Effect of yellow soybean and green soybean flours (Glycine max and Glycine hispida) on nutritional performance in growing Wistar strain rats
Year: 2025
Type: article
Abstract: Soybean flour is often used in human food. This study aims to evaluate the nutritional impact of this meal made from two varieties of soybeans (Glycine max and Glycine hispida) with a view to promoting its consumption. To achieve this, the chemical composition of the flour from both soybean varieties was determined, and then a twelve (12) day animal experiment was conducted on fifteen (15) rats divided into three groups of five rats each. These rats are fed diets formulated with fish (RP) for the control group and two soybean-based diets, yellow soybean (RSJ) and green soybean (RSV), for the test groups. The results indicate that the chemical composition of yellow soybean flour differs from that of green soybean flour in terms of organic nutrient levels. Yellow soybeans contain carbohydrates (21.52%), lipids (15.01%), proteins (32.22%), fiber (14.10%), and a low moisture content (7.25%), while green soybeans contain carbohydrates (48.15%), lipids (1.32%), proteins (24.55%), fiber (17.05%), and a low water content (8.85%). This difference is also evident in the mineral nutrients, where yellow soybeans contain calcium (224.32 mg), potassium (442.31 mg), iron (13.06 mg), and magnesium (250.8 mg), while green soybeans contain calcium (132.65 mg), potassium (362 mg), iron (6.45 mg), and magnesium (192.47 mg). In terms of nutrition, no significant differences were observed in ingested total dry matter (MSTI) among rats fed the different diets. Thus, the MSTI values for RP, RSJ and RSV are 8.02 ± 0.39 g/day, 6.86 ± 0.08 g/day, and 7.26 ± 0.15 g/day, respectively. This same observation was also noted in terms of the coefficient of feed efficiency (CEA), where the respective values are RP (0.31 ± 0.01), RSJ (0.25 ± 0.007), and RSV (0.28 ± 0.007). However, in terms of apparent digestibility, this index is higher in RP rats than in RSJ and RSV rats. These results confirm the benefits of consuming soy as an alternative source of foods rich in nutrients that are essential for the body's well-being.
Authors: Bernard, DIBY Yao, Parfait, KAHOU BI Gohi, Dosso, KASSIM, Paul, YAPO Angoue
Institutions: Université Jean Lorougnon Guédé, Université Nangui Abrogoua
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7101416570
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