The Effects of Microwave Heating on the Properties of Raw Unextracted Soybeans for Utilization by the Chick

Gustafson, M. A.; Flegal, Cal J.; Schaible, P. J.

doi:10.3382/ps.0500358

Cited by 7 publications

(3 citation statements)

References 8 publications

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“…40 mg (15%) for triene with wet soybeans (49.7%), respectively. Although shorter exposure times would be sufficient with dry soybeans such as 8.6% moisture and less energy would be required, moisture was added before treatment and longer treatment times were needed to raise the wet soybeans to a desirable, effective temperature (Gustafson et al, 1971;Wing and Alexander, 1975). Therefore, optimum microwave heating time should be adopted according to the difference of moisture contents of whole soybeans.…”

Section: Resultsmentioning

confidence: 99%

Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Yoshida

Kajimoto

1988

Journal of Food Science

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Whole soybeans at different moistures (8.6, 24.3, and 49.7%) were heated by exposure to microwaves at frequency of 2,450 MHz. The trypsin inhibitor in soybeans at 24.3% moisture, soaked for 1 hr, was completely inactivated after treatment for 4 min, which was shorter than the heating period (6 min) needed for unsoaked soybeans. However, the trypsin inhibitor in soybeans at 49.7% moisture, soaked for 5 hr, was not completely inactivated even after heating for 12 min. The loss of molecular species of soybean triglycerides containing more than four double bonds in a triglyceride was less for soaked soybeans than for soybeans before soaking (8.6% moisture).

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Section: Resultsmentioning

confidence: 99%

Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Yoshida

Kajimoto

1988

Journal of Food Science

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“…PER values progressively improved with up to 89% inactivation of TI activity. Roasting (53), IR cooking (54), dielectric heating (55,56), and microwave processing (57,58) of soybeans improve nutritive value and destroy TI activity; however, inactivation of TI and maintenance of uniform nutritional value are both difficult to control.…”

Section: Other Processing Techniquesmentioning

confidence: 99%

Biological and physiological factors in soybeans

Rackis

1974

J Americ Oil Chem Soc

203

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There are limitations to which one is justified in drawing broad generalizations concerning the diverse biological and physiological effects of soy protein products. Nevertheless, there appear to be two distinct situations: (A.) Proper heat treatment exerts TI activity b 66-233 c Hemagglutinating activity 60-426 d Protein efficiency ratio 0.88-1.60 e Protein efficiency ratio 0.74-1.74 f aSee ref. 9. bTI = trypsin inhibitor. CExpressed as trypsin units inhibited/rag protein.162A

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“…Autoclaving, cooking or boiling, steam heating, infra-ray cooking, extrusion cooking, toasting, salt-bed roasting and radio frequency dielectric heating methods have been employed in detoxifying castor oil seeds (Raghavan et al, 1974;Borchers et al, 1972;Gustafson et al, 1971;Waldroup and Hazen, 1978;Udedibie et al, 1996;IFSP, 1988). Some of these treatments are locally adaptable by farmers and feed millers in Nigeria since they do not involve sophisticated equipment or huge capital investment (Ukachukwu and Obioha, 1997).…”

Section: Introductionmentioning

confidence: 99%

Performance of layers fed toasted, boiled or boiled and soaked castor oil seed meal (R. Communis)

et al. 2013

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SUMMARYA feeding trial was conducted to investigate the response of Isa Brown laying hens to three different methods of processing castor oil seed meals (CSM); toasting, boiling and boiling-andsoaking for using as total substitute for soybean meal. Two hundred, 75-week old laying birds were randomly assigned to four experimental diets in a completely randomized design experiment. The control diet (CD) contained 19.10 % soybean; the proportion of soybean in the CD (T 1 ) was replaced completely with toasted, boiled and boiledand-soaked castor oil seed meal in diets T 2 , T 3 and T 4 respectively. Chemical analysis showed that treatment methods did not have any significant (p>0.05) effect on the dry matter (DM), crude fibre (CF), ether extract (EE), ash, nitrogen free extract (NFE) and gross energy of the meal. However, the crude protein value of the toasted meal (24.55 %) decreased (p<0.05) significantly as compared to the other two treatment methods. Toasted method also retain significantly (p<0.05) higher level of ricin value (0.21 mg/100 g) when compared to boiling (0.09 mg/100 g) and boiling-and-soaking (0.03 mg/100 g). Birds on the control diet, T 3 and T 4 had numerically (p>0.05) similar values of final live weight, weight gain, feed conversion ratio and hen day production that were significantly (p<0.05) favorable than birds on T 2 . Birds on T 2 also had significantly (p<0.05) depressed liver weight (2.11 %) as compared to birds on the control diet (2.87 %). Haemoglobin (Hb) values also showed a significant decrease (p<0.05) in birds on T 2 (2.23 g/dL) than that of birds on the control (10.67 g/dL), T 3 (10.11 g/dL) and T 4 (10.35 g/dL). Birds on T 2 equally had a significantly (p<0.05) decreased RBC (154.33 x103 ) in relation to the control diet (288.02 x103 ).The egg quality parameters were not significantly (p>0.05) affected by the test ingredient apart from promoting lighter egg yolk coloration. The study showed that boiled and boiled-and-soaked CSM can totally replace soybean meal in layers diet without any adverse effect on egg production, external and internal egg qualities, except encouragement of lighter yolk coloration. Boiling-and-soaking however, as a processing method had no special advantage in terms of egg production parameters and egg quality parameters, hence the additional task of soaking after boiling was unnecessary. Boiling of castor oil seed for 40 minutes is therefore preferred among the treatment methods. As an industrial waste, CSM incorporation in layer diets as a feed ingredient especially for large scale operations would results in substantial cost savings. RESUMENUn ensayo de alimentación fue realizado para investigar la respuesta de gallinas ponedoras Isa Brown a tres métodos diferentes de procesamiento de las semillas de ricino (CSM); que son tostado, hervido y hervido humedecido para usarlos como sustitutos totales de la harina de soja. Doscientas gallinas ponedoras de 75 semanas ADDITIONAL KEYWORDS Egg quality. Layers. Processing. Ricin. PALABRAS CLAVE ADICIONALESCalidad ...

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The Effects of Microwave Heating on the Properties of Raw Unextracted Soybeans for Utilization by the Chick

Cited by 7 publications

References 8 publications

Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Effects of Microwave Treatment on the Trypsin Inhibitor and Molecular Species of Triglycerides in Soybeans

Biological and physiological factors in soybeans

Performance of layers fed toasted, boiled or boiled and soaked castor oil seed meal (R. Communis)

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