Chemical composition and nutritional value of some varieties of soybean cultivated in Mongolia

Authors

  • Khongorzul Mungunkhuyag School of Arts and Sciences, National University of Mongolia, Zaluuchuud avenue 210646, Ulaanbaatar, Mongolia
  • Zolzaya Bayarsukh Institute of Chemistry and Chemical Technology, Mongolian Academy of Sciences, Peace avenue 13330, Ulaanbaatar, Mongolia
  • Oyundelger Ganzorig School of Arts and Sciences, National University of Mongolia, Zaluuchuud avenue 210646, Ulaanbaatar, Mongolia
  • Batjargal Batdorj School of Arts and Sciences, National University of Mongolia, Zaluuchuud avenue 210646, Ulaanbaatar, Mongolia https://orcid.org/0000-0001-5704-0087

DOI:

https://doi.org/10.5564/mjas.v33i2.1752

Keywords:

soybean, nutrient contents, macroelements, microelements

Abstract

Soybean has a lot of benefits for human nutrition, well-being and soil nutrition. Soybean seed contain higher concentration of protein and fat. The objective of this work was to evaluate the nutritional composition and mineral contents in soybean seeds of four different varieties of soybean for their future application as food products. The soybeans were cultivated in Mongolia. The moisture, protein, crude fat, reducing carbohydrate’s concentrations were determined by Kjeldahl, Soxhlet and Bertrand’s method in dried soybean seeds, and the calory of 100 g seed was calculated. The mineral concentration in the ash was determined by ICP-OES method. Among them, the Severnaya-4 variety contained the highest amount of protein, 31.5%, the Sibiryachka variety had the highest concentration of crude fat, 20.35%, and reducing sugar, 1.24%. Moreover, the Severnaya-4 and Sibiryachka soybean seeds had the highest mineral concentration. The lower concentration of protein of these four soybean varieties was probably due to the lower temperature during the seed-filling period in Mongolia. Sibiryachka and OAC vision had the highest amount of energy in 100 g raw seed than other two varieties. The Severnaya-4 and Sibiryachka soybean seeds could be better sources for protein, fat and minerals than the Nei dou-4 and OAC vision varieties.

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Published

2021-09-15

How to Cite

Mungunkhuyag, K., Bayarsukh, Z., Ganzorig, O., & Batdorj, B. (2021). Chemical composition and nutritional value of some varieties of soybean cultivated in Mongolia. Mongolian Journal of Agricultural Sciences, 33(2), 31–37. https://doi.org/10.5564/mjas.v33i2.1752

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Articles