Résumé
Optimizing agricultural methods to enhance the nutritional quality of crops is crucial for achieving the global sustainable development goals. This study examined the impact of inoculation of seeds from three soybean varieties with Rhizobium sp. S1 and Rhizobium sp . S2, on the secretion of phytochemical compounds, antioxidant activity, and nutritional quality of the harvested seeds. Seeds from three varieties of soybean were inoculated with Rhizobium sp. S1 and Rhizobium sp . S2. The inoculated seeds were grown over 120 days and compared with non‐inoculated seeds used as controls. Analyses focused on phytochemical compounds (polyphenols, flavonoids, saponins, tannins, and alkaloids), antioxidant activity assessed through iron‐reducing capacity and total antioxidant capacity (TAC), and the nutritional quality of harvested seeds. The results showed that inoculation has significantly ( p < 0.05) improved phytochemical concentrations of seeds independent of the strain and soybean variety. Maksoy 4N seeds inoculated with Rhizobium sp . S1 scored the highest polyphenols (408.66 ± 12.48 μg GAE/g DM), flavonoids (76.62 ± 5.02 μg QE/g DM), and alkaloids (147.28 ± 2.96 μg QuiE/g DM). While Maksoy 4N seeds inoculated with Rhizobium sp . S2 showed the highest tannins (5.98 ± 0.22 μg TAE/g DM) and saponins (4116.67 ± 17.55 μg SaE/g DM). Significant ( p < 0.05) enhancement of the TAC independent of the soybean variety was recorded following seed inoculation compared to controls. The highest proteins (39.51 ± 0.19 g/100 g DM) and total sugars (9.04 ± 0.28 g/100 g DM) were noticed with seeds from Maksoy 4N inoculated with Rhizobium sp . S2, while seeds from TGX 1835 10E inoculated with Rhizobium sp . S1 showed the highest fiber content (8.83 ± 0.08 g/100 g DM). This study demonstrates that inoculation with Rhizobium sp. S1 and Rhizobium sp . S2 strains enhanced the content of bioactive compounds, antioxidant activity, and the nutritional quality of seeds, thus suggesting the use of these strains as biofertilizers for sustainable agriculture, leading to nutritious products and health benefits.
