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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #305523
Title: Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal

Author
item Berhow, Mark
item Singh, Mukti
item Bowman, Michael
item Bakota, Erica
item Price, Neil

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/9/2014
Publication Date: 8/13/2014
Citation: Berhow, M.A., Singh, M., Bowman, M.J., Bakota, E.L., Price, N.P. 2014. Developing and refining NIR calibrations for total carbohydrate composition and isoflavones and saponins in ground whole soy meal [abstract]. Phytochemical Society of North America.

Interpretive Summary:

Technical Abstract: Although many near infrared (NIR) spectrometric calibrations exist for a variety of components in soy, current calibration methods are often limited by either a small sample size on which the calibrations are based or a wide variation in sample preparation and measurement methods, which yields unreliable results. Over the past two years our lab has used defined analytical methodology to measure 1) isoflavones and saponins in soy samples, and 2) the soluble carbohydrates (sucrose, raffinose, stachyose, verbicose, glucose and fructose) and “insoluble” carbohydrates (such as starch, cellulose, pectin and other structural carbohydrates) by hydrolysis to the monomer form and derivation to measure total insoluble monomers and total uronic acids. This analysis was done in triplicate on over 500 crop samples from the 2011 harvest and over 600 samples from the 2012 harvest. NIR calibrations have been developed from scans performed on the ground whole soy meal on three different NIR instruments using three different calibration development packages.