Soybean Quality and Oil Acidity Rates
Keywords:
Degradation, Physical and Chemical Factors, Oil, Protein, Humidity
Abstract
Due to the worldwide relevance in soybean cultivation, current assay, performed in the chemical laboratory of the Cocamar Cooperative in Maringá PR Brazil, analyzed the rates of protein, oil, humidity and acidity in soybean samples of stored grains and in the towns of the states of Mato Grosso and Paraná, Brazil. The interaction between rates was investigated and the acidity rate in soy seeds with different characteristics was evaluated. Experimental design was totally randomized and analysis of variance (ANOVA) and Tukey´s test at 5% were employed for the comparison of means. Co-relationship between variables was performed by Pearson´s Linear Co-relationship. Results of soy seeds with different characteristics showed high acidity rates mainly caused by storage. The commercial classification of the seeds is recommended to avoid high acidity rates in the soybean oil produced.
Published
2014-01-29
Section
Agrobusiness
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Os direitos autorais pertencem exclusivamente aos autores. Os direitos de licenciamento utilizado pelo periódico é a licença Creative Commons Attribution
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