Legume Science最新文献_第7页

Introgression and Stability of Common Bean Weevil (Acanthoscelides obtectus [Say]) Resistance in Diverse Market Classes From the Andean Gene Pool of Common Bean 安第斯普通豆基因库中普通豆象甲虫（Acanthoscelides obtectus [Say]）抗性在不同市场类别中的传入和稳定性

Legume Science Pub Date : 2024-03-21 DOI: 10.1002/leg3.223

Modreen Chinji, Swivia Hamabwe, Kuwabo Kuwabo, Isabel Mugovu, Rebeca Thole, Maria Mazala, Juan M. Osorno, Phillip McClean, Celestina Jochua, Carlos Urrea, Chikoti Mukuma, Virginia Chisale, Kelvin Kamfwa

{"title":"Introgression and Stability of Common Bean Weevil (Acanthoscelides obtectus [Say]) Resistance in Diverse Market Classes From the Andean Gene Pool of Common Bean","authors":"Modreen Chinji, Swivia Hamabwe, Kuwabo Kuwabo, Isabel Mugovu, Rebeca Thole, Maria Mazala, Juan M. Osorno, Phillip McClean, Celestina Jochua, Carlos Urrea, Chikoti Mukuma, Virginia Chisale, Kelvin Kamfwa","doi":"10.1002/leg3.223","DOIUrl":"https://doi.org/10.1002/leg3.223","url":null,"abstract":"The common bean weevil (Acanthoscellides obtectus [Say]) is a major post-harvest pest of common bean (Phaseolus vulgaris L.) in tropical regions. Developing and using weevil-resistant varieties is the most environmentally and cost-effective means of mitigating the losses caused by the common bean weevil. The arcelin–phytohemagglutinin–alpha-amylase (APA) locus, originally from tepary bean (Phaseolus acutifolius A. Gray), provides effective resistance against the common bean weevil. The APA locus is currently deployed in very limited market classes, and knowledge of the stability of its resistance across different market classes of common bean is limited. The objectives of this study were to (i) introgress the APA locus into selected market classes of Andean gene pool of common bean and (ii) determine the stability of APA-based resistance to A. obtectus (AO) in multiple market classes of common bean. A total of 571 F5:7 breeding lines derived from crossing the weevil-resistant breeding line AO-1012-29-3-3A (AO-3A) possessing the APA locus with seven Andean genotypes belonging to five market classes were evaluated for resistance to AO. Of the 571 breeding lines screened, 16 were resistant, representing a low weevil resistance recovery rate of 2.8%. These lines are across diverse market classes, including those preferred in African countries. Of the 16 newly developed resistant breeding lines, six were more resistant to AO (scores ranging from 1–1.3) than AO-3A (score of 2), and these can be used for further genetic enhancement of common bean resistance to AO.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140181651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Bibliometric Analysis of Chickpea Agronomic Practices in the World During 45 Years of Scientific Research 45 年科学研究期间世界鹰嘴豆农艺实践的文献计量分析

Legume Science Pub Date : 2024-03-15 DOI: 10.1002/leg3.219

Claudio Calia, Cataldo Pulvento, Mohamed Houssemeddine Sellami, Luigi Tedone, Claudia Ruta, Giuseppe De Mastro

{"title":"A Bibliometric Analysis of Chickpea Agronomic Practices in the World During 45 Years of Scientific Research","authors":"Claudio Calia, Cataldo Pulvento, Mohamed Houssemeddine Sellami, Luigi Tedone, Claudia Ruta, Giuseppe De Mastro","doi":"10.1002/leg3.219","DOIUrl":"https://doi.org/10.1002/leg3.219","url":null,"abstract":"Chickpea (Cicer arietinum L.) cultivation practices underwent significant transformation in recent decades due to advancements in scientific knowledge and the need for sustainable, productive farming systems. In this study, a bibliometric analysis of scientific publications from 1977 to 2023 on chickpea agronomic practices was conducted, revealing critical insights. India, as the world's leading chickpea producer, plays a pivotal role, not only in production but also as a significant contributor to scholarly research and international collaborations. The choice of journals for publication is found to influence research impact.Analysis of research trends using co-occurrence networks of keywords reveals evolving focuses, with a recent shift towards qualitative aspects, such as protein content and nutritional quality, as well as sustainable agricultural practices. The study also emphasizes the necessity for further research on chickpea quality characteristics, strategies to mitigate antinutritional factors, yield optimization, and the impact of climate change on chickpea cultivation. Ultimately, chickpea cultivation research holds great promise in contributing to global food security and environmental sustainability. This bibliometric analysis provides a comprehensive overview of chickpea cultivation research and offers valuable insights for researchers, policymakers, and stakeholders as they navigate the future of sustainable agriculture and the quest for protein-rich food production while minimizing the environmental footprint.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.219","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140139251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prediction of Severe Epidemics of Chickpea Ascochyta Blight Using Weather Variables 利用气象变量预测鹰嘴豆赤霉病的严重流行情况

Legume Science Pub Date : 2024-03-08 DOI: 10.1002/leg3.218

Bita Naseri, Farshid Mahmodi

{"title":"Prediction of Severe Epidemics of Chickpea Ascochyta Blight Using Weather Variables","authors":"Bita Naseri, Farshid Mahmodi","doi":"10.1002/leg3.218","DOIUrl":"https://doi.org/10.1002/leg3.218","url":null,"abstract":"Chickpea production is threatened by severe epidemics of Ascochyta blight occurring in main chickpea growing lands under appropriate weather conditions worldwide. In this 4-year research, occurrence of Ascochyta blight was monitored across nine main chickpea growing areas of Kermanshah province, western part of Iran. Each year, commercial chickpea fields were studied on a weekly basis from March to June. Disease data were collected as disease incidence (percentage of infected plants) and severity (percentage of infected tissues) and occurrence of epidemics. Weather data were collected as air temperature, rainfall, and relative humidity (RH) on a daily basis. According to a factor analysis, which explained 83% of data variance, 13 weather predictors were selected to estimate disease epidemics developed across different areas. Before modeling, a principal component analysis determined predictive values for these selected weather variables. Then, eight predictors of rainy days in March and April, mean RH in February, mean minimum temperature in January–March–April, and rainfalls in May and June were involved in model based on their predictive values. Current findings advanced our knowledge on the best weather predictors of severe epidemics of Ascochyta blight in chickpea crops at large scale.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.218","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140063712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour 用小麦-芋头（Colocasia esculenta）-扁豆（Lens culinaris）复合面粉制作的烤饼的理化和感官特性

Legume Science Pub Date : 2024-02-06 DOI: 10.1002/leg3.216

Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule

{"title":"Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour","authors":"Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule","doi":"10.1002/leg3.216","DOIUrl":"https://doi.org/10.1002/leg3.216","url":null,"abstract":"The effect of blend proportion on the functional properties of wheat–taro–lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bulk density (BD) significantly (p < .05) increased whereas the swelling index (SWI) decreased with increase in the proportion of lentil flour. Batter viscosity significantly (p < .05) decreased from 1972 to 1968 cP with increase in the proportion of lentil flour. The crude protein content increased from 5.81% to 9.83% and the ash content decreased from 4.61% to 2.29% with increase in the lentil proportion. Specific volume, volume and height decreased with increase in the proportion of lentil. The baking loss increased from 5.36% to 13.56% with increase in taro flour proportion. The L*, a* and b* colour values and sensory attributes were also significantly affected by the blend proportions. Based on the results, lentils can be incorporated up to 30% and taro up to 10% for a protein-enhanced and acceptable product.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.216","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139700661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction to ‘Pectin acetylesterase 8 influences pectin acetylation in the seed coat, seed imbibition, and dormancy in common bean (Phaseolus vulgaris L.)’ 果胶乙酰酯酶 8 对蚕豆种皮中果胶乙酰化、种子灌浆和休眠的影响 "的更正

Legume Science Pub Date : 2024-02-06 DOI: 10.1002/leg3.215

引用次数: 0

Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches 软包装干豆的加工和质量评估

Legume Science Pub Date : 2024-01-16 DOI: 10.1002/leg3.213

Weijia Wang, Muhammad Siddiq, Kirk D. Dolan, Karen A. Cichy

{"title":"Processing and quality evaluation of dry beans (Phaseolus vulgaris) in flexible pouches","authors":"Weijia Wang, Muhammad Siddiq, Kirk D. Dolan, Karen A. Cichy","doi":"10.1002/leg3.213","DOIUrl":"10.1002/leg3.213","url":null,"abstract":"Dry beans are a nutrient-dense food with a history of processing in metal cans to improve convenience for consumers. Flexible retort pouches have been gaining popularity as a food package to replace metal cans because they are lighter in weight and require less energy to process. While there are potential benefits of using pouches for processed bean products, a pilot-scale pouch processing protocol for beans is needed for testing to expand to wider commercial applications. To address that need, the objectives of this study were to optimize a pouch processing method for dry beans and assess the subsequent quality of pouch-processed beans. Black and kidney bean genotypes from different field trials and production years and harvested by different threshing methods were used in this study. Pouch processing was conducted with two types of pouches at a pilot facility, and processing quality included texture, appearance, and color. Cooking time of dry seeds was assessed to understand how variety and environmentally induced differences in cooking time influence pouch processing quality. Kidney beans that required longer dry seed cooking times had firmer texture when pouch processed (r = .72, p < .01). Both genotype and production year impacted cooking time and pouch processing quality. Threshing method had a significant impact on the appearance of processed kidney beans, while it had no significant impact on the processing quality of black beans. Pouch processing requires 42% (at 245°F/118.3°C retort temperature) or 60% (at 250°F/121°C) less retort processing time compared with canning. Both foil and non-foil pouches can be used to differentiate varieties for processing quality, but the non-foil pouches require much less effort to seal. This study provides a detailed methodology for pouch processing and quality evaluation of dry beans and useful information for researchers and processors in future applications of using pouches as alternative packaging for processed beans.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.213","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139618552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi 马拉维添加了生物强化豆泥的复合面包的感官可接受性和营养质量

Legume Science Pub Date : 2024-01-16 DOI: 10.1002/leg3.214

William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda

{"title":"Sensory acceptability and nutritional quality of composite bread with added puree from biofortified beans in Malawi","authors":"William Kasapila, Agnes Mbachi Mwangwela, Dumbo Njera, Limbikani Matumba, Tinna Ng'ong'ola Manani, Richard Banda, Lackson Nyirenda","doi":"10.1002/leg3.214","DOIUrl":"10.1002/leg3.214","url":null,"abstract":"Of late, the global supply of wheat is increasingly becoming lower and lower due to the continuing Russia–Ukraine war, blockages of major seaports as a result of the war and climate change. Importing countries are hardest hit as prices skyrocket. Millions of people relying on bread as staple food are affected in multiple ways. New methods to prepare composite bread that meets sensory and nutritional needs of consumers are needed to help address the problem. This study modified the standard recipe and developed bread with 20%, 30% and 50% of the wheat flour substituted by puree from NUA 45 biofortified beans. Ascorbic acid was added to improve the functionality of the yeast and the quality of the bread. Testers rated the 20% bean puree bread as the most acceptable. The appearance, flavour and taste imparted by the bean puree and lemon juice were the major sensory attributes for acceptance, accounting for over 65.79% of the variance in the principal component analysis. Although the test bread was slightly denser than the traditional one with 100% wheat flour, the bean puree enhanced the nutritional quality with average proximate values of protein found to be 1.66 ± 0.18, fat 7.42 ± 0.36, carbohydrates 57.19 ± 0.27, iron 2.04 ± 0.03 and zinc 2.25 ± 0.02 per 100 g of sample. The study concludes that puree from beans can be used to replace 20%–30% of wheat flour in bread making. The bread can be an option for people interested in variety, heavier meals and nutrition.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139619282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars 开花、结荚和种子发育期间的温度对两个蚕豆（Vicia faba L.）栽培品种的产量成分以及蛋白质、淀粉和低分子量碳水化合物积累的影响

Legume Science Pub Date : 2023-12-06 DOI: 10.1002/leg3.212

Anne Marthe Lundby, Wendy Waalen, Anne Kjersti Uhlen, Svein Halvor Knutsen, Anne-Berit Wold

{"title":"Effect of temperature during flowering, pod set, and seed development on yield components and accumulation of protein, starch, and low molecular weight carbohydrates in two faba bean (Vicia faba L.) cultivars","authors":"Anne Marthe Lundby, Wendy Waalen, Anne Kjersti Uhlen, Svein Halvor Knutsen, Anne-Berit Wold","doi":"10.1002/leg3.212","DOIUrl":"10.1002/leg3.212","url":null,"abstract":"The aim was to explore the impact of temperature during seed development on yield performance and seed quality in faba bean when grown at cool temperatures representative for high latitude regions. Two varieties, an early and a medium late maturing, were grown in climate chambers with three temperature regimes (day/night temperatures of 14°C/12°C, 19°C/12°C, and 24°C/12°C) from onset of flowering to maturation. Yield components were recorded, and the accumulation of protein, starch, and low molecular weight carbohydrates including the raffinose family oligosaccharides was followed during the accumulation phase until physiological maturity. The lower temperature regimes strongly delayed pod and seed development compared with 24°C/12°C. Temperature affected the number of pods per plant for the upper node group. Plants grown at 19°C had the highest total dry seed weight compared with plants grown at 14°C and 24°C. Temperature per se did not influence the content of starch, protein, and low molecular weight carbohydrates, while their accumulation followed the moisture content in the seed, and thus the seed development stage. The content of raffinose family oligosaccharides increased sharply when the seed moisture dropped below 70% and leveled off at about 40% and 50% moisture for verbascose and stachyose, respectively, coinciding with physiological maturity. The results provide more knowledge about the seed maturation and accumulation in faba bean under low temperatures, important for cultivation under high latitude regions.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.212","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138595882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans 超声波预处理和干燥方法对发芽绿豆干燥动力学和再水化的影响

Legume Science Pub Date : 2023-11-22 DOI: 10.1002/leg3.211

Fakhreddin Salehi

{"title":"Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans","authors":"Fakhreddin Salehi","doi":"10.1002/leg3.211","DOIUrl":"10.1002/leg3.211","url":null,"abstract":"Sprouting is one of the most traditional methods used to decrease most of the antinutritional elements in legumes. The assistance of ultrasound appears to enhance the drying step of the sprouted legumes. The aim of this study was to examine the influence of ultrasound pretreatment and drying methods (hot-air and infrared) on the drying time, mass transfer kinetic, effective moisture diffusivity (Deff), and rehydration ratio of sprouted mung beans. The ultrasound process (40 kHz and 150 W) was performed in an ultrasonic bath for 0, 5, 10, 15, and 20 min. The results showed that the ultrasonic pretreatment increased the moisture diffusion capacity (higher moisture loss) and reduced the drying time of sprouted mung beans. Also, the drying time of samples in the infrared dryer was significantly less than that in the hot-air dryer (p < .05). The Deff determined by Fick's second law was varied from 1.36 × 10−10 to 1.88 × 10−10 m2 s−1, and from 1.18 × 10−9 to 1.85 × 10−9 m2 s−1, for samples dried in hot-air and infrared dryers, respectively. Comparing the coefficient of determination (r), sum of squared error (SSE), and root mean squared error (RMSE) values of 10 models, it was concluded that the Midilli model represents the drying characteristics of sprouted mung beans better than the others. The rehydration ratio of dried samples in hot-air and infrared dryers increased when the ultrasound pretreatment time was increased. In general, the use of ultrasound pretreatment (about 20 min) and an infrared dryer is a promising drying technique for sprouted mung beans with higher mass transfer and a shorter drying time.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.211","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139250737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon 喀麦隆栽培的六个大豆品种的营养成分、植物化学和功能特性

Legume Science Pub Date : 2023-11-03 DOI: 10.1002/leg3.210

Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe-Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni

{"title":"Nutritional composition, phytochemical, and functional properties of six soybean varieties cultivated in Cameroon","authors":"Mildred Washie Tamangwa, Fabrice Tonfack Djikeng, Romelle Dibanda Feumba, Veshe-Teh Zemoh Ninying Sylvia, Valerie Demgne Loungaing, Hilaire Macaire Womeni","doi":"10.1002/leg3.210","DOIUrl":"10.1002/leg3.210","url":null,"abstract":"The objective of this study was to evaluate the influence of different varieties on the nutritional composition, phytochemical, and functional properties of selected soybean varieties cultivated in Cameroon. Soybean varieties TGX 1835, TGX 2001-8DM, MAK SOY 1N, MAK SOY 3N, MAK SOY 4N, and SOUNG PUNGUNG 2400 were collected and analyzed for their nutritional composition (proximate composition and mineral content), oil quality (peroxide, thiobarbituric acid, iodine, and acid values), total phenolic content, and functional properties. Results of the proximate composition showed that soybean varieties MAK SOY 3N, MAK SOY 4N, and TGX 1835 had the highest protein and lipid contents. The calcium and potassium contents were expressively higher in soybean variety MAK SOY 4N. Soybean variety MAK SOY 3N portrayed the best magnesium, zinc, and iron contents. The oils from all the six soybean varieties exhibited very good chemical properties as far as their safety is concerned. TGX 1835, MAK SOY 4N, and SOUNG PUNGUNG 2400 had the highest total phenolic content. The functional properties presented by all six soybean varieties were similar. These new varieties can be exploited for their nutritional and technological properties. The population should be encouraged to produce and consume them.","PeriodicalId":17929,"journal":{"name":"Legume Science","volume":"5 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/leg3.210","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135868291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0