1. Variability of thiamine, riboflavin and niacin content in soybean seed
- Author
-
Irena Vedrina-Dragojević, L. Balint, and Blaženka Šebečić
- Subjects
business.industry ,Rain ,Riboflavin ,Temperature ,Immature soybean ,food and beverages ,Vitamin b complex ,Biological value ,Biology ,Niacin ,Biotechnology ,B vitamins ,Thiamine ,riboflavin ,niacin ,soybean seed ,Seeds ,Composition (visual arts) ,Soybeans ,Food science ,business ,Food Science - Abstract
Because of its composition and high biological value soybean is considered the food of the future and is being used worldwide both in preparation of various dietary products and for diverse food articles. The additional of soybean and evaluation of the biological value of products is mostly based on data about the content of individual soybean components obtainable from different tables on the composition and nutritional value of food products. Therefore, within a more extensive project, investigation were carried out in our laboratory to find out how genetic and climatic factors effect the biosynthesis and accumulation of different soybean seed components and to what extent the observed differences influence the accuracy of nutritional value evaluation of food products obtained. Although the vitamin B complex is important for the growth and metabolism of living organisms, as an essential part of the enzyme system which is the basis of life processes, these vitamins are not sufficiently represented in the research concerning soybean. Except for the few autors (1-5) who studied the distribution of thiamine, Liener (6) summarizing the results of previous investigations gives the most complete account of B vitamins content in mature and immature soybean seed. This work is concerned with investigating the effect of climaic and genetic factors on the biosynthesis and accumulation of thiamine, riboflavin and niacin in various soybean genotypes and results were related to the problem of evaluating the biological value of soybean food products.
- Published
- 1989