Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max)

• Published in: Food chemistry 2007, Vol.101 (3), p.1216-1222
• Main Authors: Redondo-Cuenca, A., Villanueva-Suárez, M.J., Rodríguez-Sevilla, M.D., Mateos-Aparicio, I.
• Format: Article
• Language: English
• Subjects: chemical composition; Crops; dietary fiber; Dietary fibre; food chemistry; Glycine max; Soybean; soybeans
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.03.025

Proximate composition and dietary fibre (as non-starch polysaccharides) of yellow soybeans (from conventional, ecological, transgenic and non-transgenic crops) and green soybeans (from conventional and ecological crops) has been studied. Dietary fibre, fat and ash were significantly higher in yellow than in green samples, but moisture and available carbohydrates were significantly lower in yellow soybean than in green ones. Few statistical differences were found for protein between different samples. Soybean seeds were rich in dietary fibre (yellow: 13.7–16.5 g/100 g, green: 9.19–9.45 g/100 g). This component was evaluated as insoluble and soluble fibre, and subsequently, the neutral sugars and uronic acids were determined by gas liquid chromatography and spectrophotometry, respectively. Insoluble fibre became the predominant fibre fraction in yellow and green soybeans (74–78%), and was mainly composed of glucose, uronic acids, galactose, arabinose and xylose. Soluble fibre was between 22% and 26% in both kinds of samples and the principal monomers were uronic acids, galactose and arabinose. The major difference between total dietary fibres of yellow and green commercial samples was the proportion of galactose, which was an important constituent in yellow soybeans (21%) and a minor one in green soybeans (5%).