Abstract
How to develop the use for animal feeding, of soybean produced in France? Comparison of two processes: flaking-cooking-pressing and extrusion- pressing Cooking-pressing or extrusion-pressing processes applied to soybeans produce partially deoiled cake used for animal feeding. These two processes were studied and compared with a view to implementation in an industrial unit. The various factors of hydrothermal treatment for conditioning the beans were studied at different scales (batch from 2 kg to 100 kg, and continuous flow at 100 kg/h) and the results showed the need for moist cooking to effectively deactivate the antitrypsin factors (FAT) while maintaining protein solubility. The extrusion-pressing was more effective for deoiling cakes than cooking- pressing (5.4 vs. 6.7 %) but less robust for deactivation of FAT (6.5 vs. 3.8 TIU/mg). The techno-economical study was carried out to simulate the crushing costs and net margins of both processes in a plant capacity of 20 000 t / year. It showed that the costs of both methods were similar (about 33 s/t). Gross margins were evaluated between 18 and 84 s / t in three valuation assumptions based on market price of oil, the mode value of the meal and the residual oil, the level of premiums GMO traceability and transport. The cooking-pressing process can also be applied to sunflower and rapeseed and versatility is an advantage to ensure continuous operation of the crushing unit in case of supply difficulties in soybean.
Highlights
La dependance en proteines de la France a ete reduite ces dernieres annees par la mise sur le marche de quantites importantes de coproduits de la fabrication des biocarburants et se situe nettement en dessous de la moyenne europeenne (39 % vs. 67 %) (Unip, 2012)
How to develop the use for animal feeding, of soybean produced in France? Comparison of two processes: flaking-cooking-pressing and extrusionpressing Cooking-pressing or extrusion-pressing processes applied to soybeans produce partially deoiled cake used for animal feeding
The various factors of hydrothermal treatment for conditioning the beans were studied at different scales and the results showed the need for moist cooking to effectively deactivate the antitrypsin factors (FAT) while maintaining protein solubility
Summary
Matiere premiere riche en proteines (environ 34 % sur la matiere brute MB) et en huile (18-22 % MB), ne peuvent etre utilisees crues pour l’alimentation des monogastriques et des jeunes ruminants car elles renferment des facteurs antinutritionnels (principalement des facteurs anti-trypsiques, FAT) qui reduisent fortement leur valeur nutritionnelle. Les modes de transformation de la graine de soja en France en vue d’une utilisation en alimentation animale sont presque exclusivement l’extrusion, le toastage et l’expansion-toastage, procedes qui ne modifient pas la composition de la graine en huile et proteines. L’avantage nutritionnel de la graine extrudee est d’ailleurs relativise par certains fabricants d’aliments composes qui ne la considerent plus comme une matiere premiere irremplacable pour les jeunes animaux mais pluto^t comme un produit beneficiant d’une image favorable qu’il faut maintenir dans certains d’aliments. Il en resulte que dans la plupart des formules, la graine de soja extrudee ou toastee est fortement concurrencee par l’association moins cou^teuse, du tourteau de soja importe et d’une matiere premiere riche en energie moins cou^teuse
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