In the 2019/2020 harvest, the production of seeds of BRSMG 715A, a black soybean developed by Embrapa, in partnership with the Agricultural Research Company of Minas Gerais (Epamig) and with the Triangle Foundation. The new legume is rich in antioxidants and has a mild flavor. This characteristic is important because resistance to soy's strong taste has long been a challenge for scientific research (see table below), which tried to promote the adoption of legumes 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 the researcher at Embrapa Soy (PR) Roberto Zito, seed production of BRSMG 715A 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 of the Nichos de Mercado Workshop (see chart). At the event, it will be available for tasting.
Presentation to the marketBlack soybeans will be presented at V Market Niche Workshop for the Agroindustrial Sector, which Embrapa carries out with the Brazilian Micro and Small Business Support Service (National Sebrae) at the Memorial da América Latina (SP), an event that takes place parallel to the gastronomic congress São Paulo Table 2019, from October 24th to 27th. The objective is to bring together industries, rural producers and market segments interested in partnerships and businesses related to assets developed by Embrapa. Registration for the Workshop is free and can be done at event website. |
Black soybeans will be presented at V Market Niche Workshop for the Agroindustrial Sector, which Embrapa carries out with the Brazilian Micro and Small Business Support Service (National Sebrae) at the Memorial da América Latina (SP), an event that takes place parallel to the gastronomic congress São Paulo Table 2019, from October 24th to 27th.
The objective is to bring together industries, rural producers and market segments interested in partnerships and businesses related to assets developed by Embrapa. Registration for the Workshop is free and can be done at event website.
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 the 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 shell (tegument) and do not form foam in the pressure cooker during cooking, characteristics that industrial cultivars have and that consumers do not appreciate”, she explains.
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.
Impact on health maintenanceAccording to the National Health Surveillance Agency (Anvisa), daily consumption of at least 25 grams of soy protein can help reduce cholesterol. Its consumption must be associated with a balanced diet and healthy lifestyle habits. “Gradually, food industries, which already used soy as an ingredient in their formulations, began to use it as a raw material in the production of innovative, nutritious and functional foods”, explains Embrapa researcher Vera Benassi. |
According to the National Health Surveillance Agency (Anvisa), daily consumption of at least 25 grams of soy protein can help reduce cholesterol. Its consumption must be associated with a balanced diet and healthy lifestyle habits. “Gradually, food industries, which already used soy as an ingredient in their formulations, began to use it as a raw material in the production of innovative, nutritious and functional foods”, explains Embrapa researcher Vera Benassi.
The researcher Priscila Bassinello, Embrapa Rice and Beans (GO), which 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.
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.
Improving the flavor of soy for fresh consumption was one of the research challenges in the 1980s, when Embrapa Soja's Soy in Food Program was created. Over the years, this program has evaluated and launched soybean cultivars with special characteristics for human consumption; published cookbooks and other technical-scientific publications; trained thousands of people in cooking courses; supervised several works by undergraduate and postgraduate students; and provided technical advice to numerous companies and public institutions.
Embrapa and its partners launched soybean cultivars with different special characteristics for human consumption, including soybeans with a milder flavor that is more pleasant to the Brazilian palate, as well as seeds without the lipoxygenase enzymes, responsible for the “raw bean” taste of soy. The special cultivars are: BRS 267, BRS 257, BRS 213, BRS 216, BRS 155, BRSMG 790A and BRSMG 800A.
In parallel with the genetic improvement work, Embrapa Soja began education and information actions on the use of soy in cooking and the nutritional qualities of the legume. According to the Embrapa researcher José Marcos Gontijo Mandarino, soy promotion work advised on improving its flavor via heat treatment of grains to inactivate lipoxygenase enzymes. “This is what we have come to call thermal shock, a technique used on the grains of common cultivars, in which these enzymes are present”, he explains.
In the 2000s, the use of soy in human nutrition gained momentum with new research that showed its relationship with maintaining health. “Scientific literature has shown that soy has phytochemical compounds that are beneficial to health. However, this legume, like any other functional food, does not cure diseases, but reduces their risks”, ponders the researcher.
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.
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 the 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 to encourage the traceability process, evaluate residues of pesticides and mycotoxins, 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. To be cultivated BRS 216 It has characteristics suitable for producing sprouts, 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.
With the development of Technobroto, equipment for the production of soybean sprouts, Embrapa opened a new market niche. According to Oliveira, from Embrapa, the equipment allows sprouts to be produced automatically and without chemicals, using a device to control water temperature and irrigation time. “Tecnobroto is low-cost and can be developed in communities, producer associations and family farmers", explains the specialist.
The production of soybean sprouts takes between three and seven days and can be done at any time of the year without the need for soil, fertilizers, agrochemicals or direct sunlight. "For every kilo of soybean seed, we produce around 2,5 kg of sprouts", he says.
The cost of assembling the equipment is approximately three thousand reais. To build it, components such as water tanks, water drainage pumps and PVC hoses are needed. Embrapa Soja prepared a hotsite to facilitate access to information for those interested in learning about and setting up Tecnobroto. This technology will also be presented at the Market Niches Workshop.
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