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Effect of extrusion on the in vitro digestibility of toasted and untoasted soybean meal

, : Effect of extrusion on the in vitro digestibility of toasted and untoasted soybean meal. Recent advances of research in antinutritional factors in legume seeds Proceedings of the Second International Workshop, Wageningen, The Netherlands, 1-3 December 1993: 461-465

Soyabean meal was extruded with a single-screw extruder at different conditions (initial moisture, screw speed and temperature at the die) to examine effects on protein solubility, trypsin inhibitor content, in vitro digestibility and urease activity. After processing, digestibility was increased due to inactivation of trypsin inhibitors as well as effect of non-antinutritional factors.

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