Blandino, M.

Donna, M.

Reyneri, A.

English

Institutional Research Information System University of Turin

Effect of agronomical practices and industrial processing on nutritional, sanitary and technological quality of soybean, intended as food ingredientM.Donna1,2, G.Pigna2, P.Varetto2, A.Reyneri1 and M.Blandino11Department of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Largo Paolo Braccini 2, Italy2SOREMARTEC Italia S.R.L., Piazzale Ferrero 1, Alba, Italye-mail: matteo.donna@unito.itKEYWORDS:  varieties; composition; anti-nutritional; pesticides; residues. The growth of plant protein demand and the increasing thrust for nitrogen fixing crops, in rotation strategies, represent two pillars for legume diffusion [1]. Furthemore, legumes are a central topic of the European Green Deal. In this scenario, soybean (Glycine max L.) seems to have a key role to be used as food ingredient, because its good yields and agronomy, the high content and quality of protein, among arable crops, and the overall nutritional value. Soybean, at once, presents issues related to anti-nutritional compounds, which can cause loss of nutrients during digestion [2]. To develop a food supply chain based on soybean ingredient, it is necessary to explore the effect of genotype, environment, crop management and first industrial processing on yield, quality and organoleptic aspects of soybean grains. The effect of cropping system has been investigated in North West Italy, by comparing sowing dates, plant densities, nitrogen fertilizations and fungicide applications. Field comparisons have been set up to examine conventional cultivars that differ for precocity, seed dimension, hilum colour and genotypes. In all seed samples, the proximal composition (proteins, lipids, dietary fiber and sugars) and the concentration of bioactive compounds (phenolic compounds) have been analysed. Finally, different soybean varieties have been processed to assess the effect of primary operations on seeds composition (antioxidant power and phenolic acids) and organoleptic profile. This study provides new insight into the possibility to create a soybean supply chain for food industries. [1] Manners R. et al., 2020, European Journal of Agronomy, 113.[2] Muzquiz M. et al., 2012 Phytochemistry Reviews, 11, 227-244.    

Effect of agronomical practices and industrial processing on nutritional, sanitary and technological quality of soybean, intended as food ingredient.

https://iris.unito.it/bitstream/2318/1885027/1/Donna_ICC%20Conference%202022_poster%202.docx

Effect of agronomical practices and industrial processing on nutritional, sanitary and technological quality of soybean, intended as food ingredient.

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