Soybean in pre-ruminant nutrition: A review

Abstract

Soybean,Glycine max, is a highly nutritious seed. It contains high quality protein and unsaturated fat. Despite the high nutritive value of soybeans, its use has been limited by a number of anti- nutritional .factors which are capable of causing adverse nutritional and physiological responses in animals. Several processing methods such as heat treatment, use of chemicals such as acids, alkali and alcohols or a combination of these have been developed and used to reduce or completely eliminate these anti-nutritional factors and hence improve its utilization. This review addresses the nutritive value of soybean, anti-nutritional factors, effect of processing on the nutritive value of the seed and the utilization of soybean in milk replacers for pre-ruminants. Well processed soybean can provide high quality proteins that can be used to replace milk proteins in milk replacers for pre ruminants. Studies on utilization of milk replacers by pre-ruminants are scanty in Nigeria. More effort needs to be devoted to research in this area.

Physico-chemical Characteristics and the Effects of Processing Methods on the Nutritional and Anti-nutritional Quality of Soybean (Glycine max (L.) Merrill)

“…Processing procedures can also increase the nutritional value of soybeans by enhancing the bioavailability of amino acids, vitamins, and protein digestibility" [12]. Okagbare and Akpodiete [13] also reported that seed treatment methods to remove anti-nutrient factors, were a major challenge for most farmers. Since the legumes and pulses are good and cheap source of protein and other nutrients but are compromised with antinutritional factors.…”

Nutritional Evaluation of Different Processing Methods of Bambaranut (<i>Vigna subterranean</i> (L.) Verdc.) on Performance of Broiler Chickens

“…Bambaranut contains antinutritional factors such as cyanogens, flatulence factors, tannins, trypsin inhibitor and Heamogluttinins in the raw state [3]. The methods of processing the legume seeds have been a major challenge to most poultry farmers [4]. Several processing methods has been reported to eliminating/reducing antinutritional factors of raw bambaranut to a tolerable limit by application of heat, sprouting and fermentation, extrusion, salt treatment, micronising, enzyme treatment etc [5].…”