Combating Anemia and Other Iron Related Deficiencies through Iron-Efficiency in Soybeans.

            Plants uptake iron from the soil in a variety of ways. Dicots, such as soybean (Glycine max L.), primarily exude protons and chemical reductants from their roots, which acidify the root zone and reduce Fe³⁺ to Fe²⁺ that can then be utilized by the plant. Research has been done to establish the iron-efficiencies of common soybean varieties in the United States, but this study aims to identify and correlate the iron-efficiency of various soybean varieties grown in Malawi with their grain iron concentrations. Anemia in humans, which is due to a dietary lack of iron, is an extremely serious health problem that affects much of the world. In Malawi, 73% of pregnant women and preschool aged children are anemic. Soybeans are a great source of dietary iron and protein, and iron-efficiency in soybeans results in increased dietary iron for those eating the beans. There are a few soybean varieties that are commonly grown in Malawi, but their ability to uptake iron in iron-stressed environments is not known. A hydroponic study was conducted with iron limiting conditions to evaluate relative Fe-efficiency in representative Malawi soybean varieties, specifically varieties with and without root nodules. These were correlated to the same varieties grown in field conditions to determine the relationship between efficiency and Fe content. There were differences as great as 9% in Fe concentration, which is correlated to Fe-efficiency ratings of the Malawi soybean varieties used. These data suggest that is possible to rate these soybean varieties in terms of Fe nutrition for humans.