Location: Functional Foods Research Unit
Project Number: 3620-43000-006-00
Start Date: Apr 01, 2006
End Date: May 23, 2010
Using new wet chemical methods, improved near infrared calibrations will be performed and compared to calibrations by other NIR users. A wider range of soybean composition will be worked into the calibration. Soxhlet and nitrogen analyses from newly obtained equipment will be used in the calibration. Carbohydrate analyses will be performed on a large number of soybean samples and added to the current calibration.