Chemical and nutritional characteristics of United States soybeans and soybean meals

J Agric Food Chem. 2003 Dec 17;51(26):7684-91. doi: 10.1021/jf034690c.


Two experiments were conducted to determine U.S. soybean meal (SBM) variation. In experiment 1, SBM from 55 U.S. processors was evaluated. Significant (P < 0.05) but numerically small differences were detected in dry matter (DM) and organic matter (OM) concentrations. Crude protein (CP) concentrations (51.6-54.6%) were higher (P < 0.05) in SBM produced in the southern U.S. Lipid and total dietary fiber concentrations also differed (P < 0.05). The protein dispersibility index was affected (P < 0.05) by the source of SBM. In experiment 2, soybeans and resultant SBMs were obtained from 10 U.S. processing plants. Soybean DM, OM, and CP concentrations differed (P < 0.05). Soybean meal varied (P < 0.05) in CP (48.2-56.2%), acid-hydrolyzed fat (3.3-9.2%), total dietary fiber (17.0-20.7%), and lysine concentrations. Soybean meal carbohydrate composition was also affected by processing conditions. These results indicate a significant variation in chemical and nutritional characteristics of U.S. SBM from different sources.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis
  • Dietary Carbohydrates / analysis
  • Dietary Fats / analysis
  • Dietary Proteins / analysis
  • Food Handling
  • Glycine max / chemistry*
  • Hydrogen-Ion Concentration
  • Hydrolysis
  • Nutritive Value*
  • Soy Foods / analysis*
  • Soybean Proteins / analysis
  • United States


  • Amino Acids
  • Dietary Carbohydrates
  • Dietary Fats
  • Dietary Proteins
  • Soybean Proteins