2021
Improving flavor of soybean meal by reducing bitter compounds
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Contributor/Checkoff:
United Soybean Board
Category:
Sustainable Production
Keywords:
(none assigned)
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Matt Begemann, Benson Hill Seeds
Co-Principal Investigators:
Project Code:
2120-152-0102
Contributing Organization (Checkoff):
United Soybean Board
$291,075
Institution Funded:
Benson Hill Seeds
$291,075
Brief Project Summary:

Unique Keywords:
#seed composition
Information And Results
Project Deliverables

Final Project Results

Update:
Benson Hill used its CropOS and gene editing platform to identify genes responsible for producing saponin compounds. Saponins contribute to a bitter flavor and are an anti-nutrional factor that restricts aquaculture markets for soybean meal. Benson Hill scientists successfully produced gene edited soybean lines in commercial germplasm. The new soybeans lines are in line to be tested for improved composition which will be completed under a new award. The project is proceeding smoothly and on time.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.