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ASSESSMENT OF THE AGRONOMIC PRODUCTIVITY AND PROTEIN CONTENT IN 16 SOYBEAN GENOTYPES
Jephter, BFM; Mumba, P & Bokosi, JM
Abstract
Soybean is an important crop worldwide. It can be used for food, seed, fuel, vegetable oil,
soy milk and is capable of biological nitrogen fixation. In Malawi, yields are generally low
(400-1000 Kg/hectare) as opposed to a potential of 4,000 Kg per hectare. Farmers grow
varieties of which no protein content is known. An experiment was carried out in Malawi to
assess the productivity and protein content of 16 different soybean genotypes. The genotypes
included the newly released ones: TG X 1830-20E, UG-5 and TG X 1908-8Fand those
released earlier: Magoye, Nasoko, Makwacha, Ocepala-4, TGX 1937-1F, TG X 1954-1F,
TGX 1485-1D, TGX 1019-2EB, TGX 1835-10E, TGX 1440-1E, TGX 1904-6F, TGX 1910-
13F, TGX 1910-14F. These genotypes were grown in plots of 5 meters by 4 meters each. The
data was collected by field observations and lab experiments. The results showed that there
was a significant genotypic improvement in some newly released varieties in terms of yield
and other yield components. High grain yield and high number of branches per plant, number
of pods per plant, podding height, harvest index, biological yield, dry matter content and 100
seeds weight were observed in the varieties TG X 1830-20E and UG-5. There was a
significant difference (p<0.05) in yield per hectare and in protein content among the sixteen
genotypes. Higher protein content was obtained in TGX 1830-20E, UG-5 and TG X 1908-8F
than in the earlier approved ones. Among the genotypes, TGX 1830-20E, UG-5 and TGX
1908-8F were the most productive. The results showed that genotypes such as TGX 1485-1D
had more protein content than those already released genotypes. The lowest protein content
of 27.1% was found in Nasoko. Most of the newly released genotypes had the protein content
ranging from 36% to 43%. The results on the newly released varieties have shown that genetic
improvement in yield and protein content are possible through deliberate effort in plant
breeding and so farmers can selectively grow varieties with the desired traits either for protein
production or for non-protein (protein food) production. In addition, food producing
industries can easily choose varieties based on the type of food product to be produced. The
information should also help Researchers to know which varieties to be used when producing
new varieties looking at specific traits whether yield traits or protein content.
Keywords
Soybean; genotype; productivity; protein content; traits; selection; variety; yield
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