Cereal Chem 56:217 - 219.  |  VIEW ARTICLE
Maturation Time and Some Seed Composition Characters Affecting Nutritive Value in Soybean Varieties.

D. Krivoruchco, H. Kaba, M. E. Sambucetti, and J. C. Sanahuja. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Thirty varieties of soybeans grown on experimental plots were obtained from twice-yearly crops during three consecutive years. The results of determinations of soybean seed composition, methionine and cystine content, and trypsin inhibitor activity fell mainly within the range of U.S. commercial varieties. Protein and oil content were negatively correlated. Correlation between seed composition characteristics and seed size and maturation date was also studied. Maturation time correlated well with fat content: Fat content was higher in earlier varieties. Trypsin inhibitor activity changed according to flowering thime, with a high correlation between maturation time and trypsin hihibitor concentration. Bioclimatic groups differ significantly. Late varieties had significantly lower fat content and trypsin inhibitor activity.