Equivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour

Made Astawan^1*, Amalia Sultan Nanda Annisa¹, Tutik Wresdiyati², Sahrial³ and Mursyid³

¹Department of Food Science and Technology, IPB University, Bogor, Darmaga Campus, Bogor, Jawa Barat, Indonesia.

²Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary Medicine, IPB University, Bogor, Darmaga Campus, Bogor, Jawa Barat, Indonesia.

³Department of Agricultural Technology, Faculty of Agriculture, Jambi University, Indonesia.

Corresponding Author Email: astawan@apps.ipb.ac.id

The annual soybean demand in Indonesia reaches 3.09 million ton, with 81% of which are fulfilled through import that mostly consist of transgenic soybean. This condition has become a food safety issue, especially related to the protein content and quality. The purpose of this study was to evaluate the equivalence of protein content and quality of Grobogan local soybean flour (GLSF) compared to transgenic imported soybean flour (TISF) and non-transgenic imported soybean flour (NTSF). The research design was using completely randomized design with 5 replicates (rats) for each treatments. The protein content equivalence test was carried out using the Kjeldhal method, while the protein quality equivalence test was carried out with experimental rats, namely based on the growth method and the nitrogen balance method. Five groups of Sprague Dawley male albino rats, each consisted of 5 rats, were given feeds which contained 10% protein respectively from GLSF, TISF, NTSF, casein as control and a non-protein group. The observationt was carried out for 28 days. The results showed that GLSF had the highest protein content (49.7%db). The equivalence test of protein quality based on growth method showed no significant difference (p>0.05) in feed conversion efficiency, protein efficiency ratio and net protein ratio parameters. The similar test which was based on nitrogen balance method also showed no significant difference (p>0.05) in true protein digestibility, biological value and net protein utilisation parameters between the types of soybean flour. It can be concluded that although the highest protein content was found in GLSF, the three soybean flour types are equivalent in terms of protein quality.

Protein Quality; Soybean; Substantial Equivalence; Transgenic

[ HTML Full Text]