Nutritional and Sanitary Quality of Soybean (Glycine max (L.) Merr.) Seeds Produced and Marketed in Benin

Soybean (Glycine max (L.) Merr.) is an annual leguminous plant. It is widely consumed in Benin through its derived products, including soy milk, soy oil, soy flour, and especially soy cheese, which is very popular in the country. This study aimed to assess the nutritional and sanitary quality of soybean seeds produced and marketed in Benin. A total of 60 soybean seed samples were randomly collected from the twelve departments of the country. Nutritional parameters (moisture, lipids, proteins and fibers) were determined using standardized ISO methods. The sanitary assessment included counting the total mesophilic aerobic flora, detecting Salmonella spp., quantifying total aflatoxins and detecting genetically modified seeds. The results show that soybean seeds have good nutritional quality, with average contents of 6.79% (moisture), 18.88% (lipids), 38.32% (proteins) and 10.09% (fibers). However, the protein content remains slightly below Beninese standards. Microbiologically, a high average total mesophilic aerobic flora load was observed (3.43 × 10? CFU/g), with Salmonella spp. present in 20% of the samples, indicating a significant health risk. The average total aflatoxins levels (2.05 μg/kg) remained below regulatory limits, and no samples contained genetically modified soybean seeds. In conclusion, although the soybeans produced and marketed in Benin have a good nutritional profile, deficiencies in hygiene and microbiological safety persist. Strengthening good agricultural and post-harvest practices appears essential to ensure food safety and improve the overall quality of this strategic crop.