Variations in soybean nutritional and anti‐nutritional quality based on location and planting dates
Maria Camila Alfaro‐Wisaquillo,
Muhammad Ali,
Danny Patiño
et al.
Abstract:SummarySoybeans (Glycine max) are a preferred source of plant‐based proteins and oil in various applications in foods and feeds. When soybean is converted to soybean meal (SBM), the quality is determined by the protein content and its digestibility. Protein digestibility is reduced by anti‐nutritional factors like trypsin inhibitors (TI) and processing. The abundant genetic variations in soybean germplasm affect the quantitative trait of protein content. This study analysed the effect of location and planting … Show more
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