Soybean Seed Quality Characteristics in Response to Indigenous<i>Bradyrhizobium</i>Inoculation and N Fertilization in Kashmir–Pakistan

Rahim, Nasir; Abbasi, M.; Hameed, Sohail

doi:10.1007/s11746-015-2682-8

Cited by 9 publications

(3 citation statements)

References 21 publications

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“…Studies by other authors indicate that both inoculation and N fertiliser application increase the level of UFAs (LA and OL) [ 96 ]. In one study, nitrogen fertiliser application to soybean, as well as pre-sowing seed inoculation with symbiotic bacteria B. japonicum , did not affect the ALA/LA acid ratios [ 39 ] and showed that the content of LA and ALA acids is significantly modified by the course of weather variation during the years of the study.…”

Section: Resultsmentioning

confidence: 99%

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Szpunar-Krok

Wondołowska-Grabowska

2022

Foods

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Soybean ranks second in production and consumption of vegetable oils worldwide and these are expected to continue to increase. The suitability of soybean oil for specific uses is determined by the fatty acid composition from which a number of indices and indicators can be calculated. The aim of this study was to evaluate the indices of nutritional and health-promoting fat in seeds of soybean cultivars grown in 2016–2019 under the influence of varying doses of N and inoculation with Bradyrhizobium japonicum. Omega 3 and Omega 6, unsaturated fatty acids (UFA), saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA), index of desirable fatty acids (DFA), sum of hypercholesterolemic fatty acids (OFA), index of atherogenicity (AI), index of thrombogenicity (TI), oleic desaturation ratio (ODR), linoleic desaturation ratio (LDR), calculated oxidizability value (COX) and the hypocholesterolemic/hypercholesterolemic ratio (HH), saturation fat index (S/P) and ALA/LA, OL/(LA+ALA) ratios and the consumer index (CI) were included. Fat quality indices for soybean seeds were strongly determined by weather conditions. Seeds of the cv. Aldana contained higher amounts of Omega 6 and featured more favourable MUFA/PUFA and OL/(LA+ALA) ratios, while the seeds of the cv. Annushka had more favourable CI and higher ODR, COX and S/P indices. No important differences were observed regarding the effect of nitrogen dose and seed inoculation on the formation of the DFA, OFA, HH, AI, TI and CI indices. The value of the S/P index suggests that higher nitrogen rates (60 kg∙ha−1) and the lack of inoculation treatment produce seeds with a more favourable dietary fatty acid balance.

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Section: Resultsmentioning

confidence: 99%

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Szpunar-Krok

Wondołowska-Grabowska

2022

Foods

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“…Slično našim rezultatima, inokulacija nije uslovila statistički značajno veće vrednosti za biljke iz tretmana i kod ogleda drugih autora (Marinković i sar ., 2010;Janagard and Ebadi-Segherloo, 2016;Carciochi et al ., 2019) . Suprotno prethodnim rezultatima, inokulisano seme uslovilo je statisički značajno veće vrednosti sadržaja ulja u zrnu usled specifičnih uslova spoljašnje sredine (Rahim et al ., 2015;Flajšman et al ., 2019;Yousaf et al ., 2019) .…”

Section: Uticaj Faktora Genotipa I Inokulacije Bakterijskim Sojem Bra...unclassified

Influence of seed inoculation by nitrogenfixing bacteria and varieties on morphological properties and soybean productivity (Glicine max L.)

Miladinović¹,

Ugrenović²,

Kolašinac³

et al. 2022

Selekcija i semenarstvo

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Recommended agrotechnical measure that is performed immediately before sowing of soybean is the inoculation of grain with nitrogen-fixing bacteria. The purpose of the experiment was to examine the influence of inoculation and variety on morphological characteristics, yield and content of primary grain metabolites. Three domestic soybean cultivars (Apollo, Gorštak and Trijumf) were examined on the plot on which soybeans were previously grown, on chernozem-type land, at the experimental field of the Tamiš Pancevo Institute. The following morphological characteristics and yield parameters were studied: plant height, number of side branches, number of nodes, plant height to the first pod, number of pods per plant, the mass of pods per grain per plant, grain weight per plant and grain yield per hectare. The content of oil, nitrogen and protein was determined by standard analytical methods. Inoculation had a statistically significant effect on the morphological trait of plant height up to the first pod, while inoculation had no statistically significant impact on other morphological traits and yield parameters. Inoculation did not have a statistically significant effect on oil, nitrogen and protein content. For most of the examined parameters, the effect of genotype was observed. The average yield of plants of inoculated seed (1250 kg ha-1) and non-inoculated seed (1230 kg ha-1) was far lower than the multi-year average, due to significantly lower precipitation compared to the multi-year average and high average air temperatures during the growing season.

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“…Globally demand has been increased up to great extent due to its high nutritional contents and low cost (Hill et al, 2010). The compositional analysis of soybean indicated that it contains vitamins (A, D and B complex), carbohydrates, minerals (Calcium and Phosphorous), high quality of protein, which is present as a significant contribution towards dietary requirement of human (Rahim et al,2015 ). Soybean is distinguishing the maximum of lysine and methionine.…”

Section: Introductionmentioning

confidence: 99%

Production and Quality Characterization of Soymilk Enriched Bread

Fareed

2021

Agric. Sci. J.

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Soybean (Glycine max) is a valuable food crop which consists of various nutrients associated with health benefits. Large spectrums of phytochemicals having potential biological properties are associated with soybean. Soybean has 36% protein, 19 % oil, 35% carbohydrates and 5 % minerals. The USA, Brazil and Argentina are the world largest soybean producing countries. During current study soybean variety was evaluated for physicochemical composition to explore potential for utilization in bakery products. The soybean seed was subjected for soymilk production which was used as functional ingredients for the preparation of soy bread. The prepared products were analyzed for its physicchemical analysis. The sensorial responses of products were checked by authentic 9 point hedonic scale for the boost of soymilk on industrial scale. The bread was arranged by three different concentrations of soybean which were 10%, 20% and 30%. Other constituent that were used in soy bread making were flour, sugar, oil, eggs, salt, baking powder, baking soda and water. The four treatments T0, T1, T2 and T3 were prepared with different soymilk concentration. Treatments were placed to sensory assessment and prepared products were stored for 0, 2, 4 and 6 days at room temperature. The sensory appraisal was observed by the panel of judges to use interior and exterior uniqueness of special soy bread samples. The internals uniqueness was consisted of color, taste, texture, appearance and mouth feel overall acceptability. Treatment T1 and T2 was found to be best among the other treatments and got the maximum score 8.15±0.03 and 7.98±0.03 at T1 and T2, respectively.

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Soybean Seed Quality Characteristics in Response to IndigenousBradyrhizobiumInoculation and N Fertilization in Kashmir–Pakistan

Cited by 9 publications

References 21 publications

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Quality Evaluation Indices for Soybean Oil in Relation to Cultivar, Application of N Fertiliser and Seed Inoculation with Bradyrhizobium japonicum

Influence of seed inoculation by nitrogenfixing bacteria and varieties on morphological properties and soybean productivity (Glicine max L.)

Production and Quality Characterization of Soymilk Enriched Bread

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