Nutritional aspects of soy protein products

Leiner, Irvin E.

doi:10.1007/bf02655146

Cited by 26 publications

(5 citation statements)

References 150 publications

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“…Among heat-labile factors are trypsin inhibitors, haemagglutinins, phytate, goitrogens, and anti-vitamin factors. The heat-stable factors include saponins, oestrogens, flatulence factors, and lysinoalanine ( Leiner, 1977 ).…”

Section: Role Of Special Protein Products In Poultry Nutritionmentioning

confidence: 99%

Specialized protein products in broiler chicken nutrition: A review

2015

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In poultry nutrition, most attention is given to protein products, due to the importance of protein as a major constituent of the biologically active compounds in the body. It also assists in the synthesis of body tissue, for that renovation and growth of the body. Furthermore, protein exists in form of enzymes and hormones which play important roles in the physiology of any living organism. Broilers have high dietary protein requirements, so identification of the optimum protein concentration in broiler diets, for either maximizing broiler performance or profit, requires more knowledge about birds' requirements for protein and amino acids and their effects on the birds' growth performance and development. It also requires knowledge about the protein sources available that can be used in poultry diets. The broad aim of this review is to highlight the importance of some of the available high-quality specialized protein products of both animal and plant origins which can be explored for feeding broiler chickens. Minimization of the concentration of anti-nutritional factors (ANFs) and supplementation with immunologically active compounds are the main focus of gut health-promoting broiler diets. These diet characteristics are influenced by feed ingredient composition and feed processing. The general hypothesis is that these protein products are highly digestible and devoid of or contain less ANFs. Feeding these products to broiler chicks, especially at an earlier age, can assist early gut development and digestive physiology, and improve broiler growth performance and immunity.

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Section: Role Of Special Protein Products In Poultry Nutritionmentioning

confidence: 99%

Specialized protein products in broiler chicken nutrition: A review

2015

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“…In addition, soybeans also contain antinutritive factors such as trypsin inhibitor (T.1.) (Smith et al 1963; Rackis 1965), hemaglutinin, flatulence factors, and phytic acid (Leiner 1977(Leiner , 1979. Elimination or reduction of these factors is desirable from a nutritional point of view.Alkaline treatment of beans appears to enhance inactivation of lipoxygenase, which is the primary cause for beany odor of soybeans (Wolf and Cowan 1971).…”

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Characteristics and Acceptability of a Flour Prepared From Sodium Bicarbonate Soaked and Steamed Soybeans

Jasser

1986

J Food Processing Preservation

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A soyflour was prepared by soaking the beans in 9 volumes of 0.5% NaHCO3 overnight (pH 8.5), steamed at 100°C for 30 min, dried at 50–60°C under vacuum, then ground to flour. The flour had a light tan color and no objectional beany odor. The composition of the flour was 48% protein, 19% flour, 5% ash, and 3.5% moisture. No lipoxygenase nor antitrypsin activity was detected in the flour. The phytate content was 0.75%. Protein solubility, emulsifying capacity, foaming capacity, oil and water absorption of the flour was determined. The results showed that the flour prepared from biocarbonate soaked and steamed soybeans possessed desirable functional characteristics except protein solubility was decreased. Two products, noodles and bread, were prepared by using the soyflour as an ingredient. Sensory evaluation of the products revealed that both products were well accepted. This study was supported in part by the George Washington Carver Agricultural Experiment Station, (USDA/CSRS Grant No. Al X‐3JYL‐05). The authors acknowledge the assistance of Mr. Leo G. Holmes, U.S. Army Natick Research and Development Command, Natick, Mass., in conducting amino acid analysis of soyflour.

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“…The potato flake PER values are higher than those from most plant protein diets. For example, accord ing to Liener (1977), cornmeal is 1.43, rice is 1.76, wheat flour is 0.77, and soybean is 1.3-1.9.…”

Section: The Nutritional Quality Of Potato Proteinmentioning

confidence: 98%

Potato Proteins

Desborough

1985

Potato Physiology

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Nutritional aspects of soy protein products

Cited by 26 publications

References 150 publications

Specialized protein products in broiler chicken nutrition: A review

Specialized protein products in broiler chicken nutrition: A review

Characteristics and Acceptability of a Flour Prepared From Sodium Bicarbonate Soaked and Steamed Soybeans

Potato Proteins

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