Composition of Oil and Fatty acid in Sprout and Wild Soybeans for Specific Food and Industrial Applications

Oil and fatty acid compositions of 1,429 germplasms including 1,121 cultivated soybeans for sprout production and 308 wild soybeans were analyzed by the NIRS (Near Infrared Reflectance Spectrophotometer) method at Yeongnam Agricultural Research Institute, Milyang, Korea. The degree of the fatty acid variation was large in indigenous sprout soybean oil than in the wild soybean. The highest average composition of oil (18.8%) was observed in the released sprout soybean varieties. Composition of the highest average oleic acid (26.4%) as well as the lowest linoleic (53.7%) and linolenic (9.6%) acids were found in the indigenous sprout lines while the lowest oleic acid (9.5%) and the highest linoleic (59.6%) and linolenic (15.0%) acids were observed in the wild soybean lines. A significant variation was found in the oil and fatty acid composition in the indigenous sprout of different seed coat color. The composition of fatty acid in soybean oil is depended on the specific use for which it is intended. In this experiment, indigenous sprout lines showed desirable fatty acid composition for frying oil. Similarly, wild soybean showed high standard used for industrial oil but poor fatty acid quality used for baking oil. These results showed that both sprout soybeans and wild soybeans have remarkable potentiality for various edible as well as industrial uses and may be used as breeding materials for the development of new varieties of varied fatty acid composition.