Evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers: A qualitative selection approach for extension

Abstract

Several trials has been conducted by poultry nutritionist in evaluating effects of soybean processing on its nutritive value and the performance of broilers without clearly declaring the best processing method to be adopted by farmers that will give them on the average a cumulative best result output. A qualitative selection approach was thus adopted in the evaluation of different processing methods of soya beans (Glycine max) on its nutritive value and the performance of broilers using published results from the same authors who conducted an experiment using four thermal processing methods (extrusion, cooking, toasting and roasting-dry heating); four fermentation processing methods (fermentation with culture organisms, cooking and fermentation, daddawa, cooking and fermentation + potash) and four alkaline processes methods (soaking in water, sodium carbonate (Na 2 CO 3), potassium carbonate (K 2 CO 3) and sodium hydroxide-NaOH) A quantitative evaluation of both nutritive values and performance of experimental birds were undertaken as basis for selection of best means from each processing method after the selected best from each of the processing methods were compared to select the overall best. Cooking, cook and ferment and 1% potassium carbonate respectively emerged as the representative best for thermal, fermentation and alkaline processing. The comparative evaluation of the representative best processing methods showed that cook and ferment from fermentation group was the overall best. This processing method showed the best potentials for essential nutrients preservation, better performance of broilers and greater economic returns on investment. This confirmed the superiority of fermentation process in increasing the viability of soya beans utilization in broiler feeds resulting from microbial organisms activities.

Influence of various methods of processing soybeans on protein digestibility and reduction of nitrogen deposits in the natural environment – a review

“…Roasting (dry heating) involves heating soybeans at temperatures of 100 to 150°C for 30 minutes, while toasting involves heating soybeans at temperatures of 150 to 200°C for shorter time 30 minutes. Extrusion involves subjecting soybeans to high temperatures 140°C for 8 minutes, and pressures in an extruder, resulting in the denaturation of ANFs and improved digestibility of the protein (Rostagno et al, 2011;Ari et al, 2013Ari et al, , 2017Hemetsberger et al, 2022). Several studies have demonstrated the effectiveness of HT in reducing ANFs content in SBM.…”

Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality

“…Although they have high nutritional value, beans have some antinutritional compounds in their composition, which can reduce the digestibility of the nutrients present in the grain (Murube et al, 2021). In bean processing, contents of tannins and phytic acid are reduced or eliminated, influencing the nutritional characteristics of the grain, such as starch and protein digestibility (Adeleye et al, 2020; Ari et al, 2017).…”

Physical Treatment Reduces Trypsin Inhibitor Activity and Modifies Chemical Composition of Marama Bean (Tylosema esculentum)

“…Soaking is an easy, low-cost treatment that can reduce the concentration of soluble antinutrients, which are eliminated with the soaking solution [ 14 ]. Alternatively, various heat methods, including cooking, microwaving, extrusion, toasting, and roasting, have been reported to be useful in decreasing the concentration and activity of heat-sensitive TIs [ 14 , 15 , 16 ]. Further, growth performance has been reportedly improved (higher body weight gain and lower feed conversion ratio) in broiler chickens that were fed heat-processed SB-containing diets, compared to those fed a raw soybean-containing diet [ 17 ], which could be due to an increase in nutrient availability following TI reduction.…”