Soybeans, mineral content

Several phenolic acids and many nonspecific allelopathic conditions have been shown to alter the mineral content of plants, and certainly phenolic allelochemicals may perturb cellular functions in a number of ways that are of importance to plant nutrition (34,35). However, raising fertility does not always suppress allelopathic inhibition, and the interrelationships between these two factors are still not clear. Bhowmik and Doll (36) showed that allelopathic inhibition of corn and soybeans by residues of five annual weeds was not alleviated by supplemental nitrogen or phosphorus. Similarly, an increase in fertilizer did not overcome inhibition of corn by quackgrass or circumvent the autotoxicity of berseem clover Trifolivm alexandrium L.) (37,38). Even when raising nutrient levels releases Inhibition, it does not mean that allelopathy was inoperative under the original conditions. These instances simply illustrate the importance of the Interaction of the two stress conditions. 

The mineral content of safflower meal is generally less than that of soybean meal, but safflower meal is a comparable source of Ca and P. Safflower meal is a rich plant source of iron (Darroch, 1990). Compared with other oilseed meals, safflower meal has a relatively poor vitamin profile, but is a good source of biotin, riboflavin and niacin compared to soybean meal (Darroch, 1990). 

Mineral and Vitamins. Mineral content, expressed on a dry-weight basis, was similar for fresh immature and field-dried mature soybeans. Possible exceptions include higher boron and phosphorus and lower zinc values for meals prepared from mature... 

The extraction of fat from soybean products prior to production of flour may raise the ratio of the mineral content (as represented by ash content) to the caloric content by more than 60%.This means that the consumer gets more minerals, but fewer calories, when defatted soybean products are selected. 

Wehmeyer et al. (1969), Bower et al. (1988), and Amarteifio and Moholo (1998) reported the content of carbohydrate to be 23%, 24%, and 19%, respectively. These values have been obtained indirectly as the difference between 100% and the content of proteins, lipids, and minerals. Holse et al. (2010) found that the content of carbohydrate was dominated by total dietary fiber as it varied between 18.7% and 26.8% dm (Table 5.2). The majority of the dietary fiber is insoluble as only about 4% of the dietary fibers are soluble. Comparing the content of total dietary fiber of morama bean with the content of peanut (9% dm) and soybean (10% dm) (U.S. Department of Agriculture, 2007), it appears that the morama bean has a considerably higher level of indigestible carbohydrates. Holse et al. (2010) also reported a very low starch content, which is in contrast to other legumes, in which starch is usually the most abundant carbohydrate... 

The CP content of cottonseed meal may vary from 360 to 410g/kg, depending on the contents of hulls and residual oil. AA content and digestibility of cottonseed meal are lower than in soybean meal. Although fairly high in protein, cottonseed meal is low in lysine and tryptophan. The fibre content is higher in cottonseed meal than in soybean meal, and its ME value is inversely related to the fibre content. Cottonseed meal is a poorer source of minerals than soybean meal. The content of carotene is low in cottonseed meal, but this meal compares favourably with soybean meal in water-soluble vitamin content, except biotin, pantothenic acid and pyridoxine. 

Baziramakenga, R., Simard, R. R., and Leroux, G. D. 1994. Effects of benzoic and cinnamic acids on growth, mineral composition, and chlorophyll content of soybean. J. Chem. Ecol. 20, 2821-2833... 

The ash content of soybeans is relatively high, close to 5 percent. The ash and major mineral levels in soybeans are listed in Table 5-7. Potassium and phosphorus are the elements present in greatest abundance. About 70 to 80 percent of the phosphorus in soybeans is present in the form of phytic acid, the phosphoric acid ester of inositol (Figure 5-5). Phytin is the calcium-magnesium-potassium salt of inositol hexaphosphoric acid or phytic acid. The phytates are important because of their effect on protein solubility and because they may interfere with absorption of calcium from the diet. Phytic acid is present in many foods of plant origin. 

AS/. The AV is the number of milligrams of potassium hydroxide necessary to neutralize the acids in 1 g of lecithin (62). A product s AV is representative of the acidity contributed by both the phospholipids and any free fatty acids that are present. The AV is usually not indicative of pH, as the chemical nature of the phospholipid imparts buffering quahties to most systems. Lecithins typically exhibit a neutral pH value in aqueous media. An AV above 36 may indicate degradation of the lecithin because of improper processing or substandard quality soybeans. AV should not be confused with free fatty acid content, pH, or mineral acids. The correct method to assay for free fatty acids is to titrate only the acetone-soluble portion of the lecithin, whereby any contribution from the phospholipids in the acetone-insoluble portion is eliminated. AV is determined by the AOCS Official Method Ja 6-55 (77). 

Plastic lecithins are available in several forms and are typified by high AI, low AV, high moisture, or their content of certain minerals. One, or a combination of these, can produce a plastic lecithin. Oil-free lecithins are plastic, because of the removal of their nascent oil, i.e., residual soybean oil. They are generally powdered or granular in form. 

Soybeans have an ash content of about 5%, and potassium, phosphorus, m -nesium, sulfur, calcium, chloride, and sodium are present in 0.2—2.1% (Liu, 1999a). There are other trace minerals as well. 

There may be some nutritional benefits in consuming Immature and germinated soybeans compared to products prepared from mature soybeans. For example, ascorbic acid and 6-carotene are present in rather high amounts in immature and germinated soybeans, whereas mature soybeans are practically devoid of these vitamins. Content of some of the other vitamins and minerals may differ appreciably, but the general composition of soybeans at the three stages of maturity is essentially the same. 

Modern biobased lubricants are mainly based on rapeseed oil, sunflower oil, soybean oil, and animal fats. These oils easily undergo oxidation due to their content of polyunsaturated fatty acids such as linoleic acid and linolenic acid. Efforts have been made to modify the oils to provide a more stable material and a product more competitive in performance to mineral oil-based lubricants. This modification can involve partial hydrogenation of oil and a shifting of its fatty acids to high oleic acid content [21]. Other reported changes that address the problem of unsaturation include alkylation, acylation, hydroformylation, hydrogenation, oligomerization (polymerization), and epoxidation [20, 22]. 

TABLE XVI Mineral, Vitamin, and Energy Content of Canola and Soybean Meals W. J. Pigden... 

Soy flour Flours made from heal treated soybean meals ol varying fat contents. Protein supplement, extender in meat products, and Ingredient nf baked products. Caloric content depends upon let content. Excellent source of protein, minerals, and vitamins. fulMai, medium-fat, low fat, and extra lecithin soy flours are available. 

Imitation foods or analogs—High prices for such staple foods as fruit juices, milk, ice cream, butter, meats, and poultry, along with the concern over the cholesterol and fat content of certain of these foods, have stimulated the development of imitation products or analogs. These products are made from lower-cost materials, like soybean derivatives, and they are usually fortified with minerals, vitamins, and amino acids so eis to be nutritionally equivalent to the items which they are designed to replace in the diet... 

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