Vegetable Protein Sources Research Articles

Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders.

The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.

The effect of porang proportion on the characteristics of vegetarian tempeh patties burger

The development of veggie burger patties products is increasing along with changes in people's lifestyles that are more concerned with a healthy product. Tempeh is a source of vegetable protein that has various health benefits. Glucomannan from porang tubers acts as a texture-forming material in food products. This study aimed to determine the effect of the proportion of porang on the characteristics of the veggie burger made from tempeh. This study was arranged in a completely randomized design with treatment proportions of porang:tempeh (75:25); (50:50); (25:75) compared to control (100% tempeh). Parameters observed included colour, cooking loss, cooking yield, hardness and proximate content. The results showed that the treatment had a significant effect on the colour of the burger before and after frying, cooking loss, cooking yield, and moisture content. The use of porang had increased the water content of patties burger. The proportion of porang:tempeh (25:75) produced a patties burger with the lowest cooking loss and the highest cooking yield. The proximate content of burger patties in the proportion of porang:tempeh (25:75) had a value that was not significantly different from the control (100% tempeh).

Дослідження споживчих і функціонально-технологічних показників напівкопчених ковбасок на основі баранини, виготовлених з використанням МПМО індичого та протеїну насіння коноплі

The article presents the results of a study of quality indica¬tors of semi-smoked sausages with mechanically deboned meat of turkey and hemp seed protein based on lamb. The purpose of the study was to evaluate the consumer and technological effect of combining lamb meat, mechanically deboned meat of turkey as a substitute for pork and beef, hemp seed protein as a source of vegetable protein on the nutritional value, functional and technological indicators, and sensory perception of semi-smo¬ked sausages. The developed recipe compositions contained lamb — 30, 35, 40%; beef — 20, 18, 16%, pork — 27, 22, 17%, mechani-cally deboned meat of turkey — 15%, hemp seed protein — 4, 6, 8% and aprored — %. Semi-smoked "Merguez" sausages were taken as an analogue for comparison. It was established that increasing the proportion of lamb in semi-smoked sausa¬ges, including mechanically deboned meat of turkey and hemp seed protein increases the protein content up to 20.45 g/100 g of the finished product, while reducing the mass fraction of fat in semi-smoked sausages by 11.07%. The incorporation of hemp seed protein in the recipe of semi-smoked sausages allows to increase the content of dietary fibers in the amount of 0.56 g per 100 g of the finished product. As a result of the change in nutri-tional value, the energy value of the product practically does not change and fluctuates at the level of 210—211 kcal/100 g. It was proved that increasing the amount of lamb in semi-smoked sausages up to 40%, introducing mechanically deboned meat of turkey and hemp seed protein up to 8% improves the functional and technological properties of model minced meat: water binding capacity (WBCa) by 4.44—9.31%, water holding capacity (WHC) by 34.1—45, 83%, emulsion stability by 19.61—25%.

Animal- and Plant-Based Protein Sources: A Scoping Review of Human Health Outcomes and Environmental Impact

Dietary proteins are indispensable to human nutrition. In addition to their tissue-building function, they affect body composition and regulate various metabolic pathways, as well as satiety and immune system activity. Protein use can be examined from a quantitative or qualitative viewpoint. In this scoping review, we compare animal- and plant-based protein sources in terms of their effects on human health and the environment. We conclude that the consumption of vegetable protein sources is associated with better health outcomes overall (namely, on the cardiovascular system) than animal-based product use. The healthier outcomes of vegetable protein sources dovetail with their lower environmental impact, which must be considered when designing an optimal diet. Indeed, the health of the planet cannot be disjointed from the health of the human being. Future research will clarify the mechanisms of action underlying the health effects of plant-based protein sources when compared with animal sources, fostering better agronomic practices and influencing public health in a direction that will benefit both the planet and its inhabitants.

Alternative protein sources in sustainable sports nutrition

The rapid increase in the world’s population leads to an increase in food demand. As a matter of fact, it is predicted that consumption of animal protein will double by 2050. However, increased consumption of animal protein raises climate crisis concerns as it may lead to an increased carbon and water footprint and more land use. Therefore, a sustainable sports nutrition concept is emerging for athletes with high animal protein consumption. As an alternative to animal protein sources, new protein sources are considered that can be used in athletes. In this review, the effects of plant, insect, fungal and algae-based protein sources on body composition, performance, and recovery by athletes were examined. Findings from the limited current literature reveal that: 1) vegetable protein sources are cost-effective and environmentally friendly, but they are low in sulfur containing essential amino acids, and must be consumed in large portions; 2) insect-based products have higher quality and higher protein content, but there is no consumption habit in many cultures; 3) although mycoproteins and microalgae have high protein content, they are not widely used yet due to their high production costs. In the future, it is expected that with the increase in awareness of the possible effects of animal protein production on the climate crisis, interest and research on alternative protein sources for sustainable sports nutrition will increase.

Quality Of Artificial Feed Using Koro Bean (Canavalia Ensiformis) As A Substitute Of Soybean Flour For Sand Lobster Feed (Panulirus Homarus)

One type of legume that is very suitable to be used as a raw material for making lobster feed is the sworded koro nut (Canavalia ensiformis). Soybeans which are a source of vegetable protein can now be supported by sword beans. The purpose of this study was to examine the quality of artificial feed using Koro Sword Nuts (Canavalia ensiformis) as a substitute for soybean flour for Sand Lobster (Panulirus homarus) feed. The method used is the experimental method with RAL using 4 treatments and 3 replications. The treatments in this study were A (artificial feed without sword koro beans (control)), B (2.5% sword koro beans in 1 kg artificial feed), C (3% sword koro beans in 1 kg artificial feed), and D ( 3.5% sword koro beans in 1 kg of artificial feed). Research data were analyzed using non-parametric Kruskal Wallis statistical test and described. The test animal used was the Sand Lobster (Panulirus homarus) with a size of 8-10 cm with an average weight of 200-300 grams. The results of the physical test showed that the parameters of breaking speed, level of hardness, level of homogeneity and attractiveness were significantly different from the use of Peanut Koro Sword flour, while the parameters of sinking speed and deliciousness were not significantly different. The results of the proximate chemical test of feed using the best swordfish flour was in feed B, which contained 9.34% Moisture Content, 11.87% Ash Content, Crude Protein (N x 6.25) 29.98%, Crude Fat 6, 84 %, Carbohydrates 41.92% and Crude Fiber 5.00 %.

Pengaruh Penambahan Spirulina platensis sebagai Sumber Protein Nabati pada Daging Analog bagi Vegetarian

Spirulina platensis is a vegetable protein source that may improve the quality of food product. The objective of this study was to determine the effect of addition S. platensis on analog meat at concentrations of 0, 10, 20, and 30% and to determine the best concentration of addition S. platensis on meat analogs preferred by the panelists. The processing of meat analogs used steaming method at 100°C for 30 minutes. The researched method applied a completely randomized design. The analog meat samples were analyzed in terms of protein content, protein digestibility, moisture content, texture, color, and hedonic tests. The highest protein content and protein digestibility was at concentrations of S. platensis 30%, 32.24 and 62%. The moisture content obtained at 30% concentration was 54.70%, and the texture at 30% concentration was 1.53 N which resembles the texture of animal meat. Analog meat preferred by panelist was at concentration of 20% which had a texture preference of score of 6.33; aroma 5.00 and taste 6.33 from the average 30 panelist score and had a confidence interval value of 5.56<µ<6.22.

Respon Pertumbuhan dan Produksi Kedelai Varietas Anjasmoro Dengan Pemberian Rhizobium pada Cekaman Kekeringan

Soybean is a food crop with a source of vegetable protein, in Indonesia the use of soybeans is used for the food and feed industry. The Anjasmoro variety is a variety that is in great demand by farmers in East Java because it has high production, large seed size and the pods are not easily broken. The development of soybean cultivation as an intensification effort has experienced many obstacles, one of which is drought stress. Environmental conditions with limited water availability inhibit the growth of soybean plants. This study aims to determine how the effect of giving Rhizobium on the growth and production of soybean (Glycine max.L) Anjasmoro variety. This research was conducted from March to June 2020 in the village of Antirogo Jember. The design used in this study was non-factorial RAK with 5 treatments, namely without rhizobium, 5 grams/l, 10 grams/l, 15 grams/l, and 20 grams/l. The results showed that the administration of rhizobium showed significantly different effects on plant height, root length, root dry weight, shoot dry weight, root nodule number, root nodule weight, number of pods, number of pithy pods, pod weight, and seed dry weight. Giving Rhizobium concentration of 20 grams/l gave the highest average yield of 2.6 tons/ha.

Enzymatic hydrolysis of Moringa oleifera Lam flour using bromelain and fig by-products as sources of protease

Moringa oleifera Lamarck flour (MOF) has been recognized as a source of vegetable proteins; however, around 70.1±0.98% of protein can be called “insoluble protein”, for its resistance to gastrointestinal digestion. For protein to be absorbed in the human intestinal tract, it must be consumed in the form of a soluble protein. Proteases have shown to increase soluble proteins. The objective of this study was, hence, to investigate the increase in soluble proteins of MOF soluble and insoluble water fraction through the hydrolysis with proteases obtained from fig and pineapple by-products, ficin and bromelain, respectively. In conclusion, the protein of MOF had changes in their solubility by enzymatic effect. In particular, the hydrolysis of water insoluble Moringa oleifera Lam flour fraction (IMOF) with ficin contributed to a significant increase in soluble proteins, a result detectable through the different methods applied (colorimetric Bradford method, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Reversed phase high-performance liquid chromatography (RP-HPLC)).

Complete chloroplast genome sequence of Lens ervoides and comparison to Lens culinaris

Lens is a member of the Papilionoideae subfamily of Fabaceae and is generally used as a source of vegetable protein as part of human diets in many regions worldwide. Chloroplast (cp) genomes are highly active genetic components of plants and can be utilized as molecular markers for various purposes. As one of the wild lentil species, the Lens ervoides cp genome has been sequenced for the first time in this study using next-generation sequencing. The de novo assembly of the cp genome resulted in a single 122,722 bp sequence as two separate coexisting structural haplotypes with similar lengths. Results indicated that the cp genome of L. ervoides belongs to the inverted repeat lacking clade. Several noteworthy divergences within the coding regions were observed in ndhB, ndhF, rbcL, rpoC2, and ycf2 genes. Analysis of relative synonymous codon usage showed that certain genes, psbN, psaI, psbI, psbE, psbK, petD, and ndhC, preferred using biased codons more often and therefore might have elevated expression and translation efficiencies. Overall, this study exhibited the divergence level between the wild-type and cultured lentil cp genomes and pointed to certain regions that can be utilized as distinction markers for various goals.

Utilization of feed resources in the production of rainbow trout (Oncorhynchus mykiss) in Norway in 2020

The utilization of feed resources in Norwegian farming of Atlantic salmon has been reported for 2010, 2012, 2016 and 2020. The present paper is a corresponding documentation for farming of rainbow trout in Norway in 2020. 89,667 tonnes of rainbow trout were produced, which is 6 % of the amount of salmon produced. The 116,990 tonnes of ingredients used for feed sold as trout feed were produced from 13.4 % marine protein sources, 10.8 marine oils, 39.7 % vegetable protein sources, 19.9 % vegetable oils, 12.1 % carbohydrate sources and 3.9 % micro ingredients, which include vitamin and mineral premixes, crystalline amino acids and astaxanthin. In addition, was 0.2 %, or 257 tonnes, of single cell protein, insect meal, fermented products and microalgae used in trout feed. Norwegian fish meal and fish oil constituted 8.8 % of the ingredients, and the remaining 91.2 % were imported ingredients. The economic feed conversion factor (FCR) was 1.30, 1.21 or 1.44 if calculated from feed ingredients ‘as is’, feed ingredients on dry matter basis, or from registered traded feed, respectively. The trout retained 37 %, 43 %, 33 %, 63 % and 63 % of the feed’s dry matter, energy, protein, fat and EPA+DHA, respectively, in the whole body. In fillet, the corresponding retention values were 21 %, 25 %, 23 %, 34 % and 35 %, respectively. The feed utilization in trout was slightly overestimated because of some salmon feed used in the trout production. The feed ingredients used and the feed utilization in trout farming in 2020 were similar to the data for salmon farming, but trout is produced in a smaller quantity.

Considerations for the translation of nutrient recommendations as dietary plans for infants, children, and adolescents as reported in Italian Guidelines for healthy eating.

Healthy eating in childhood and adolescence is important for proper growth and development and to establish a healthy foundation for future dietary habits. This paper aims to describe the elaboration of dietary plans for pediatric ages highlighting critical points related to the application of the Italian nutrient recommendations. National databases on food composition data were used to compile the dietary plans. Starting from the definition of serving size for adults, the suggested portion size for pediatric ages was shaped to produce appropriate dietary plans according to the different classes of age. Items from “cereals and derivatives,” “milk,” “fruit,” “vegetables,” “olive oil,” and “water” groups were included daily. Pizza was included once a week. Sweets and snacks were gradually introduced, once a week in infants and up to five times a week in adolescents. Legumes were provided three times a week, as a source of vegetable and sustainable proteins. The main critical aspect of the dietary plans was related to the monotony, especially for snacks and breakfasts. This work demonstrated the limits of the translation of Italian nutrient recommendations into dietary plans for pediatric age groups. Keeping the protein intake in the recommended range of 8–12% of daily energy resulted in inadequate provision of calcium and iron. Other critical points were the reference values for body weight and physical activity. The proposed dietary plans are adequate with regard to food composition, the intake of energy and several nutrients, and in terms of food selection. However, their implementations require action, information, and advocacy.

Traceability of insects as feed: stable isotope ratio analysis of Hermetia illucens larvae and pre-pupae reared on different protein sources

Insects attract the interest of the agri-food sector because of their advantages as feed for livestock. The reason for this lies in the role of insects as alternative protein source to soybean and fish meal, common but expensive materials, and in their ability to proliferate on waste substrates, thus allowing a sustainable livestock management. Insects for feed purposes can however be problematic, in particular with regard to the safety of the substrates the insects would be reared on. Therefore, effective tracking methods are needed. This study focused on the investigation, by means of isotope ratio mass spectrometry, of larvae and pre-pupae of Hermetia illucens L. (black soldier fly (BSF)) reared on diets including protein sources of vegetable origin (wheat gluten), animal origin (bovine blood meal), or a combination of the two, in order to detect differences in their isotope ratios for δ13C and δ15N. Nitrogen isotopic ratios did not follow an incremental pattern between diets, thus not allowing the discrimination of the BSF larvae and pre-pupae, presumably due to differences in the metabolism of insects that could have influenced the fractionation of nitrogen. In the case of the carbon isotopic ratio an increasing trend was observed, directly correlating the carbon isotopic signature of BSF larvae and pre-pupae to the level of replacement of the vegetable protein source with the animal one. According to our observations, it is therefore foreseeable that the study of carbon isotope ratios could be a promising method for the traceability of insects intended for animal feeding. Given the paucity of studies in this regard, further research effort is needed to fully explain some observation reported in the present study and to ascertain the reliability of the ratio analysis of insects as a tool for tracing their feeding history.

Effects of Dietary Nucleotide Supplementation on Performance, Profitability, and Disease Resistance of Litopenaeus vannamei Cultured in Indonesia under Intensive Outdoor Pond Conditions.

Simple SummaryIn Indonesia, there is an increasing tendency to use vegetable protein sources as a replacement for fish meal in diets for Pacific white shrimp (PWS), Litopenaeus vannamei. This; however, involves a negative impact on shrimp health given the high content of anti-nutritional factors in such protein sources. As dietary nucleotides modulate the immune response, they might be able to counteract this effect by enhancing PWS immunity and improving their performance and resistance to diseases. In this study, we evaluated the effects of nucleotide supplementation in PWS receiving diets in which fish meal had been partially replaced with soybean meal. Our data show that dietary nucleotide supplementation leads to improved growth performance and profitability, as well as to higher resistance to Vibrio harveyi. These positive results indicate that dietary nucleotides could constitute a useful tool in the production of shrimp cultured under intensive open-pond systems.This study evaluated the effects of dietary nucleotide supplementation in Pacific white shrimp, Litopenaeus vannamei, cultured in Indonesia. A total of 22,500 shrimp receiving diets in which fish meal (FM) had been partially replaced with vegetable protein sources were classified into five study groups (4500 shrimp/group) and received different diets for 110 days: 10FM (control group; 10% FM), 6FM (6% FM—low FM and no nucleotide supplementation), 10FMN (10% FM; 0.1% nucleotides), 8FMN (8% FM; 0.1% nucleotides) and 6FMN (6% FM; 0.1% nucleotides). Growth performance, body composition, total hemocyte count (THC), lysozyme activity, and hepatopancreas histopathology were assessed. Organoleptic evaluation and profitability assessments were also performed. In addition, shrimp resistance to a Vibrio harveyi challenge was studied in shrimps after having received the diets for 30 days. Results showed that reducing FM had a negative impact on growth performance and hepatopancreas morphology. Adding nucleotides resulted in better performance and profitability, a healthier histomorphological appearance of the hepatopancreas, and significantly higher survival rates upon challenge with V. harveyi, while it did not negatively affect organoleptic parameters. In conclusion, nucleotide supplementation could be useful for optimizing performance, profitability, and disease resistance in shrimp cultured under intensive outdoor pond conditions.

Protein Ingredients in Bread: Technological, Textural and Health Implications.

The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.

Why Should Pistachio Be a Regular Food in Our Diet?

The pistachio is regarded as a relevant source of biologically active components that, compared to other nuts, possess a healthier nutritional profile with low-fat content composed mainly of monounsaturated fatty acids, a high source of vegetable protein and dietary fibre, remarkable content of minerals, especially potassium, and an excellent source of vitamins, such as vitamins C and E. A rich composition in terms of phytochemicals, such as tocopherols, carotenoids, and, importantly, phenolic compounds, makes pistachio a powerful food to explore its involvement in the prevention of prevalent pathologies. Although pistachio has been less explored than other nuts (walnut, almonds, hazelnut, etc.), many studies provide evidence of its beneficial effects on CVD risk factors beyond the lipid-lowering effect. The present review gathers recent data regarding the most beneficial effects of pistachio on lipid and glucose homeostasis, endothelial function, oxidative stress, and inflammation that essentially convey a protective/preventive effect on the onset of pathological conditions, such as obesity, type 2 diabetes, CVD, and cancer. Likewise, the influence of pistachio consumption on gut microbiota is reviewed with promising results. However, population nut consumption does not meet current intake recommendations due to the extended belief that they are fattening products, their high cost, or teething problems, among the most critical barriers, which would be solved with more research and information.

ANALISIS MUTU BISKUIT TEPUNG IKAN PATIN (PANGASIUS SP.) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) SEBAGAI MP-ASI INSTAN TINGGI PROTEIN UNTUK ANAK (1-2 TAHUN)

Riskesdas 2018 shows 4.5% of 1-2 year old children experience poor nutritional status. The reason is the low quality of MP-ASI and inappropriate parenting. Local foods such as catfish and red beans can be made MP-ASI. Catfish is a freshwater fish with high protein (12-17.5%) and low fat (0.9-1.2%) with a production of 437,111 tons. Red beans are a source of vegetable protein (22%) with a production of 67,876 tons. The catfish and red beans were made into flour, then formulated as MP-ASI biscuits. This study aims to determine the organoleptic properties (color, aroma, taste, texture, and overall) and nutritional content (energy, protein, fat, carbohydrates and iron) of MP-ASI biscuits. The design of this research is an experimental study. Product quality analysis includes organoleptic properties, macronutrients, and iron. Organoleptic test using hedonic test on 3 biscuit formulations with a ratio of catfish flour and red bean flour, namely F1 (35%: 65%), F2 (40%: 60%) and F3 (45%: 65%). The results of the organoleptic test by 30 panelists showed that the best formula was F1 with an average score of color (5.7), aroma (5.3), taste (5.1), texture (5.4), and overall (5.5). ). Each serving of MP-ASI biscuits (50 g) contains 173.2 kcal of energy, 30.4 g of carbohydrates, 4.7 g of protein, 3.5 g of fat and 0.07 mg of iron (Fe). The selling price per serving weighing 50 g (5 pieces) is Rp. 4.237. This MP-ASI biscuit can be used as a snack for children (1-2 years), but it has a slightly fishy and slightly unpleasant aroma and a slightly hard texture, so it is hoped that it can be improved in future research.

FORMULASI DAN SIFAT ORGANOLEPTIK NUGGET BERBASIS TEMPE DAN SERBUK DAUN KELOR SEBAGAI MAKANAN SELINGAN TINGGI KALSIUM UNTUK LACTO-OVO VEGETARIAN

A problem for vegetarians is the risk of calcium deficiency. Nuggets made from tempeh and moringa leaf powder can be used as an alternative for additional foods that contain calcium so that it is expected to reduce the risk of osteoporosis. This study aims to obtain a formula and determine the effect of the balance of nugget and Moringa leaf powder on the organoleptic properties of nuggets, as well as to determine the calcium levels in each balance. The research design is experimental, the research method used is hedonic test for testing organoleptic properties and spectrophotometry for testing calcium levels. The research was carried out in January 2021 by sending products to the homes of 30 panelists by implementing health protocols related to the COVID-19 pandemic. This nugget formula consists of a balance, with a ratio of tempeh and Moringa leaf powder (%) F1 (97% : 3%) F2 (94% : 6%), and F3 (91% : 9%). The results of statistical tests showed that there was no difference in the aspects of color, taste, texture and overall. As for the aroma, there was a significant difference between the F2 and F3 nuggets. Calcium levels of F1, F2, and F3 produced are 16.4; 16.6 and 16;8 mg/100gr. It is necessary to modify and further research on the manufacture of nuggets with other vegetable protein sources so that the product has a high calcium content so that it can increase calcium in the body, especially for lacto-ovo vegetarians.

Trocas gasosas e crescimento do amendoim submetido ao estresse salino e hídrico

ABSTRACT Peanut crops are of great economic interest because their seeds are used as an important source of vegetable protein and edible oil. The objective of this study was to evaluate the physiological indices and growth of peanut crops subjected to saline and water stress. The experiment was conducted in Auroras, Redenção, Ceará, Brazil using a completely randomized split plot statistical design. The plots were composed of irrigation water treatments with varying levels of electrical conductivity - ECw (1.0, 2.0, 3.0, 4.0 and 5.0 dS m-1), while the subplots were formed by the water regimes of 50% and 100% crop evapotranspiration. Plant height, leaf number, shoot dry matter, relative chlorophyll level, transpiration, and leaf temperature were affected by salt stress. The water regime of 100% ETc provided better performance for the variables stem diameter, leaf number, and shoot dry mass of peanuts.

INFLUENCE OF NP MINERAL FERTILIZATION ON SOYBEAN CROPS

Soybean is one of the most important sources of vegetable protein, having a great agronomic importance by fixing atmospheric nitrogen following symbiosis with bacteria of the genus Rhizobium. Bifactorial experience, of the AxB model A - phosphorus doses: P0; P40; P80; P120; P16 and B - nitrogen doses:N0; N25; N50; N75; N100, aims to identify the influence of these doses on the development of soybean cultivation. Although soybeans are a heavy consumer of nitrogen and phosphorus in the early stages of development, however, they do not react well to large amounts of nitrogen as they prevent the development of the number of nodules on soybean roots and inhibits the growth of bacteria, and the increases obtained production do not justify the higher amount of nitrogen applied to soybeans. The number of pods and the mass of 1000 grains are also influenced more by the application of phosphorus doses than nitrogen. Phosphorus applied in higher amounts leads to an increase of over 60% of the number of nodules but also at significant production increases of 5-7%, compared to the non-fertilized variant. On nutrient-rich soils, soybeans do not require fertilization with large amounts of nitrogen, but they react very well to the application of phosphorus fertilizers.