Evaluation of morphological diversity, nutritional potential, and techno-functional properties of improved soybean ( Glycine max (L.) Merr.) accessions and varieties cultivated in Niger

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Résumé

Food insecurity and malnutrition remain major challenges in Niger, where protein-
rich crops are critically needed. Soybean (Glycine max (L.) Merr.) is recognized as
a strategic legume due to its high protein content (typically 35–45%) and valuable
techno-functional properties reported in the literature. However, local accessions and
improved soybean varieties cultivated in Niger remain poorly characterized in terms
of their nutritional and techno-functional potential. This study aimed to compara
-
tively evaluate the morphological traits, nutritional composition, and techno-
functional properties of 12 local soybean accessions and 3 improved varieties
cultivated in different agro-ecological zones of Niger. Samples were analyzed in
triplicate using standard gravimetric, potentiometric, and functional property assess
-
ment methods. Protein contents ranged from 35.89 ± 0.26% to 40.58 ± 1.25%, values
comparable to or slightly lower than those reported for improved soybean cultivars
worldwide (≈40–45%). Lipid contents varied from 9.83 ± 1.07% to 18.47 ± 1.27%.
Water absorption capacity ranged from 187.01 ± 2.51% to 289.00 ± 9.31%, while oil
absorption capacity varied from 125.40 ± 5.90% to 175.87 ± 0.13%, indicating good
functional performance relative to reference legume flours. Solubility reached up to
48.80%, particularly for accession AC34 (Tara), whereas swelling power remained
modest

(4.11–6.68 g/g).

These

results

highlight

the

nutritional

and

techno-
functional potential of both local accessions and improved soybean varieties, sup
-
porting their use in food formulation and their valorization as a strategy to enhance
food and nutritional security in Niger.

Mots-clés

Techno-functional properties; improved varieties; soybeans; accessions; Niger