Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 Maturity Article Swipe
Kanneboina Soujanya
,
T. Supraja
,
Aparna Kuna
,
Ramakrishnan M. Nair
,
S. Triveni
,
Kalenahalli Yogendra
·
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/foods14142549
YOU?
·
· 2025
· Open Access
·
· DOI: https://doi.org/10.3390/foods14142549
The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured traits. The overall quality parameters increased from the R6 (green maturity) stage to the R8 (physiological maturity) stage. Among the R6-stage genotypes, AVSB2001 recorded the highest contents of protein (15.30 ± 0.57 g/100 g), ash (2.31 ± 0.06 g/100 g), fat (8.05 ± 0.17 g/100 g), and calcium (140.78 ± 0.97 mg/100 g). The genotype Karune exhibited significantly higher levels of total sugars, non-reducing sugars, iron, and magnesium than the other entries. At the R8 stage, Swarna Vasundhara showed the highest protein content (39.23%), while AGS 447 recorded the highest values for fat, total sugars, in vitro protein digestibility, iron, copper, magnesium, and manganese. Notably, in vitro protein digestibility was lower across all genotypes at the R8 stage compared to the R6 stage. These findings suggest that selected vegetable soybean genotypes possess substantial nutritional value and can contribute meaningfully to meeting the recommended dietary allowance (RDA) across different age and occupational groups, underscoring this research’s potential public health impact. Based on stage-specific quality profiles, R6-stage genotypes may be better suited for fresh vegetables, whereas R8-stage genotypes can be utilized similarly to grain-type soybean for processing into products such as dhal, oil, flour, and other value-added foods.
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- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods14142549
- https://www.mdpi.com/2304-8158/14/14/2549/pdf?version=1753101274
- OA Status
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- Cited By
- 1
- References
- 77
- Related Works
- 10
- OpenAlex ID
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https://openalex.org/W4412526331Canonical identifier for this work in OpenAlex
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https://doi.org/10.3390/foods14142549Digital Object Identifier
- Title
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Comparative Evaluation of Nutritional Quality and In Vitro Protein Digestibility in Selected Vegetable Soybean Genotypes at R6 and R8 MaturityWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2025Year of publication
- Publication date
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2025-07-21Full publication date if available
- Authors
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Kanneboina Soujanya, T. Supraja, Aparna Kuna, Ramakrishnan M. Nair, S. Triveni, Kalenahalli YogendraList of authors in order
- Landing page
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https://doi.org/10.3390/foods14142549Publisher landing page
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https://www.mdpi.com/2304-8158/14/14/2549/pdf?version=1753101274Direct link to full text PDF
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/14/14/2549/pdf?version=1753101274Direct OA link when available
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Protein digestibility, Biology, Maturity (psychological), Genotype, Food science, Biotechnology, Agronomy, Biochemistry, Gene, Psychology, Developmental psychologyTop concepts (fields/topics) attached by OpenAlex
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1Total citation count in OpenAlex
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10Other works algorithmically related by OpenAlex
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