Effects of soybean genotype and growing location on oil and fatty acids in tofu.

Soyfood products like tofu are becoming popular among American consumers due to health benefits. In order to increase production to meet consumer demands, it is imperative that factors that effect quantity and quality of tofu be characterized. The present study was conducted to determine the effects of soybean genotypes and growing locations on contents of oil and fatty acids in tofu which was prepared from twelve soybean genotypes (BARC-8, BARC-9, Enrei, Hutcheson, MD86-5788, Nakasennari, S90-1056, Suzuyutaka, V71-370, V81-1603, Ware, and York) grown at three southern U.S. locations (Huntsville, Alabama; Princess Anne, Maryland; and Petersburg, Virginia) during 1995. The results showed that tofu quality was determined by the soybean genotype. The tofu made from seeds of high seed-protein and low seed-oil genotypes (BARC-8 and BARC-9) resulted in tofu with low contents of oil (15.8 and 11.3 g/100g, respectively) and total saturated fatty acids (2.59 and 160 g/100g, respectively). Tofu made from seeds of conventional grain type genotypes, such as Hutcheson, resulted in higher oil (24.0 g/100g) and total saturated fatty acids (3.80 g/100g) contents in tofu. Effects of growing environment on contents of oil were not significant but tofu made from seeds grown in Alabama had significantly higher content of total saturated fatty acids (3.50 g/100g) as compared to that made from seeds grown in Maryland (2.88 g/100g) or Virginia (2.96 g/100g). Tofu made from seeds of large and medium-seeded genotypes had higher contents of total monounsaturated fatty acids in tofu as compared to that made from small-seeded genotypes. Highly positive correlation existed between contents of oil, 18:1, 18:2, total saturated, and total unsaturated fatty acids in the seeds and their contents in the tofu (+0.80, +0.75, +0.79, +0.62, +0.68, respectively). These results indicated that tofu quality is governed by soybean genotype, seed size and growing location.

Genotypic and environmental effects on lupin seed composition.

Currently, white lupin (Lupinus albus L.) is gaining importance due to its high nitrogen fixation capability and potential in sustainable crop production systems. Even though research conducted in Australia, Chile, Germany, New Zealand, and Portugal has indicated lupin's positive potential as human and animal food, such information from Virginia and adjoining areas of the United States is not available. In addition, effects of growing environment and genotypes on lupin seed composition need to be characterized to evaluate lupin's potential as a food and feed crop. Towards this end, seed of 12 lupin genotypes produced in Maine (USA) and Virginia (USA) were compared to determine genotypic and environmental effects on contents of protein, sugar, oil, various fatty acids, amino acids, and minerals. The protein content of dry seed was not affected by growing environment. However, growing environment had significant effects on contents of total sugar, amino acids, oil, fatty acids, and minerals. Significant variation existed among 12 lupin genotypes for various traits when composition of seed produced in Virginia was evaluated. The results indicated that site-specific evaluation of adapted lupin genotypes for chemical composition should be included in efforts to evaluate lupin's overall potential as a food or feed crop.