Effect of fungal damage on seed composition and quality of soybeans

Abstract

AbstractFungal damage caused by pathogens such asFusarium, Cercospora, andPhomopsis can have a devastating impact on physical quality and farm price of soybeans. In some price‐discount schedules, soybeans may be rejected with as low as 5% fungal damage. Although the severity of this problem varies throughout the United States, millions of bushels of fungus‐damaged soybeans may be destroyed annually due to a lack of markets. The effect of fungal damage on seed composition was evaluated to assess potential utility of highly damaged soybeans. Graded samples of the cv. Centennial soybean were dried to 10% moisture and blended on a proportional weight basis to derive a series of treatments from 0 to 80% fungal damage. A positive correlation was found between fungal damage and both protein and oil concentrations. This condition was attributed to loss of residual seed mass. As a result, the protein concentration of defatted meal increased from ca. 54 to 66% over the range of 0 to 80% fungal damage. Mycotoxin contamination appeared to be insignificant in these high‐protein meals. Fixed colors in bleached, alkali refined oils were intensified by heat treatment prior to extraction. No significant differences, however, were noted in total polar lipid content, phospholipid, or tocopherol composition among treatments of up to 20% fungal damage. Oils from treatments of more than 40% fungal damage were more severely oxidized and could not be degummed effectively. These data suggest that fungus‐damaged soybeans may be blended with high‐quality soybeans to alleviate the chemical symptoms associated with unacceptable product quality. Thus, through various blend ratios, processors may consider using fungus‐damaged soybeans to gain economic advantage, especially when high‐quality soybeans have lower protein concentration.