In the 2019/20 harvest, the production of seeds of BRSMG 715A, a black soybean developed by Embrapa, in partnership with the Minas Gerais Agricultural Research Company (Epamig) and the Triângulo Foundation, has just begun. The new legume is rich in antioxidants and has a mild flavor. This characteristic is important because resistance to the strong taste of soy was for a long time a challenge for scientific research, which tried to promote the adoption of the legume in human nutrition more broadly.
Scientists believe that the innovative characteristics of the product open up new spaces for soy on Brazilian menus and have already caught the attention of those interested in healthier and more nutritious foods.
According to Embrapa Soja (PR) researcher Roberto Zito, the production of BRSMG 715A seeds is being started this harvest to meet an initial expectation of cultivation on 50 hectares. “It is very gratifying to see a cultivar serve a niche market, both due to its productive potential and nutritional qualities”, he highlights. The new soybeans will be one of the highlights of the technological business rounds at the Nichos de Mercado Workshop. At the event, it will be available for tasting.
Easier to cook than regular soybeans
BRSMG 715A is capable of nutritionally enriching a feijoada, or even completely replacing beans, as it is an excellent source of protein. “The tests we carried out showed that black soybeans have a more pleasant flavor and are easier to cook than regular soybeans. It is also rich in anthocyanin, a natural antioxidant that reduces cell aging”, explains researcher Ana Cristina Juhász, from Epamig.
According to Juhász, sensory evaluations indicated that the flavor of black soybeans was considered mild and well accepted in the preparation of salads, when mixed with black beans and even in the preparation of “sojoada”, or black soybean feijoada.
In the evaluations carried out by the scientist, the cooking time was shorter when compared to other cultivars, especially in relation to brown soybeans, which have the longest cooking time among cultivars for human consumption (industry cultivars have shorter cooking times). .
“This characteristic is important for the housewife who is going to cook the soybeans”, he highlights. “The grains also do not release their shells (tegument) and do not form foam in the pressure cooker during cooking, characteristics that industrial cultivars have and that the consumer does not appreciate”, he explains.
Almost double the antioxidant activity
Black soybeans contain a large amount of monounsaturated fatty acids, which gives them greater oxidative stability. When comparing the antioxidant capacity of BRSMG 715A, Embrapa concluded that black soybeans have at least 1.8 times more antioxidant activity than yellow soybeans. This means that the new variety has a greater capacity to prevent aging, for example.
Researcher Priscila Bassinello, from Embrapa Arroz e Feijão (GO), who conducted the sample analyses, understands that the new legume brings more benefits to human health. “We can say that, with greater antioxidant activity, black soybeans can contribute to the proper functioning of organs such as the heart and also protect the body against degenerative diseases (arthritis, atherosclerosis, diabetes and cancer), related to damage caused by extremely reactive oxygen. ”, emphasizes the researcher. According to her, these antioxidant compounds (such as phenolics) have the property of protecting tissues against free radicals.
Similar productivity and resistance to nematodes
In Brazil, initially a thousand kilos of seeds will be multiplied until sufficient volume is obtained to meet market demand. Initially indicated for Minas Gerais, BRSMG 715A presents productivity similar to that of other available conventional cultivars. “Furthermore, it is resistant to the main diseases, including cyst and gall nematodes, which are problems in the region of indication”, states Zito.
Mandarino informs that the Embrapa Soja laboratory is a reference in Brazil in equipment and the use of methodologies for analyzing the chemical composition of grains and soy-based products, analyzing fatty acids, isoflavones, sugars, trypsin inhibitors, among other compounds . “We have strong basic research work and extensive involvement with universities and other teaching and research institutions for whom we carry out analyzes and provide raw material for research projects”, explains the scientist.
Bet on soybean sprouts and research directions
More recent research has focused on the development of green soybean and soybean sprout (moyashi) products. “We evaluated the production parameters of soybean sprouts and their acceptability”, says researcher Marcelo Álvares de Oliveira. In addition, studies on the soybean storage process have also been conducted. There is also work, in partnership with other institutions, to ensure safe storage and which encourages the traceability process, evaluates pesticide and mycotoxin residues and also studies to prevent grain deterioration due to pest attacks.
The sprouts are appreciated in cooking for their pleasant taste and high nutritional value, and soy is rich in proteins capable of increasing the Brazilian diet. The BRS 216 cultivar has characteristics suitable for sprout production, as its seeds are small. “The grains of this cultivar also have yellow integuments and hilum, which are important aspects in food processing to improve color in the final product. It also has high oil content, around 17%, and protein content close to 43%”, explains Oliveira.
