Table 12.

Overview of NIR Results for Legumes, Soybean.

Sample	Investigated Parameter	Concentration Range	Chemometrics Data			Ref.
			Regression	R2	Root Mean Square Error
Legumes	Gross energy, kcal/g	4.149–4.511	1st der., PLS	0.966	0.0248	[292]
	Fatty acids, %	0–63.18	MSC, SNV, MPLS	0.59–0.93	0.08–3.55
	Mineral content, mg/100 g					[293]
	Mg (ground)	65.77–164.74	DT + 2nd der., MPLS	0.82	63.29
	Ca (whole/ground)	23.87–123.74	2nd der./2nd der., MPLS	0.98/0.73	145.09/128.4
	Fe (whole/ground)	6.98–38.07	MSC + 1st der/DT + 2nd der., MPLS	0.67/0.66	15.48/14.68
Soybean	Moisture, %	8.16–18.10	SNV, PLS	0.80	1.55	[294]
	Ash, %	4.32–6.14		0.63	0.38
	Lipid, %	12.55–26.96		0.71	1.20
	Protein, %	31.52–43.48		0.81	1.61
	Carbohydrate, %	13.34–27.50		0.50	3.71
	Dietary fibre, %	10.6–19.2	2nd der., PLS	0.80	0.86	[295]
	Total fatty acid, mg/g	40.25–365.03	SNV, DTT, MPLS	0.94	8.76	[296]
	Tocopherol, μg/g	39.57–860.81	raw, MPLS	0.83	35.28
	Saponin, Abs/g	0.34–2.89	DT, MPLS	0.66	0.33
	Total flavonoid, Abs/g	0.15–42.30	SNV, DTT, MPLS	0.91	1.27
	Total isoflavone, μg/g	246.79–2511.65	SNV-DT, MPLS	1	121.58
	Anthocyanins	0.01–1.97	SNV-DT, MPLS	0.8	0.13