• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.200-206
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• 2000

Ninety nursery pigs were used in two metabolism experiments to determine the effects of roasting and extruding on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments for both experiments were: 1) soybean meal; 2) +K roasted; 3) +K extruded; 4) -K roasted; and 5) -K extruded. Diets were the soybean preparations (96.5% of the diet) with only vitamins and minerals added as needed to meet or exceed NRC recommendations. Daily feed allowance was 5% of initial BW given as three equal meals. In Exp. 1, 50 weanling pigs (4.7 kg average BW and 21 d average age) were used. Apparent values for N digestibility (p<0.001), biological value (p<0.09), percentage N retention (p<0.05), GE digestibility (p<0.001) and percentage ME (p<0.001) were greater for pigs fed extruded soybeans than pigs fed roasted soybeans. Also, N digestibility (p<0.05), biological value (p<0.03) and percentage N retention (p<0.04) were greater for pigs fed -K soybeans than those fed +K soybeans. In Exp. 2, 40 pigs (9.7 kg average BW and 35 d average age) were allowed to adjust to the nursery environment before use in the experiment. In general, the pigs in Exp. 2 (i.e., the older pigs) had greater utilization of nutrients from all of the soybean products than the younger pigs used in Exp. 1. Digestibilities of DM, N and GE were greater (p<0.001) for pigs fed -K soybeans than those fed +K soybeans and extruded soybeans had greater digestibilities of DM, N and GE than roasted soybeans (p<0.001). Also, percentage N retention (p<0.01) and percentage ME (p<0.001) for pigs fed extruded soybeans were greater than for pigs fed roasted soybeans. In conclusion, extruded and -K soybeans were greater nutritional value than roasted and +K soybeans for 4.7 and 9.7 kg nursery pigs.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.12
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• pp.1750-1757
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• 2000

A total of 864 broiler chicks were used at Kansas State University and the University of Nebraska to determine the effects of heat treatment of two soybean genotypes on the growth performance. The soybeans were Williams 82 variety with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Heat treatment (autoclaving at $121^{\circ}C$ and $1.1kg/cm^2$) was applied for 0, 3, 6, 12, 18, and 24 min, resulting in a $2{\times}6$ factorial arrangement of treatments. Station and station treatment effects occurred, indicating that response in nutritional value of the soybean genotypes to heat treatment varied from year to year and location to location. However, the interactions were in magnitude of response rather than direction of response, with greater reductions in trypsin inhibitor concentrations for the soybeans heat processed at the Nebraska location. Pooled data indicated that -K supported greater (p<0.001) ADG, ADFI and gain/feed than the +K genotype. As the length of heat treatment increased, the ADG, ADFI, and the gain/feed ratio increased for chicks fed both soybean genotypes (p<0.0001). However, heating the -K soybeans resulted in a greater response in ADG, ADFI, and gain/feed than heating the +K soybeans (genotype heat treatment interaction, p<0.001). Pancreatic weights (mg pancreas/g of BW) of chicks fed -K soybeans were reduced compared to those from chicks fed +K (p<0.001). Increasing heat treatment decreased pancreas weights in chicks fed both soybean genotypes (p<0.001). Chicks fed heated soybeans in the Nebraska experiment had lower pancreatic weights than chicks fed heated soybeans in the Kansas experiment (station heat treatment interaction, p<0.0001). Chick growth performance was improved and pancreatic weights decreased by feeding raw -K soybeans versus raw +K soybeans, and by increasing heat treatment of both soybean genotypes. However, the response to heat treatment was not independent of genotype. Both +K and -K soybeans heated for 24 min supported similar ADG, ADFI, gain/feed, and pancreas weights, although chicks fed raw +K soybeans had lower growth performance than chicks fed -K soybeans. In conclusion, raw -K soybeans supported greater growth performance in broiler chicks than raw +K soybeans, although this advantage was lost when both soybean genotypes were heated for 24 min. Heat treatment of +K soybeans supported similar growth performance to heated -K soybeans, even though +K soybeans supported lower rates and efficiencies of gain than -K soybeans when fed raw.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.302-309
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• 2014

In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.833-839
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• 1998

Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.203-208
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• 1997

To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.2
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• pp.192-199
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• 2000

Eight crossbred barrows (four growing and four finishing pigs with average initial BW of 40 and 82 kg, respectively) were fitted with T-cannulas at the distal ileum and used in a 36 d metabolism experiment ($4{\times}4$ Latin squares) to determine the effects of roasting and extruding full-fat soybeans on nutrient utilization. Treatments were: 1) soybean meal; 2) roasted soybeans; 3) extruded soybeans; and 4) soybeans extruded with an extrusion enhancer (sodium sulfite). The control diet was corn starch-based with 0.90% lysine, 0.65% Ca and 0.55% P for the growing pigs and 0.75% lysine, 0.55% Ca and 0.45% P for the finishing pigs. For the growing pigs, apparent total tract digestibilities of DM (p<0.04) and GE (p<0.008) were greater for soybean meal than full-fat soy products. However, ileal digestibilities of DM, GE, N and most amino acids were, in general, greatest for extruded soybeans and lowest for roasted soybeans, with soybean meal intermediate. For finishing pigs, trends in digestibilities of nutrients were very similar to those for the growing pigs. Total tract digestibilities of DM (p<0.03) and GE (p<0.001) for soybean meal were greater than for the full-fat soy products and ileal digestibilities of DM, GE, N and most amino acids were greater for the extruded soybeans than for the roasted soybeans. In conclusion, nutrient digestibilities and availabilities of indispensable amino acids tended to be greatest in extruded soybeans, intermediate in soybean meal and lowest in roasted soybeans for growing and finishing pigs.

• Journal of Biosystems Engineering
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• v.27 no.2
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• pp.89-96
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• 2002

The trend of consumption of vegetable soybeans is increasing because they are recognized as the clean vegetable. The works requiring the most intensive labor are threshing and seperation ones, and they form about 80% of total labour for vegetable soybeans production. It is necessary to develop the vegetable soybeans-thresher for the sake of cost down of vegetable soybeans production. The purpose of this study is to acquire the basic informations to design of the vegetable soybeans-thresher. We make the experimental system which control the speed of threshing cylinder and the teeth gap and investigate the detachment forces. The result are as follows ; The ratio of un-threshed soybeans-pod to stem after threshing work is decreasing as the threshing cylinder speed increases: 0.0% and 2.8% at 55m/s and 18m/s of threshing cylinder speed respectively. Also the ratio of un-threshed soybeans-pod to stem is shown as 2.0% below in the condition of 64~160mm of teeth gap and over 28m/s of threshing cylinder speed. The damaged pod ratio of detached soybeans after threshing work is decreasing as the threshing cylinder speed increases: 4.8% and 1.3% at 55m/s and 18m/s of threshing cylinder speed respectively. The minimum damaged pod ratio of detached soybeans are shown as 1.0%, 1.5% and 1.9% at 18m/s, 28m/s and 37m/s of threshing cylinder speed respectively. The average detachment forces of pods are shown as 1.5kg$_{f}$ for 3 grains, 1.2kg$_{f}$ for 2 grains and 0.8kg$_{f}$ for 1 grain respectively. The maximum detachment force of pod is shown as 2.7kg$_{f}$ for 3 grains. grains.

• Food Science and Preservation
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• v.4 no.2
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• pp.189-196
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• 1997

Blanching conditions for immatured soybeans were optimized by analyzing the effects of various time/temperature blanch treatment on the activities of peroxidase and lipoxygenase, the stability of vitamin C and color, and moisture content in immatured soybeans for the purpose of minimizing quality deterioration during frozen storage. Blanching at 96$^{\circ}C$ for 70 sec led to maximum inactivation of lipoxygenase in the immatured soybeans, while my blanching conditions tested in this study were not enough to inactivate peroxidase. Blanching at 82$^{\circ}C$ for 60 sec resulted in the highest amount of vitamin C remaining in the immatured soybeans after blanching. Hunter -a/b ratios of immatured soybeans blanched at 82$^{\circ}C$ for 60 sec and hue values (ΔE) of the immatured soybeans blanched at 76$^{\circ}C$ for 60 sec showed the closest values to those of fresh products. The changes in moisture content of immatures soybeans was not so significant after blanching. In conclusion, it was suggested that immatured soybeans be blanched at 96$^{\circ}C$ for 70 sec to minimize lipoxygenase activity and resulting quality deterioration, while blanching at 82$^{\circ}C$ for 60 sec was recommended to stabilize vitamin C and color.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.8
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• pp.1251-1257
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• 1999

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

• Food Science and Preservation
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• v.5 no.1
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• pp.73-80
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• 1998

Shelf-life of soybean curd prepared with ozone-treated soybeans investigated on pH, acidity, sour taste, slime formation during storage at 3$0^{\circ}C$. Total Plate counts of raw soybeans showed about log 7.0 CFU/g before ozone treatment. The sterilization efficiency of raw soybeans showed the most effective in 0.5ppm of aqueous ozone treatment at 4$^{\circ}C$ for 90 minutes. Raw soybeans were treated with ozone by different methods; (1) Ozone treatment for 90 + 90 minutes (first 3.5~5 hours and later 8.5~10 hours) of 10 hours during soaking in aqueous solutions at 4$^{\circ}C$ (OW). (2) Ozone treatment by exposure first to 30ppm of gaseous ozone for 90 minutes and then allied to OW method (GO+OW). The log reduction of raw soybeans treated by OW and GO+OW methods showed 3.72 and 4.15, respectively. Soybean curd prepared with OW and GO+OW-treated soybeans kept the shelf-life of 4 and 5.5 days at 3$0^{\circ}C$, respectively, but, that without ozone treatment spoiled at me day.