Evaluation of seed chemical quality traits and sensory properties of natto soybean.
Natto is a popular soyfood in Japan, and the U.S. is the largest supplier of natto soybeans. However, information on natto seed chemical and sensory properties is very limited. The objectives of this study were to evaluate differences of seed chemical and sensory properties among natto types and determine heritability and correlation. A total of 15 small-seeded natto genotypes (three superior, nine moderate and three inferior) were evaluated for protein, oil, calcium, manganese, boron and sugar content and processed into a natto product to evaluate appearance, stickiness, flavor, texture and shelf-life. The superior natto group had a higher sugar content but lower protein plus oil, calcium, manganese and boron content than other two groups. Most seed quality traits exhibited high heritability. The natto sensory preference was positively correlated with sucrose and oil content, but negatively correlated with seed hardness, protein, protein plus oil, calcium, manganese, and boron contents. Selecting soybean lines with low protein, protein plus oil, calcium, manganese, and boron content while with high sucrose will be an effective approach for soybean breeding for natto production.
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States.
Yoko
Y
Yoshikawa
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States. Electronic address: pchen@uark.edu.
Pengyin
P
Chen
Crop, Soil and Environmental Sciences, 509 Latham Hall (0404), Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, United States.
Bo
B
Zhang
Division of Plant Sciences College of Agriculture, Food, and Natural Resources, 1-31 Agriculture Building, University of Missouri, Columbia, MO 65211, United States.
Andrew
A
Scaboo
Department of Crop, Soil, and Environmental Sciences, 115 Plant Science Building, University of Arkansas, Fayetteville, AR 72701, United States.
Moldir
M
Orazaly
D001947:Breeding; D002241:Carbohydrates / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005838:Genotype; D006801:Humans; D010940:Plant Proteins / Q000032:analysis; D012639:Seeds / Q000737:chemistry*; D045730:Soy Foods / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry* / Q000145:classification / Q000235:genetics; D013649:Taste
D002241:Carbohydrates; D005227:Fatty Acids; D010940:Plant Proteins
Minerals; Natto; Seed chemical quality; Sensory properties; Soybean; Sugars