Karr-Lilienthal, L.K., C. M. Grieshop, J. K. Spears, and G. C. Fahey, Jr. Amino acid, carbohydrate, and fat composition of soybean meals prepared at 55 commercial U.S. soybean processing plants. 2005. J. Agric. Food Chem. 53:2146-2150. Link to full text (.pdf)

Take-home message:

• Composition varied among maturity zones and over time.
• Soybean meal from northern zones had lower raffinose, verbascose, total essential amino acids, total nonessential amino acids and total amino acids and higher total dietary fiber.
• Accurate compositional data for soybean meal prepared in each maturity zone is needed for diet formulation.