Combination of Chemical Analyses and Animal Feeding Trials as Reliable Procedures to Assess the Safety of Heat Processed Soybean Seeds

Combination of Chemical Analyses and Animal Feeding Trials as Reliable Procedures to Assess the Safety of Heat Processed Soybean Seeds

This study assessed whether chemical analyses are sufficient to guarantee the safety of heat processing of soybeans (SB) for human/animal consumption. The effects of extrusion and dry-toasting were analyzed upon seed composition and performance of broiler chicks. None of these induced appreciable ch...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry Vol. 57; no. 11; pp. 4668 - 4673
Main Authors: Vasconcelos, Ilka M, Brasil, Isabel Cristiane F, Oliveira, José Tadeu A, Campello, Cláudio C, Maia, Fernanda Maria M, Campello, Maria Verônica M, Farias, Davi F, Carvalho, Ana Fontenele U
Format: Journal Article
Language:English
Published: Washington, DC American Chemical Society 10-06-2009
Subjects:
Animal Feed - analysis
Animal productions
Animals
Biological and medical sciences
Chemical Aspects of Food Safety
Chickens
Consumer Product Safety
Food Handling
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Glycine max - chemistry
Hot Temperature
Humans
Hygiene and safety
Male
Seeds - chemistry
Terrestrial animal productions
Vertebrates
dry-toasting
antinutritional/toxic proteins
Safety assessment
Glycine max
extrusion
soybeans
Temperature
Chemical analysis
Seeds
Animal feeding
Environmental factor
Soybean
Grain legume
Heat
Safety
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Summary:This study assessed whether chemical analyses are sufficient to guarantee the safety of heat processing of soybeans (SB) for human/animal consumption. The effects of extrusion and dry-toasting were analyzed upon seed composition and performance of broiler chicks. None of these induced appreciable changes in protein content and amino acid composition. Conversely, toasting reduced all antinutritional proteins by over 85%. Despite that, the animals fed on toasted SB demonstrated a low performance (feed efficiency 57.8 g/100 g). Extrusion gave place to higher contents of antinutrients, particularly of trypsin inhibitors (27.53 g/kg flour), but animal performance was significantly (p < 0.05) better (feed efficiency 63.2 g/100 g). Upon the basis of chemical analyses, dry-toasting represents the treatment of choice. However, considering the results of the feeding trials, extrusion appears to be the safest method. In conclusion, in order to evaluate the reliability of any processing method intended to improve nutritional value, the combination of chemical and animal studies is necessary.
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf803903h