Assessment of genotypic diversity of soybean varieties based on protein content

Abstract

Protein is a fundamental structural component in human and animal nutrition. It serves as a building block in the human body, supports numerous biological functions, and underpins the efficient functioning of cells and tissues. Legumes are a primary source of plant-based protein, vitamins, minerals, and other nutrients essential for a complete, balanced human diet. The soybean (Glycine max) is one of the most widely grown crops in the legume group. Soy protein offers many benefits; in addition to containing essential amino acids, it is highly digestible - a crucial factor for any living organism. Successful production of high-quality soybean grain depends largely on the proper choice of variety which requires preliminary study and evaluation of varieties within their intended growing region. Introducing soybean varieties with high grain protein content into production is vital for the Altai Region, a region where soybean growing is rapidly expanding. The study identified promising soybean varieties capable of producing high-protein grain in the foothill zone of the Altai Region. All varieties tested in the experiment demonstrated significant potential. The most stable varieties identified were Alfa (1.2%) - noted for consistently minimal year-to-year variability, along with the highly stable Sibiriada 20 (2.5%) and Pripyat (3.0%). To obtain high-protein grain, we advise using the following varieties: Sibiriada (41.4%), Alyaska (41.6%), and Pripyat (40.8%).