&lt;b&gt;Productivity and Chemical composition of food type soybean in different sowing dates

Gustavo Henrique Freiria,Josemeyre Bonifácio Da Silva,Wilmar Ferreira Lima,Rodrigo Santos Leite,José Marcos Gontijo Mandarino,Cassío Egídio Cavenagui Prete

doi:10.4025/actasciagron.v38i3.28632

<b>Productivity and Chemical composition of food type soybean in different sowing dates

Gustavo Henrique Freiria, Josemeyre Bonifácio Da Silva + Show 4 more

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https://doi.org/10.4025/actasciagron.v38i3.28632

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Abstract

Protein, oil and isoflavones contents can change according to environmental and genetic factors. The food type soybean shows special characteristics, e.g., high protein content and mild flavor. The objective of this study was to investigate the different sowing dates effect on the yield, 100 grains weight, oil, protein and isoflavones contents of food type breeding lines and soybean cultivars and their interactions. Productivity and 100 grains weight varied with sowing dates and soybean genotypes. The protein content ranged from 36.40 to 42.44% and the oil content from 18.29 to 22.71 %. No significant interaction was found between genotype versus sowing dates to protein content. Protein and oil contents showed a negative correlation. The isoflavones content also varied with sowing dates and soybean genotypes. The cultivar BRS 257 has the highest isoflavones content including β-glucosides, malonyl-glucoside and aglycones forms. The productivity, 100 grains weight, oil, protein and isoflavones contents is genetically determined but is also influenced by sowing date probably due by the temperature during the grain formation stage and by the height of the planting location.

Highlights

IntroductionSoybean is a versatile grain due to its high protein content (40%), high lipid content (20%), high mineral content, especially of K, Na, Ca, Mg, S and P, and vitamin content, including thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, inositol and choline (Liu, 1997)
Soybean is a versatile grain due to its high protein content (40%), high lipid content (20%), high mineral content, especially of K, Na, Ca, Mg, S and P, and vitamin content, including thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, inositol and choline (Liu, 1997).In addition to this rich chemical composition, soybean grains have isoflavones
Three lines (UEL 110, UEL 115, and UEL 123) of the breeding program of The State University of Londrina (UEL), located at Parana state, Brazil and the BRS 257 soybean cultivar supplied by Embrapa Soybean, which is located in the city of Londrina, Parana State, Brazil, were evaluated

Summary

Introduction

Soybean is a versatile grain due to its high protein content (40%), high lipid content (20%), high mineral content, especially of K, Na, Ca, Mg, S and P, and vitamin content, including thiamine, riboflavin, niacin, pantothenic acid, biotin, folic acid, inositol and choline (Liu, 1997). In addition to this rich chemical composition, soybean grains have isoflavones. Air temperature during the grain formation stage is the most critical environment factor affecting the final content of oil, protein and isoflavones.

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