Fresh Green Seed Yield and Seed Nutritional Traits of Vegetable Soybean Genotypes

Abstract

et al., 1971). Fresh or frozen vegetable soybean can be cooked just like sweet pea (Pisum sativum L.) or lima Edamame (pronounced eh-dah-MAH-meh) are large-seeded soybean (Phaseolus limensis L.), either stir fried or added bean [Glycine max (L.) Merr.] harvested as green pods at the R6 stage when the seed are approximately 80% matured. The demand to stews and soups. They are nutritious and rich in phyfor edamame as fresh or frozen vegetable is increasing worldwide. tochemicals beneficial to humans. Masuda (1991) com-Currently, lack of adapted edamame cultivars is one of the major pared vegetable soybean quality with that of green peas factors limiting its commercial production in the southeastern USA.(P. sativum) and reported nearly 56% more protein A need exists, therefore, to evaluate and identify Asian vegetable content for vegetable soybean than that of green peas. soybean genotypes for potential production and/or as a source of The combination of low oil content and the relatively vegetable traits for breeding suitable cultivars. In a 4-yr study, six high protein content of fresh green soybean seeds makes Japanese edamame cultivars, four large-seeded Japanese plant introthem particularly desirable to the health conscious peoductions, two Chinese vegetable soybean cultivars, and two adapted ple seeking low fat, high protein snacks (Brar and Car-U.S. cultivars were evaluated for fresh green pod and seed yields and ter, 1993). The USA currently imports more than 10 000 seed composition at the R6 stage. The genotypes were planted in a randomized complete block with four replications and were harvested Mg of frozen edamame each year and this is estimated to at the R6 stage. The mean fresh pod and seed yields were 18.5 and increase to 25 000 Mg by 2005 (Lin, 2001). Soybean 9.6 Mg ha Ϫ1 , respectively. The PI 181565, 'Tambagura', 'Shangrao with 78 to 220 g isoflavone g Ϫ1 dried seed weight, de-Wan Qingsi', and PI 200506 with fresh pod and seed yields in excess pending upon isoflavone type (Mohamed et al., 2001), of 20 and 10 Mg ha Ϫ1 , respectively, offer potential for commercial is one of the few natural sources of isoflavones. Messina production in Georgia. The seed oil and protein contents ranged from (2001) summarized the results of several clinical studies 130.7 to 155.8 and 333.2 to 386.0 g kg Ϫ1 , respectively. The mean glucosethat showed the association of soyfoods, particularly soy content was 67.1 g kg Ϫ1 , whereas the mean phytate content was 12.6 isoflavones with reduction in blood serum cholesterol gkg Ϫ1 . Fresh pod weight was the major yield determinant (R 2 ϭ 0.88).

Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean

“…The average content of phytic acid at the R6 stage was lower (1.86 g.100 g -1 ) than that at the R8 (2.61 g.100 g -1 ). Investigating vegetable-type soybean cultivars Rao, Bhagsari and Mohamed (2002) found that the phytic acid content ranged from 1.08 to 1.39 g.100 g -11 , and these values were lower than those observed in this study. The activity of trypsin inhibitor (IT) did not vary with the time of harvest and among the R6 and R8 growth stages.…”

“…The high temperature and low relative humidity at the harvest time of 12:00 AM, compared to that of 8:00 AM and 6:00 PM, probably was not enough to cause variations in the composition of the constituents. The average protein content at the R6 stage was 36.72 g.100 g -1 , and it is in accordance with the result reported by Rao, Bhagsari and Mohamed (2002) for the vegetable-type soybean with contents between 33.32 and 38.60 g.100 g -1 . The average protein content of BRS 267 at the R8 stage, was higher than that at the R6 indicating that the proteins were not fully synthesized at that stage of development.…”

Increasing Fresh Edamame Bean Supply through Season Extension Techniques

“…Across varieties, sucrose content of seed from plants in the high tunnel averaged 43 g kg -1 . The protein and oil content of seed in this study were comparable to those reported elsewhere [16,18,19]. While sucrose content were comparable to those reported before [20,21], they are higher than those of vegetable varieties reported in other studies [22].…”

Fermented Green Vegetable Soybean Meal Increases Dressed Carcass Meat and Bone Weight in Black-Boned Chickens (Fah Luang Chicken, Gallus gallus)

“…Although the bone weight increase does not contribute to meat production, the increased bone weight means strong bones. Such a phenomenon suggests the possibility that feeding fermented edamame meal to hens might strengthen the eggshell, because edamame strengthens bones and teeth (Rao et al, 2002). As country roads in the some Asian regions are unpaved, some eggs are broken during transportation.…”

“…Nutritionally, edamame is rich in protein (Johnson et al, 1999;Miles et al, 2000), monounsaturated fatty acids (Johnson et al, 1999), vitamin C, vitamin E, dietary fiber (Johnson, 2002), vitamin A, calcium, isoflavones (Masuda, 1991;Rao et al, 2002), as well as calcium, phosphorus, iron, sodium, potassium, vitamin B1, vitamin B2, niacin and ascorbic acid (Miles et al, 2000). Functionally, edamame strengthen bones and teeth, lower cholesterol and prevent cardiovascular disease (Rao et al, 2002).…”