Extrusion-Based Oilseed Processing Methods

Wijeratne, W. B.; Wang, Tong; Johnson, Lawrence A.

doi:10.1201/9781439822272.ch4

Cited by 4 publications

(5 citation statements)

References 14 publications

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“…Nelson et al ( 17 ) reported that up to 59% of the oil in whole soybeans could be removed by the extrusion expelling process, leaving a soy cake with 6–9% oil. Similarly, Wijeratne et al ( 49 ) reported that the amount of oil in low-fat soy cake after extruding expelling processing ranges between 6 to 9%. Despite its cost, it is possible to capture this oil washed away using a multiphase decanter centrifuge.…”

Section: Discussionmentioning

confidence: 93%

“…It has been reported that dry extrusion applied during an extrusion-expelling combined process disrupts the integrity of the cellular structure of soybean cotyledon, which facilitates oil release from subcellar structures. This extrusion process turns the soybean material into a more homogenous matrix at a semifluid state and the oil becomes readily available to press out at the screw-pressing step ( 49 ).…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of a low-resource soy protein production method and its products

Gulkirpik

Donnelly

Nowakunda³

et al. 2023

Front. Nutr.

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IntroductionOne key approach to achieve zero hunger in Sub-Saharan Africa (SSA) is to develop sustainable, affordable, and green technologies to process nutritious food products from locally available sources. Soybeans are an inexpensive source of high-quality protein that may help reduce undernutrition, but it is underutilized for human consumption. This research evaluated the feasibility of a low-cost method developed initially at the United States Department of Agriculture to produce soy protein concentrate (SPC) from mechanically pressed soy cake and thus create a more valuable ingredient to improve protein intake in SSA.MethodsThe method was initially tested in the bench scale to assess process parameters. Raw ingredients comprised defatted soy flour (DSF), defatted toasted soy flour (DTSF), low-fat soy flour 1 (LFSF1; 8% oil), and LFSF2 (13% oil). Flours were mixed with water (1:10 w/v) at two temperatures (22 or 60°C) for two durations (30 or 60 min). After centrifugation, supernatants were decanted, and pellets were dried at 60°C for 2.5 h. Larger batches (350 g) of LFSF1 were used to examine the scalability of this method. At this level, protein, oil, crude fiber, ash, and phytic acid contents were measured. Thiobarbituric acid reactive substances (TBARS), hexanal concentration and peroxide value were measured in SPC and oil to evaluate oxidative status. Amino acid profiles, in vitro protein digestibility, and protein digestibility corrected amino acid score (PDCAAS) were determined to assess protein quality.ResultsBench scale results showed accumulation of protein (1.5-fold higher) and reduction of oxidative markers and phytic acid to almost half their initial values. Similarly, the large-scale production trials showed high batch-to-batch replicability and 1.3-fold protein increase from initial material (48%). The SPC also showed reductions in peroxide value (53%), TBARS (75%), and hexanal (32%) from the starting material. SPC’s in vitro protein digestibility was higher than the starting material.ConclusionThe proposed low-resource method results in an SPC with improved nutritional quality, higher oxidative stability, and lower antinutrient content, which enhances its use in food-to-food fortification for human consumption and is thus amenable to address protein quantity and quality gaps among vulnerable populations in SSA.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Evaluation of a low-resource soy protein production method and its products

Gulkirpik

Donnelly

Nowakunda³

et al. 2023

Front. Nutr.

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“…Haider, personal communication), while a literature source indicated operating air temperatures of 150-160 • C in that time period (Wilmot-Wijeratne et al, 2004).…”

Section: 12mentioning

confidence: 98%

Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

Schambow

Sampedro

Urriola

et al. 2021

Transbounding Emerging Dis

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Economically relevant pathogens, such as African swine fever virus (ASFV), have been shown to survive when experimentally inoculated in some feed ingredients under the environmental conditions in transoceanic transport models. However, these models did not characterize the likelihood of virus survival under various time and temperature processes that feed ingredients undergo before they are added to swine diets.Here, we developed a quantitative risk assessment model to estimate the probability that one or more corn or soybean meal ocean vessels (25,000 tonnes) contaminated with ASFV would be imported into the United States annually. This final probability estimate was conditionally based on five likelihoods: the probability of initial ASFV contamination (p0), ASFV inactivation during processing (p1) and transport (p2), recontamination (pR), and ASFV inactivation while awaiting customs clearance at United States entry (p3). The probability of ASFV inactivation was modelled using corn and soybean (extruded or solvent extracted) processing conditions (times and temperatures), D-values (time to reduce 90% or 1-log) estimated from studies of ASFV thermal inactivation in pork serum (p1), and survival in feed ingredients during transoceanic transport (p2 and p3). 'What-if' scenarios using deterministic values for p0 and pR (1%, 10%, 25%, 50%, 75%, and 100%) were used to explore their impact on risk. The model estimated complete inactivation of ASFV after extrusion or solvent extraction processes regardless of the initial ASFV contamination probability assumed. The value of recontamination (ranging from 1% to 75%) was highly influential on the risk of one ASFV-contaminated soybean meal vessel entering the United States. Median risk estimates ranged from 0.064% [0.006%-0.60%; 95% probability interval (PI)], assuming a pR of 1.0%, up to 4.67% (0.45%-36.50% 95% PI) assuming a pR of 75.0%. This means that at least one vessel with ASFV-contaminated soybean meal would be imported once every 1563-21 years, respectively. When all raw corn was assumed to be contaminated (p0 = 100%), and no recontamination was assumed to occur (pR = 0%), the median probability of one vessel with ASFV-contaminated corn entering the United States was 2.02% (0.28%-9.43% 95% PI) or once every 50 years. Values of recontamination between 1% and 75% did not substantially change the risk of corn. Days

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“…As a result, these researchers recommended that to minimize the risk of ASFV transmission as much as possible, crops from ASFVaffected zones should not be used for pig feed. Furthermore, Bok- 2015, 1005.90.2025, 1005.90.4040, 1005.90.4060. device equipped with a rotating screw in a closed barrel that transports feed material through varying conditions of heat, shear and pressure (Wijeratne et al, 2004). The screw speed of the extruder is typically 600 rpm with varying temperature ranging from 130 to 160 • C (Wijeratne et al, 2004).…”

Section: Potential Sources Of Soybean Contamination In Asfv-positive Countries Of Originmentioning

confidence: 99%

“…Furthermore, Bok- 2015, 1005.90.2025, 1005.90.4040, 1005.90.4060. device equipped with a rotating screw in a closed barrel that transports feed material through varying conditions of heat, shear and pressure (Wijeratne et al, 2004). The screw speed of the extruder is typically 600 rpm with varying temperature ranging from 130 to 160 • C (Wijeratne et al, 2004). After the extruder, the soybean cake will undergo drying/cooling depending on the type of extruder used to process the soybeans.…”

Section: Potential Sources Of Soybean Contamination In Asfv-positive Countries Of Originmentioning

confidence: 99%

New perspectives for evaluating relative risks of African swine fever virus contamination in global feed ingredient supply chains

Shurson

Palowski

Ligt

et al. 2021

Transbounding Emerging Dis

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There are no published reports indicating that the African swine fever virus (ASFV) has been detected in feed ingredients or complete feed. This is primarily because there are only a few laboratories in the world that have the biosecurity and analytical capabilities of detecting ASFV in feed. Several in vitro studies have been conducted to evaluate ASFV concentration, viability and inactivation when ASFV was added to various feed ingredients and complete feed. These inoculation studies have shown that some feed matrices support virus survival longer than others and the reasons for this are unknown. Current analytical methodologies have significant limitations in sensitivity, repeatability, ability to detect viable virus particles and association with infectivity. As a result, interpretation of findings using various measures may lead to misleading conclusions. Because of analytical and technical challenges, as well as the lack of ASFV contamination data in feed supply chains, quantitative risk assessments have not been conducted. A few qualitative risk assessments have been conducted, but they have not considered differences in potential scenarios for ASFV contamination between various types of feed ingredient supply chains. Therefore, the purpose of this review is to provide a more holistic understanding of the relative potential risks of ASFV contamination in various global feed ingredient supply chains and provide recommendations for addressing the challenges identified.

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Extrusion-Based Oilseed Processing Methods

Cited by 4 publications

References 14 publications

Evaluation of a low-resource soy protein production method and its products

Evaluation of a low-resource soy protein production method and its products

Rethinking the uncertainty of African swine fever virus contamination in feed ingredients and risk of introduction into the United States

New perspectives for evaluating relative risks of African swine fever virus contamination in global feed ingredient supply chains

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