Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumCHARACTERIZATION OF CHANGES IN SOYBEANS CAUSEDBY TEMPERATURE TREATMENTS IN NUTRION OF HUMANSAND ANIMALSSlavko Filipović, Đorđe Psodorov, Marijana Sakač, Dragan Palić, Šandor Kormanjoš,Dragana PlavšićInstitute for Food Technology in Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, SerbiaABSTRACTSoybean is, as a source of quality protein and energy, increasingly represented inmanufacturing of food for humans and animals. Application of thermal processes insoybean leads to inactivation of anti-nutritive substances, primarily trypsin inhibitor,while the adoptability of proteins, oils and other nutritive matter increases. This studyhas examined the technological processes regarding thermal processing of soybeanthrough extrusion and hydro-thermal treatment. The study also examined technologicalparameters of dry extrusion process, hydrothermal steam treatment and steam-freethermal treatment and data concerning the nutritive value of thermally treated soybean,as well as its hygenic safety.Keywords: soybean, extrusion, hydrothermal treatment, activity of urease, trypsininhibitor, NSIINTRODUCTIONThe production of food globally, as well as locally, is becoming increasingly importantdue to evident deficit in human nutrition. In order to find a solution to this problem, it isvital to increase primary agricultural production by utilizing new technologies inbiotechnology, i.e. bioindustry [14].Various technological processes are utilized to increase nutritive value of food intendedfor human and animal use, while in soybeans the thermal process – toasting, extrusion,hydro-thermal processing, micronization, microwave treatment are intended for thispurpose [21, 16]. Extrusion processes and hydrothermal treatment are most widely usedmethods of thermal processing of soybeans [23, 8]. Locally, soybean is the mainingredient in local animal nutrition with regard to plant proteins, and it is regarded as ahigh-quality, energy feed because of its high oil content. European Union, where animalhusbandry is very intensive, uses, among other raw materials, 20 million tons of soybeanmeal and over 2 million tons of thermally processed soybeans in manufacturing ofanimal feed [5]. In recent years, our country has increasingly been using nutrients fromwhole soybean obtained by using thermal treatments. Protein-energy nutrients fromwhole soybean contains roughly 38% proteins and 20% oils, and are used inmanufacturing of animal feed, especially in animal feed compositions for youngercategories of animals (pigs, calves, lambs, chickens) which require high energy content[11]. By using thermally treated soy – extruded full-fat soya and hydro-thermally treated235