PHYSICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF SOYBEAN VARIETIES CULTIVATED AT LAGOA DO SINO CAMPUS

Most soybean seeds [Glycine max (L.) Merr.] sold in Brazil have undergone biotechnological modifications to increase their resistance to insect-pests and/or their adaptability in certain regions. Such modifications may alter plant metabolism and thus, influence the synthesis and content of a particular chemical component and the technological characteristics of soybean. Thus, the purpose of this study was to characterize four soybean varieties cultivated at Lagoa do Sino Campus (UFSCar) regarding certain physical and physicochemical attributes. Four soybean varieties from 2018 crop were used: SA, SB, RA, and RB. These last two are generally used as a refuge strategy to minimize caterpillar resistance. The grains of the four cultivars were analyzed via moisture, weight of 100 grains, length, width, thickness, and water absorption capacity after 8 h. Additionally, the grains were ground in a knife mill and dried at 105°C to constant weight. The obtained flours were characterized via pH; acidity; and protein, lipid, and ash contents. Experimental data were subjected to ANOVA and Scott-Knott test using SISVAR software. Soybean varieties demonstrated statistical differences (p<0.05) concerning all physical and physicochemical attributes, except for ash content. SA variety presented higher values of pH (6.55) and width (0.67 cm), while SB showed higher moisture content (16.56%), acidity (0.36%), and weight of 100 grains (21.36 g) (p<0.05). The refuge RB variety presented high levels of lipids (19.37%) (p<0.05), whereas RA (38.35%) and SB (39.98%) showed higher protein content. Thus, RA, RB, and SB emerge as proper varieties for food applications. Additionally, the other physical attributes were statistically similar (p>0.05) between two or three varieties. In conclusion, prior knowledge of the physical and physicochemical attributes of soybean varieties favors the selection of the most suitable for a given application.