Relationship Between the Content of Oil, Protein, and Sugar in Soybean Seed1

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Abstract
The oligosaccharides, raffinose and stachyose, have been implicated as causative factors for the flatulence and uncomfortable feeling often experienced after consuming products containing soybean [Glycine max (L.) Merrill] meal. Soybeans are primarily grown for their oil and protein content. Their value might be enhanced, however, if the oil and protein content remained high and the oligosaccharide content were lowered to make them more acceptable for human consumption.Seeds of 60 selected lines from Maturity Groups 00 through IV were analyzed for protein, oil, total sugar, and individual sugar content. The ranges in values for oil, protein, total sugar, sucrose, raffinose, and stachyose were 14.5 to 23.0, 33.1 to 49.2, 5.6 to 10.9, 2.5 to 8.2, 0.1 to 0.9, and 1.4 to 4.1 g per 100 g seed respectively. Simple correlation analysis revealed that total sugar content and oil content in soybean seeds are positively associated, and each was negatively correlated with protein content. Sucrose and raffinose content were positively correlated with oil content, while stachyose content was positively associated with protein. Even though the correlation between certain sugars and oil or protein was statistically significant, considerable variation in total sugar content was not explained by the coefficient of determination (r2).

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