Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon

Q1 Agricultural and Biological Sciences Legume Science Pub Date : 2023-11-03 DOI:10.1002/leg3.210

Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe‐Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni

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Abstract

Abstract The objective of this study was to evaluate the influence of different varieties on the nutritional composition, phytochemical, and functional properties of selected soybean varieties cultivated in Cameroon. Soybean varieties TGX 1835, TGX 2001‐8DM, MAK SOY 1N, MAK SOY 3N, MAK SOY 4N, and SOUNG PUNGUNG 2400 were collected and analyzed for their nutritional composition (proximate composition and mineral content), oil quality (peroxide, thiobarbituric acid, iodine, and acid values), total phenolic content, and functional properties. Results of the proximate composition showed that soybean varieties MAK SOY 3N, MAK SOY 4N, and TGX 1835 had the highest protein and lipid contents. The calcium and potassium contents were expressively higher in soybean variety MAK SOY 4N. Soybean variety MAK SOY 3N portrayed the best magnesium, zinc, and iron contents. The oils from all the six soybean varieties exhibited very good chemical properties as far as their safety is concerned. TGX 1835, MAK SOY 4N, and SOUNG PUNGUNG 2400 had the highest total phenolic content. The functional properties presented by all six soybean varieties were similar. These new varieties can be exploited for their nutritional and technological properties. The population should be encouraged to produce and consume them.

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喀麦隆栽培的六个大豆品种的营养成分、植物化学和功能特性

摘要本研究旨在评价不同品种对喀麦隆大豆营养成分、植物化学和功能特性的影响。收集并分析了TGX 1835、TGX 2001‐8DM、MAK SOY 1N、MAK SOY 3N、MAK SOY 4N和sounpungung 2400大豆品种的营养成分(近似成分和矿物质含量)、油质(过氧化物、硫代巴比妥酸、碘和酸值)、总酚含量和功能特性。结果表明，大豆品种MAK SOY 3N、MAK SOY 4N和TGX 1835的蛋白质和脂肪含量最高。大豆品种MAK SOY 4N的钙、钾含量显著高于其他品种。大豆品种MAK SOY 3N的镁、锌、铁含量最高。6个大豆品种的油脂均表现出良好的化学性能，安全性较高。TGX 1835、MAK SOY 4N和songpungung 2400的总酚含量最高。6个大豆品种的功能性状基本相似。这些新品种可因其营养和技术特性而加以利用。应该鼓励人们生产和消费它们。

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