PROJECT OVERVIEW

Quality Evaluation of Manitoba Grown Soybeans

Dr. Susan Arntfield

Department of Food Science

University of Manitoba

(204) 474-9866

ARDI Project:

Total Approved:

Date Approved:

Project Status:

#04-591

$34,000

November 22, 2004

In-Progress

Soybean production has been steadily increasing in Canada. While Manitoba is relatively new to soybean production, significant increases in production have occurred in recent years and the industry is expected to continue to grow. To support this growth, appropriate varieties and growing practices need to be used. Certainly, disease resistance and yield are important to variety selection, but an appreciation for quality factors such as sugar content, color, nitrogen solubility, water absorption, processing potential, and isoflavones levels can provide benefits in terms of the marketing of these products. For example, there is strong evidence to support the contribution that dietary soy isoflavones have in disease prevention with benefits ranging from cancer prevention to improved cardiovascular health to relief of menopausal symptoms and reduced risk of osteoporosis. Other quality factors, such as nitrogen solubility and water absorption determine which materials are suitable for processing into edible soy products.

This research will be integrated with variety trials being conducted by Manitoba Agriculture, Food and Rural Initiatives to evaluate soybean varieties at various locations in the province. In addition to this variety by location study, several specific agronomic considerations will be evaluated including maturity at harvest and the influence of rain following maturation, but prior to harvest. The effect of storage conditions on quality characteristics will be evaluated for a 10 months storage period. Protein content, oil content and isoflavone levels will be determined for all samples.  For varieties with potential for use as food grade beans, several other quality parameters will be evaluated.  Sucrose and soluble sugar levels are important for tofu manufacturing, while the amount of hydrolysable carbohydrate is a good predictor of meso quality. Soluble protein and nitrogen solubility index (NSI) are also good indicators of processing potential. Other parameters including seed size, seed colour, percentage of stone seed (seed that will not absorb water) and water absorption capacity which are used during the breeding of soybeans will also be evaluated to ensure these characteristics are maintained at desirable levels. Ultimately food grade beans must be able to be processed into edible products. As a result, milk, tofu and meso will be prepared for selected varieties and yield and quality determined. This information should provide the guidelines for variety selection and growing practices that will support the growth of the soybean industry and ensure that quality products are available to meet specific market needs.

Co-applicants of this project are Bruce Brolley of Manitoba Agriculture, Food and Rural Initiatives, and Dr. Linda Malcolmson of the Canadian International Grains Institute.  The Manitoba Pulse Growers Association is a funding partner.

ARDI Home - Contact ARDI