New black soybeans have more protein than beans and approved taste, says Embrapa

Posted by Marina

Has just been initiated in the 2019/20 harvest, the production of seeds of BRSMG 715A, black color soybean developed by Embrapa, in partnership with the Agricultural Research Company of Minas Gerais (Epamig) and the Triangle Foundation. The new legume is rich in antioxidants and has mild flavor. This feature is important because resistance to strong soy taste has long been a challenge for scientific research, trying to promote the adoption of legumes in food more broadly.

Scientists believe that the innovative features of the product open new spaces for soybeans in the Brazilian menu and have already drawn the attention of people interested in healthier and more nutritious food.

According to EMBRAPA researcher Soy (PR) Roberto Zito, seed production BRSMG 715A of this crop is being initiated to meet the expectation an initial cultivation in 50 hectares. "It is very gratifying to see a cultivar serve a niche market, both for their productive potential as the nutritional qualities," he says. The new soybean will be a highlight of the technology business rounds Market Niches Workshop. In the event, it will be available for tasting.

Easier to cook than ordinary soy

The BRSMG 715A is able to enrich nutritionally feijoada, or even completely replace the beans, since it is an excellent source of protein. "The tests we did showed that black soya is more palatable and most cooking easily than the common. It is also rich in anthocyanins, a natural antioxidant that reduces the aging of cells, "explains the researcher Ana Cristina Juhász, the Epamig.

According to Juhász, the sensory evaluation indicated that the flavor of black soybean was considered soft and well accepted for salads, in mixture with black beans and even in the preparation of "sojoada" or feijoada black soybeans.

The assessments carried out by the scientist, the cooking time was lower when compared to other cultivars, especially in relation to brown soy, which has the largest cooking time between cultivars for human consumption (cultivars for industry have shorter cooking time) .

"This feature is important for the housewife who will cook soybeans," he says. "The beans also do not release the cone (seed coat) and do not form foam in the pressure cooker for your cooking, characteristics that have cultivars for industry and the consumer does not appreciate," he explains.

Nearly twice the antioxidant activity

The grains of black soybeans contain large amounts of monounsaturated fatty acids, which gives them greater oxidative stability. When comparing the antioxidant capacity of BRSMG 715A, Embrapa found that black soybeans has at least 1.8 times more antioxidant activity than yellow soybeans. This means that the new variety is better able to prevent aging, for example.

The researcher Priscilla Bassinello, the Embrapa Rice and Beans (GO), which conducted the analysis of samples, believes that the new legume is more beneficial to human health. "We can say that with higher antioxidant activity, black soy can contribute to the proper functioning of organs like the heart and also protect the body against degenerative diseases (arthritis, atherosclerosis, diabetes and cancer) related to damage caused by highly reactive oxygen ", says the researcher. According to her, these antioxidant compounds (such as phenols) have the property of protecting tissues against free radicals.

Productivity and similar resistance to nematodes

In Brazil, they will initially be multiplied thousand kilos of seeds until you get enough volume to meet market demand. Initially indicated to Minas Gerais, BRSMG 715A has similar productivity to other conventional cultivars available. "Moreover, it is resistant to major diseases, including nematode cyst and gall, which are problems for the indication region," Zito says.

Mandarino informs the laboratory Soybean EMBRAPA is a reference in Brazil equipment and the use of methodologies for chemical composition analysis of grains and soy-based products, analysis of fatty acids, isoflavones, sugars, trypsin inhibitor, and other compounds . "We have a strong working basic research and extensive involvement with universities and other educational and research institutions for whom we perform analyzes and provide raw material for research projects," explains the scientist.

Bet on soy sprouts and direction of research

More recent research has focused on the development of green soy products and soy sprouts (moyashi). "We evaluated the soybean sprouts production parameters and their acceptability," says the researcher Marcelo Alvares de Oliveira. Furthermore, studies in soybean storage process have also been conducted. There is still work in partnership with other institutions, to ensure security and storage that stimulate the process of traceability, evaluate pesticide residues and mycotoxins and also studies to prevent deterioration of the grains by pest attacks.

Sprouts are appreciated in cooking for its pleasant taste and high nutritional value, and soybeans are rich in proteins capable of increasing the Brazilian diet. The BRS 216 has characteristics suitable for the production of shoots, for its seeds are small. "The seeds of this variety have yet integuments and yellow hilum, which are important in food processing to improve the coloring in the final product. It also has high oil content, about 17%, and protein close to 43%" explains Oliveira.