The Effect of Mineral N Fertilization and Bradyrhizobium japonicum Seed Inoculation on Productivity of Soybean (Glycine max (L.) Merrill)

Soybean yields can be considerably improved by inoculation with selected Bradyrhizobium japonicum strains and fertilization. The aim of this study was to assess the productivity of two soybean cultivars depending on the applied N mineral fertilizers and seed inoculation with B. japonicum. The study showed that on average, for both cultivars, the soybean yield was most favorably affected by the combined use of inoculation and nitrogen fertilization (increase in seed yield by 42%, protein yield by about 28%). The application of mineral nitrogen at the dose of 30 or 60 kg·ha−1 allowed the increase in the seed yield by about 17% and protein content by about 14% compared to the control. Inoculation of soybean seeds with B. japonicum increased the yield of soybeans by about 20%, proteins by about 10% compared to the control, and inoculation of Hi®Stick Soy favored a better yield than Nitragina. Inoculation of seeds with Nitragina or Hi®Stick Soy and fertilization with mineral nitrogen increased the content of protein and fiber in seeds of both soybean cultivars, as well as reduced the amount of ash and fat. The seeds of cv. Aldana had a higher amount of protein and ash than cv. Annushka, but a similar amount of fat and fiber.

AAC Richard Soybean

AAC Richard is a food grade soybean [Glycine max (L.) Merr] cultivar with yellow hilum, high protein concentration, and good processing quality for foreign and domestic soymilk, tofu, and miso markets. It has resistance to SCN (soybean cyst nematode) (Heterodera Glycines Ichinohe). AAC Richard was developed at the Agriculture and Agri-Food Canada (AAFC) Harrow Research and Development Centre (Harrow-RDC), Harrow, Ontario and is adapted to areas of southwest Ontario with 3100 or more crop heat units and has a relative maturity of 2.3 (MG 2.3).

BISKUIT SUBSTITUSI TEPUNG LABU KUNING (Cucubita Moschata Duch) DAN TEPUNG KECAMBAH KEDELAI (Glycine max L. Merr) SEBAGAI KONTRIBUSI UNTUK PEMENUHAN ANGKA KECUKUPAN GIZI (AKG)

ABSTRACTThe purpose of this research was to study the effect of pumpkin flour (Cucurbita Moschata Duch) and soybean sprout flour (Glycine max L. Merr) substitution on organoleptic assessment, nutritional content and nutritional contribution of biscuit products. This study used a completely randomized design (CRD) with various percentages of pumpkin flour and soybean sprouts flour substitution treatment, namely T0 (100%: 0% : 0%), T1 (50% : 45% : 5%), T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%), and T5 (50% : 25% : 25%). The results show the substitution of pumpkin flour and soybean sprouts flour had a very significant effect on the characteristics of color, aroma, taste, and texture. T1 treatment was the most preferred by the panelists with preference scores of color, aroma, taste, and texture reached 3.56 (like), 3.40 (slightly like), 3.52 (like), and 3.64 (like), respectively. Meanwhile, the descriptive scale rating shows the panelists’ preference scores of color, aroma, and texture reached 3.62 (brown-yellow), 3.42 (slight aroma of pumpkin and soybeans sprouts), and 3.02 (slightly hard), respectively. The selected product contained 11.91% protein, 3.62% ash, 17.98% fat, 57.46 % carbohydrate, and 9.00% water. Based on the RDA for the interlude meal, the energy contribution of the T1 treatment was 122.90 kcal. The T1 treatment biscuit product was preferred by panelists. The protein and fat contents of the product met the national standard for biscuits. Keywords: substitution, pumpkin flour, soybean sprout flour, biscuitsABSTRAKTujuan dari penelitian ini untuk mempelajari pengaruh substitusi tepung labu kuning (Cucurbita Moschata Duch) dan tepung kecambah kedelai (Glycine max L. Merr) terhadap penilaian organoleptik, kandungan gizi dan kontibusi zat gizi produk biskuit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan berbagai presentase perlakuan substitusi tepung labu kuning dan tepung kecambah kedelai yaitu T0 (100% : 0% : 0%), T1 (50% : 45% : 5%, T2 (50% : 40% : 10%), T3 (50% : 35% : 15%), T4 (50% : 30% : 20%) dan T5 (50% : 25% : 25%). Hasil penelitian menunjukan substitusi tepung labu kuning dan tepung kecambah kedelai berpengaruh sangat nyata terhadap karakteristik warna, aroma, rasa, dan tekstur. Perlakuan T1 merupakan perlakuan yang paling disukai panelis dengan skor penilain kesukaan terhadap warna sebesar 3,56 (suka), aroma sebesar 3,40 (agak suka), rasa sebesar 3,52 (suka) dan tekstur sebesar 3,64 (suka), sedangkan penilaian skala deskriptif yang disukai panelis terhadap parameter warna sebesar 3,62 (Kuning kecoklatan), aroma sebesar 3,42 (agak berbau khas labu kuning dan kecambah kedelai) dan untuk tekstur sebesar 3,02 (agak keras). Kadar protein sebesar 11,91%, kadar abu 3,62%, kadar lemak 17,98%, kadar karbohidrat 57,46% dan kadar air sebesar 9,00%. Berdasarkan AKG makanan selingan kontribusi energi perlakuan T1 yaitu 122,90 kkal. Produk biskuit perlakuan T1 dapat diterima dan lebih disukai panelis. Kadar air, abu dan karbohidrat tidak memenuhi standar SNI biskuit, sedangkan kadar protein dan lemak telah memenuhi standar SNI biskuit.Kata kunci: substitusi, tepung labu kuning, tepung kecambah kedelai, biskuit

Rsc3K, a SMV resistance gene localized on chromosome 2 in soybean cv. Kefeng No.1, interacts with virulence determinant P3

Soybean mosaic virus (SMV) is one of the most devastating viral pathogens in Glycine max (L.) Merr (soybean). Twenty-two SMV strains (SC1-SC22) isolated in China were identified based on their responses to ten soybean cultivars. By using the F2-derived F3 (F2:3) and recombinant inbred line (RIL) populations of resistant Soybean cultivar (cv.) Kefeng No.1 × susceptible cv. Nannong 1138-2, we localized the gene mediating resistant to SMV-SC3 strain to a 90 kb interval on chromosome 2 in Kefeng No.1. Bean pod mottle vi-rus (BPMV)-induced gene silencing (VIGS) were used to study the gene function of candidate genes in the mapping interval and revealed that an recombinant gene, later named as Rsc3K, caused by internal deletion of a genomic DNA fragement in Kefeng No.1, is the resistant gene to SMV-SC3. By shuffling genes between avirulent isolate SC3 and avirulent SMV isolate 1129, we found that P3 is the virulence determinant causing resistance on Kefeng No.1. We showed the interaction between Rsc3K and P3 by the yeast two-hybrid (Y2H) and bimolecular fluorescent complementation (BiFC) assays. In conclusion, this study demonstrated that Rsc3K plays a crucial role in resistance of Kefeng No.1 to SMV-SC3 by direct interaction with viral protein P3.

Effect of Zinc Sources on Nutrient Content and Uptake in Soybean [Glycine max (L.) Merril] under the Acidic Soil Conditions of Nagaland

Background: Soybean is an important legume as well as oil seed crop grown in a varied range of climate and soils. Zinc is an important micronutrient required for plants, animals and human. Its deficiency in soil is a worldwide concern for production of food crops. Therefore two years reseach in two locations were conducted in 2019 and 2020 to study the nutrient content and uptake of NPK and Zn in soybean with zinc fertilization. Methods: A two years research was conducted in two locations under the acidic soil conditions of Nagaland. Nutrient content and uptake of N, P, K and Zn were recorded at first, second year and pooled. The location, climate, altitude and soil fertility status were recorded in both the sites. Altogether there were 13 treatments and 3 replications.The experimental design used was simple RBD. The datas were recorded, analysed and computed statistically. Result: The nutrient uptake of N, K and Zn except P in soybean were significantly found to be increased @ 5 kg ha-1 ZnSO4 H2O + RDF (T9) followed by T8 and T10 as compared to control in both the years and pooled.