Comparative analysis of nutritional composition: proximate and mineral content of soybean varieties

Soybean is a nutritionally rich legume, valued for its high-quality protein and oil content, and it plays a critical role in human nutrition. This study evaluated the proximate composition and mineral content of soybean varieties sourced from two research centers, Kelafo and Dolo-Ado, alongside local market controls. Mature seeds were collected from these sites, and standard analytical methods were used to determine moisture, ash, fat, protein, carbohydrate, and selected minerals (calcium, iron, magnesium, and zinc), with all measurements conducted in triplicate. Data were analyzed using GenStat version 18 and Microsoft Excel 2019. The results showed that moisture content ranged from 4.78 to 7.34%, protein from 19.65 to 30.35%, and fat from 5.37 to 21.61%. Mineral concentrations varied, with calcium ranging from 48.9 to 157.2 mg/100 g, iron 5.37–12.06 mg/100 g, magnesium 658.5-2429.1 mg/100 g, and zinc 3.79–6.45 mg/100 g. Among the tested varieties, K-Pawe-01, K-Pawe-03, D-Pawe-03, and D-Gezale demonstrated superior nutritional profiles. These findings highlight the potential of improved soybean varieties for combating protein-energy malnutrition and micronutrient deficiencies, particularly in vulnerable groups such as infants and lactating mothers. The results support their use in nutrition-sensitive agricultural interventions and local food product development.