Legumes soybeans

Legumes Soybean High seed protein content, seed coat expression, low producer price Lower expression levels... 

The dry seed crops that have been used as host plants for molecular farming include the cereals maize, rice, wheat and barley (see also Chapter 4), and the grain legumes soybean, pea, pigeon pea and peanut. Maize, rice, wheat, barley, soybean and pea have been investigated as general production platforms, while pigeon pea and peanut have been used solely for the expression of animal vaccine candidates. The major... 

Seeds, leaf crops, and grasses are very efficient protein producers from the standpoint of amount per unit area. As indicated in Table IV, the more commonly used seeds and legumes, soybeans and wheat have relatively high protein production potentials (around 400 to 800 kg/ hectare). 

Eaf foods rich in pyridoxine, including avocados, bananas, bran, carrots, eggs, organ meats, tuna, shrimp, hazelnuts, legumes, soybeans, sunflower seeds, and wheat germ... 

Uses herbicide for post-emergence control of many annual and perennial broadleaf weeds in lucerne, clovers, undersown cereals, grassland, forage legumes, soybeans, and groundnuts. 

Secondly, the deacetylated form of chitin, chitosan, does not induce phytoalexin formation in the rice system but is active in other plant culture systems [99]. Glucan elicitors induce phytoalexins in legumes (soybean, chickpea, bean, alfalfa, pea) and solanaceous sp. (potato, sweet pepper) [100]. However, anthraquinone biosynthesis was stimulated in Morinda citrifolia by both chitin and chitosan. The degree of acetylation was found to be important in inducing defense responses. During the first few days of incubation after adding elicitor,... 

Raw soybeans also maybe used as a supplemental protein source. Dry beans, ie, beans normally harvested in the green / imm a tiire state, fava beans, lupins, field peas, lentils, and other grain legumes are potential supplemental protein sources however, several of these may have deleterious effects, predominantly enzyme inhibition, on the animal. The supply of each is limited (5). 

Choline occurs widely in nature and, prepared synthetically, it is available as an article of commerce. Soybean lecithin and egg-yolk lecithin have been used as natural sources of choline for supplementing the diet. Other important natural-food sources include Hver and certain legumes (18—22). 

MESSINA M J (1999) Legumes and soybeans overview of their nutritional profiles and health effects. Am J Clin Nutr. 70 (3 Suppl) 439S-450S. 

Zn crops and trees such as rice, maize, sorghum, wheat, cotton, rape, apple, pearl, peach trees, soybean, some crops in legume family North China Plain, North West China Turkey, India, Irag, Mexico, and Pakistan South/Western Australia... 

The M. truncatula tagged lines will provide a valuable resource of materials to screen for traits of agronomic interest. While many of these traits are intriguing, we have neither the time nor established screens to perform the evaluation. Other groups with interests primarily in soybean have expressed interest in our mutant populations. These groups view M. truncatula as a potential model system for the study of legume secondary metabolite/nutraceutical pathways, a niche that Arabidopsis cannot fill in some instances. 

Rasmussen IA (2004) The effect of sowing date, stale seedbed, row width and mechanical control on weeds and yields of organic winter wheat. Weed Res 44 12-20 Reddy KC (2001) Effects of cereal and legume cover crop residues on weeds yield, and net return in soybean (Glycine max),. Weed Tech 15 660-668 Reynolds LB, Potter JW, Ball-Coelho BR (2000) Crop rotation with Tagetes sp. is an alternative to chemical fumigation for control of root-lesion nematodes. Agron J 92 957-966 Rice EL (1984) Allelopathy. Academic, New York, p 317... 

Follow-up studies utilized finely-milled legume flours and the addition of soybean flour as a fat-control agent in an effort to improve doughnut quality (5). The legume products and doughnuts prepared from them are shown in Figure 5. On a dry weight basis, peanut flour from solvent extracted peanuts (PF-SE) contained 0.9% fat and 54.4% protein while cowpea flour (CF) contained 1.4% fat and 25.5% protein. Peanut flour from partially defatted untoasted peanuts (PF-PD-U) contained 34.5% fat and 34.9% protein while peanut flour from partially defatted peanuts toasted at 160°C contained 34.4% fat and 37.6% protein. 

LF = 10% legume flour (peanut or cowpea), LF + S 10% legume flour (peanut or cowpea) + 3% soybean flour. Reproduced with permission from Ref. 5. Copyright 1982, The American Peanut Research and Education Society. 

---