A new soybean for human consumption in the tropics

Abstract

Modern technology, especially in animal husbandry, has made remarkable progress. Even with all recent advances in animal reproduction (animal protein), we have not been able to keep pace with the rapid population growth rate in order to meet the demand for protein. This discrepancy in demand and supply for animal protein is even more severe in the tropics. The tradition of producing cereals and legumes to feed animals for conversion to meat (protein) is no longer feasible. Usually, animal proteins have complete profiles of essential amino acids, whereas those of plant origin are deficient in one or more of them. Soybean proteins, however, have about the same nutritional value as those of animals, and it is available for direct consumption by humans at a low cost. Because of the “off” or painty flavor, soybeans were not used for direct human consumption for a long time, except in areas such as China, Japan, Korea and Indonesia. Two major limiting factors for production of soybeans in the tropics are (a) lack of varieties adapted to low latitude and shorter days of the cool season, or to high altitude and low temperatures of the tropics, and (b) lack of varieties that are mild in beany flavor and appropriate for direct human consumption. A cross of the selected soybeans Kahala × Lee 68″ was made at Iguala ISAAEG Research Station. Several lines were selected in the F₄ generation with good agronomic and organoleptic properties. The resulting variety has been evaluated from 0 to 40° latitude and in the short growing season of low latitude; results were good. The ISAAEG-BM₂ variety of soybean is mild in flavor, and the heat treatment commonly applied to denature antinutritional factors is sufficient to completely eliminate the painty flavor. Details for the synthesis of ISAAEG-BM₂ variety and the recommended cultural practices for its maximal yield is discussed.