Soybean grain conditioning and its effect on antinutrients, protein and lipids
DOI:
https://doi.org/10.29312/remexca.v17i6.4195Keywords:
Phytates, family farming, trypsin inhibitorsAbstract
Soybeans are a strategic source of plant protein for animal nutrition; however, the presence of antinutritional factors such as trypsin inhibitors, phytates and saponins limits their utilization when the grain is used unprocessed. The research was conducted in 2025 and evaluated the effects of four postharvest conditioning methods (soaking, boiling, germination and roasting) on antinutritional factors, crude protein and lipid concentrations in six soybean varieties grown in Puebla (HSO, RGNA, BM2, HSVA, Varita and Tamesí). Crude protein, total lipids, phytates, trypsin inhibitors, and saponins were determined and analyzed using a completely randomized design with a two-factor (variety x method) factorial arrangement and Tukey’s multiple comparisons (α= 0.05). The results showed differences between varieties and conditioning methods. The Hoja Seca Original variety stood out for having the highest crude protein content, intermediate and stable total lipid values, and an efficient reduction of the main antinutritional factors after treatments. In contrast, the BM2 variety had the lowest protein content and the greatest sensitivity to heat treatment. Raw grain had the highest concentrations of antinutritional factors. Roasting and boiling achieved the greatest reductions in trypsin inhibitors, while germination and soaking decreased phytates and saponins with less impact on protein content. The varieties differ in chemical composition, but this variation is less than the effect produced by the conditioning method, with roasting being the one that best reduced antinutrients.
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