes Grown in Different Locations in the US

Abstract

The consumption of edamame [Glycine max (L.) Merr.] in the US has rapidly increased due to its nutritional value and potential health benefits. In this study, 10 edamame genotypes were planted in duplicates in three different locations in the US—Whitethorne, Virginia (VA), Little Rock, Arkansas (AR), and Painter, VA. Edamame samples were harvested at the R6 stage of the bean development when beans filled 80–90% of the pod cavity. Afterward, comprehensive chemical composition analysis, including sugars, alanine, protein, oil, neutral detergent fiber (NDF), starch, ash, and moisture contents, were conducted on powdered samples using standard methods and the total sweetness was calculated based on the measured sugars and alanine contents. Significant effects of the location were observed on all chemical constituents of edamame (p < 0.05). The average performance of the genotypes was higher in Whitethorne for the contents of free sucrose (59.29 mg/g), fructose (11.42 mg/g), glucose (5.38 mg/g), raffinose (5.32 mg/g), stachyose (2.34 mg/g), total sweetness (78.63 mg/g), and starch (15.14%) when compared to Little Rock and Painter. The highest soluble alanine (2.67 mg/g), NDF (9.00%), ash (5.60%), and moisture (70.36%) contents were found on edamame planted in Little Rock while edamame planted in Painter had the highest crude protein (43.11%) and oil (20.33%) contents. Significant effects of genotype were observed on most of the chemical constituents (p < 0.05) except NDF and raffinose. Among the 10 genotypes, R13-5029 consistently had high sucrose content and total sweetness across the three locations, meanwhile it had relatively high protein and fiber contents. Overall, the results indicate that to breed better edamame genotypes in the US, both genotype and planting location should be taken into considerations.

Vegetable Soybean and Its Seedling Emergence in the United States

“…In addition, edamame is a rich source of vitamins A, B1, B2, vitamins C (ascorbic acid), vitamin E (tocopherol), niacin, and healthpromoting polyunsaturated fatty acids, such as linoleic acid and linolenic acid [18,19]. Edamame also contains a significant amount of dietary fiber, which when consumed in sufficient quantities could help to reduce blood cholesterol levels due to its viscosity, solubility, and ability to bind molecules [20].…”

Edamame Flavor Characteristics Driving Consumer Acceptability in the United States: A Review

“…Edamame taste is directly associated with its nutritional and chemical profiles, and edamame taste scores were reported to be positively related to sucrose, alanine, glutamic acid, and aspartic acid contents . In general, edamame sweetness is associated with a sugar profile, the umami/savory taste with amino acids content, and sourness and bitterness with the presence of saponins and isoflavones. − Several free sugars (fructose, glucose, glucarate, galactarate, galactose, maltose, and mannose) have been identified and quantified in edamame, but sucrose is the main component that contributes to its desired sweet taste and corresponds to 78.9% to 93.7% of its total sugar content . In fact, Yu et al reported a strong correlation between sucrose content and total sweetness of edamame ( r = 0.94).…”

“…In general, edamame sweetness is associated with a sugar profile, the umami/savory taste with amino acids content, and sourness and bitterness with the presence of saponins and isoflavones. − Several free sugars (fructose, glucose, glucarate, galactarate, galactose, maltose, and mannose) have been identified and quantified in edamame, but sucrose is the main component that contributes to its desired sweet taste and corresponds to 78.9% to 93.7% of its total sugar content . In fact, Yu et al reported a strong correlation between sucrose content and total sweetness of edamame ( r = 0.94). Nevertheless, the relationship between edamame total sugar and individual sugars is not simple and seems to vary in different studies, which may make breeding selection for these traits difficult …”

“…Food flavors with negative qualities are mostly associated with lipids than with carbohydrates and proteins. , The formation of volatile compounds from lipid degradation can be associated with lipoxygenase-mediated oxidation or free radical autoxidation. In a recent study, the oil content of 10 edamame genotypes ranged between 17% and 22% (dry basis) . Aldehydes, alcohols, ketones, and esters are the major volatile compounds generated through lipid oxidation .…”

“…Water and protein content in legume vegetables differ from pulses, which justifies the need for further research focused on binding of volatile compounds in edamame (immature soybeans). In edamame, a recent analysis of 10 genotypes showed that the moisture content ranged from 63 to 73% (wet basis), and the protein content ranged from 38 to 46% (dry basis) …”