Study Quality Protein and Fat in Some Romanian and Foreign Soybean Varieties

Daniela Cenan (Pasc), Simona Elena Ifrim, Sevastița Muste, Raluca Rezi, Eugen Mureșanu, Ioan Haș

Abstract


Worldwide soy is one of the most important sources of vegetable protein and vegetable fats supplying plant. Soybean proteins are important both for human food and animal feed industry concentrated. In the last twenty years soybeans have become an irreplaceable product for the food industry. This paper presents the results of the production capacity, protein and oil content of 25 soybean genotypes studied in 2011-2013 at Agricultural Research Station Turda Development. Were calculated  the amounts of protein and oil produced by each genotype in part each year and averaged over three experimental years. Protein content was between 39 per cent and 43.9 per cent and for fat percentage values ​​were between 18.9 per cent and 21.8 per cent. Romanian genotypes quality results are similar to those obtained for foreign genotypes. These genotypes can be grown in climatic conditions of Transylvania resulting quality for there production.


Keywords


soy protein, oil, production, quality features

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References


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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10681

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