Equivalence test between the physicochemical properties of transgenic and non-transgenic soy flour

Abstract

Soybeans are a source of plant-based protein with a fairly complete composition of essential amino acids. Most of the soybean raw material in Indonesia originates from the United States of America where around 75% of the soybeans are transgenic soybeans (Roundup Ready GMO). One of the easily produced and practical soybean products is soy flour. The purpose of this study was to compare the physicochemical properties of flour made from three types of soybeans: local soybeans, imported transgenic soybeans, and imported non-transgenic soybeans. The study was conducted in two phases: the preliminary study, where the physicochemical properties of the three varieties of soybeans were assessed, and the main study which involved the production of soy flour and the analysis of their physicochemical properties. The results of the preliminary analysis revealed that the local soybeans had greater length and width dimensions, volume, bulk density, 100-seed weight, and protein content than transgenic and imported non-transgenic soybeans. The statistical analysis demonstrated that soybean variety had a significant effect on the physi-cochemical properties of the flour produced, namely the yield, color, water activity, bulk density, repose angle, moisture, ash, protein, fat, and mineral content, and the antioxidant capacity parameters. On the other hand, soybean variety did not have a significant effect on the carbohydrate and total phenolic content. Based on the physicochemical properties, local soy flour had a number of properties that were equivalent to those of imported soy flour and was even superior in its protein content and antioxidant capacity.