| Abstrakt: |
The quality of soya meal is the result of many factors, including bean variety, origin and storage. The various processing steps employed from the time the bean is received can affect the quality of the resulting meal and oil obtained. Heat treatment of the meal is essential to optimize its protein quality. The variables of moisture, temperature and time are interrelated and are important to achieve proper cooking conditions. The magnitude of these variables must be determined for each plant, preferably using a biological assay for evaluation. Many in vitro tests designed to measure protein quality in soya have been proposed and evaluated. The merits and limitations of some of the more widely used in vitro tests are discussed. Various processing conditions have been studied to improve utilization of soya products by infant calves and pigs. The manufacture of soya protein concentrate (70% protein, d.s.b.) has made products available that are suitable for a substantial replacement of milk protein in milk replacer formulations. [ABSTRACT FROM AUTHOR] |
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