Effect of pulsed electromagnetic field on yield of grain, yield of protein and oil of soybean

Abstract

Soybean (Glycine max (L.) Merr.) became an "absolute hit" on the world market, thanks to its economic importance. Oil and various products with a high percentage of protein are obtained by processing soybeans, which are used in the nutrition of domestic animals and human nutrition as raw materials in various industries. Namely, its importance is reflected in the composition of the grain, i.e. 45% protein, 20-22% oil, 20-26% carbohydrates, 5% minerals (phosphorus, potassium, calcium, sulphur, magnesium, etc.) and many vitamins (mainly A and B) (Yalçin 2018). Zhang et al. ( 2013) state that soy proteins contain high-quality amino acids, which, in terms of quality and importance, can be a substitute for meat proteins in the diet, especially for vegetarians. Soybean oils are multi-beneficial for diets lacking in omega-3 and omega-6 fatty acids. Soybean oil is characterised by a good ratio of fatty acids, namely: unsaturated linoleic, oleic and linolenic acids, and as representatives of saturated fatty acids: palmitic and stearic acids (Wang et al. 2019). Soybean as a plant crop was among the first to be