Chemical and Functional Characterization of a Novel European Black Soybean Variety

Interest in plant proteins and functional foods in the consumer diet is growing rapidly. One way to ensure food security is to diversify protein sources through the development of new plant varieties. This is of particular importance in the current era of climate change, when many historically cultivated varieties may be at risk. Due to their high protein content and favorable amino acid profile, soybeans have a wide range of nutritional and technological applications. The objective of this study was to asses a novel European black soybean variety that was obtained through phenotypic selection and stabilized across successive generations. The present study undertook a thorough evaluation of the chemical composition of the black soybean breeding line PLBPB1/24 and the commercial yellow soybean variety “Abelina”. The study, which employed analytical methods such as GC-FID, ICP-OES, ion-exchange chromatography, and spectrophotometric assays, revealed that PLBPB1/24 had a higher fat content, twice the amount of free amino acids (0.564 vs. 0.279 g/100 g), and an increased iron content (by 8%), while having a lower content of undesirable trypsin inhibitors (by 26%) compared to “Abelina”. These results confirm the potential of this new variety as a valuable source of nutrients, particularly in functional foods and plant-based diets.