Comparative nutritive value, amino acid content, chemical composition, and digestibility in vitro of vegetable- and grain-type soybeans

Sikka, Krishan C.; Gupta, Akhilesh; Singh, Ranjeet; Gupta, Deba P.

doi:10.1021/jf60216a039

Cited by 11 publications

(6 citation statements)

References 14 publications

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“…Rao et al (2002) reported edamame having between 130 and 156 gÁkg -1 lipids at the R6 stage of development. These numbers agree with the data of Sikka et al (1978), who reported that vegetable soybeans contain less fat than agronomic cultivars of soybeans. Hymowitz et al (1972) reported that soybeans contain between 33.1% and 49.2% protein on a dry weight basis.…”

supporting

confidence: 92%

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Cultivar Evaluation and Lipid and Protein Contents of Virginia-grown Edamame

Carson

Freeman

Zhou

et al. 2011

hortte

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Few studies have compared the growth and yield of commercial edamame (Glycine max) cultivars in the mid-Atlantic United States. This study determined yield potential, yield components, and lipid and protein contents of five edamame cultivars [BeSweet 292 (BS292), BeSweet 2015 (BS2015), BeSweet 2001 (BS2001), Midori Giant (MG), and Sunrise (SR)] grown in Painter, VA, during 2008 and 2009. Pod yield ranged between 5002 and 7521 lb/acre. There were no differences in total yield among ‘MG’, ‘BS292’, or ‘SR’. ‘BS2015’ had the lowest yield, while the yield of ‘BS2001’ was not different from other cultivars tested. Percent marketable pods ranged from 74.3% to 85.6%, with no differences among cultivars. ‘SR’ had the greatest average seed weight in 2008 and ‘BS2001’ had the smallest; intermediate was ‘MG’, ‘BS292’, and ‘BS2001’, although ‘MG’ was not different from ‘SR’. ‘MG’ had the greatest average seed weight in 2009; there were no differences among the remaining cultivars. The cultivar lipid content was numerically lower in 2009 than in 2008 for all five cultivars. ‘BS292’ and ‘BS2001’ had the least and greatest protein concentrations with 36.1% and 38.3% in 2008, respectively. In 2009, ‘MG’ and ‘SR’ had the least and greatest protein concentrations with 35.7% and 39.5%, respectively. Edamame appears to be a viable alternative crop for Virginia with yields similar to snap beans (Phaseolus vulgaris). ‘MG’, ‘BS292’, and ‘SR’ produced consistently high yields and quality and are viable cultivar choices for the mid-Atlantic United States.

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supporting

confidence: 92%

“…Similarly, Hartwig and Kline (1991) reported averages of 39.8% and 46.9% protein for high and low oil soybean cultivars, respectively. Sikka et al (1978)…”

mentioning

confidence: 99%

Cultivar Evaluation and Lipid and Protein Contents of Virginia-grown Edamame

Carson

Freeman

Zhou

et al. 2011

hortte

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“…Em relação ao índice NPR, SIKKA et al [26] taBela 2 -Conteúdo e escore de aminoácidos essenciais do grão e do resíduo de soja (mg aminoácidos/g de proteína) em relação ao padrão de referência. (2) 101, 8 100,8 ‫-‬…”

Section: -Resultados E Discussãounclassified

Composição química e valor protéico do resíduo de soja em relação ao grão de soja

Silva

Naves

Oliveira

et al. 2006

Ciênc. Tecnol. Aliment.

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resumoEste trabalho teve por objetivo avaliar a composição química e o valor protéico do resíduo de soja, subproduto do processo de extração do óleo de soja. Determinou-se a composição centesimal, o valor energético e o perfil de aminoácidos do resíduo e do grão de soja. O valor protéico foi avaliado mediante índices biológicos. Ratos Wistar machos, recém-desmamados (n = 24), distribuídos em quatro grupos, foram alimentados por dez dias com rações contendo 10% de proteína (resíduo de soja, soja integral, caseína -controle) ou com ração aprotéica. O resíduo apresentou maior conteúdo protéico (47%) e menor teor energético (334 kcal/100 g) em relação ao grão de soja (40% e 452 kcal/100 g, respectivamente), além de perfil de aminoácidos essenciais com escore de 101% em relação ao padrão de referência e digestibilidade protéica de 88%. Segundo os índices RNPR (Relative Net Protein Ratio) e PDCAAS (escore de aminoácidos corrigido pela digestibilidade), a qualidade da proteína do resíduo de soja é similar à do grão integral (valores protéicos de 87% e 85%, respectivamente). O resíduo de soja é fonte de carboidratos, minerais, fibras e proteína de qualidade nutricional adequada, apresentando vantagens em relação à soja integral tais como menor teor energético e maior concentração protéica. palavras-chave: soja, composição química, proteína, valor protéico, resíduo de soja.summarY CHEMICAL COMPOSITION AND PROTEIN VALUE OF THE SOYBEAN RESIDUE IN RELATION TO THE SOYBEAN GRAIN. The aim of this research is to evaluate the chemical composition and protein value of soybean residue, which is a sub product of soybean oil extraction. The centesimal composition, energy value and amino acid contents were determined from soybean residue and soybean grain. The protein value was estimated by means of biological indexes. Weaning male Wistar rats (n = 24) were divided into four groups that were fed for ten days with 10% protein diets (soybean residue, soybean grain, casein-control) or a non-protein diet. The soybean residue showed a greater content of protein (47%) and lower energetic value (334 kcal/100 g) than soybean grain (40% e 452 kcal/100 g, respectively) and it also showed an essential amino acid score of 101% compared to the reference pattern and protein digestibility of 88%. Protein quality of soybean residue is similar to the protein of soybean grain (protein values of 87% and 85%, respectively), according to RNPR (Relative Net Protein Ratio) and PDCAAS (Protein Digestibility-Corrected Amino Acid Score) indexes. The soybean residue is a source of carbohydrates, minerals, fibers and adequate protein in nutritional terms and it shows advantages in relation to soybean grain such as lower energetic value and greater protein content. Keywords: soybean, chemical composition, protein, protein value, soybean residue. -iNtroduçãoA soja é um produto agrícola de grande interesse mundial graças à versatilidade de aplicação de seus produtos na alimentação humana e animal e ao seu valor econômico nos mercados nacional e internacional. O Br...

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“…Casein diet produced a PER of 2.77 (Table 3). Although not significant (p > 0.05), this value was higher than cross-linked and nonCMP diets (2.57 and 2.46, respectively), and the PER of these three formulations were significantly higher (p < 0.05) than the PER of the cross-linked and non-CSP (1.70 and 1.75, respectively), probably due to the limiting amino acids contents of soy, such as sulfur-containing amino acids (Sikka et al, 1978). The protein availability of crosslinked and noncross-linked meat was similar (p > 0.05).…”

Section: Growth Experimentsmentioning

confidence: 77%

“…The retained nitrogen was positive in all groups, showing that nitrogen intake was larger than the faecal and urinary excretion of nitrogen. Nitrogen excreted in faeces was the lowest (p < 0.05) for the animals on MP and CSP diets (Table 4), while excreted nitrogen in urine was higher (p < 0.05) for the animals on both soy proteins diets, probably due to the limiting amino acids contents of soy, leading to the great portions of protein being deaminated for energy production (Sikka et al, 1978).…”

Section: Nitrogen Balance Experimentsmentioning

confidence: 99%

Nutritional Effects of Mechanically Deboned Chicken Meat and Soybean Proteins Cross-linking by Microbial Transglutaminase

Souza

Venzke

Flôres

et al. 2009

Food sci. technol. int.

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This work studied the nutritional effects of protein cross-linking as mediated by microbial transglutaminase (TGase) using rats as biological models. Rats were divided into six groups that received diets containing casein (standard protein diet), cross-linked meat protein (CMP), meat protein (MP), cross-linked soy protein, or soy protein (SP) as the protein sources of their diets, which were compared against an aproteic diet (basal diet). The cross-linking process showed a significant (p < 0.05) impact on the true digestibility (TD) of meat and SPs, decreasing it for the first and increasing it for the second. As a consequence, the TD of modified SP became similar to that observed for CMP, although, the biological value, net protein utilization, net protein ratio, and protein retention efficiency values of meat and SPs were not affected in the process. These results suggest that the use of TGase for the reticulation of isolated SP can improve its nutritional quality.

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Comparative nutritive value, amino acid content, chemical composition, and digestibility in vitro of vegetable- and grain-type soybeans

Cited by 11 publications

References 14 publications

Cultivar Evaluation and Lipid and Protein Contents of Virginia-grown Edamame

Cultivar Evaluation and Lipid and Protein Contents of Virginia-grown Edamame

Composição química e valor protéico do resíduo de soja em relação ao grão de soja

Nutritional Effects of Mechanically Deboned Chicken Meat and Soybean Proteins Cross-linking by Microbial Transglutaminase

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