Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Abstract

The present study compared the effect of acid processing approaches, involving different inclusion rates of acetic (5, 10, and 15%) and citric (0.25, 0.50, and 0.75%) acids, on the proximate composition and antinutritive properties of soybean meal (SBM). It was found that acid-catalyzed processing reduced the levels of trypsin inhibitors (TI), lectins and allergenic proteins in SBM. The use of both acids significantly decreased the pH range compared to untreated SBM. Despite the decrease in protein solubility in acid-treated SBM compared with untreated SBM, the relevant values are acceptable. With the exception of leucine, the amino acids content of acidified SBM did not differ from that of untreated. In chemical composition, a significant decrease of nitrogen free extract and soluble carbohydrates was observed in acid-treated SBM compared to untreated sample. It is concluded that acid-catalyzed processing had beneficial effects on the nutritional quality and reducing of anti-nutrient factors in SBM. Practical applications Soybean meal (SBM) is one of the most sources of protein in animal and human nutrition. However, the presence of anti-nutritional substances such as lectins or TI limits its use in animal and human feeding. This study was performed to reduce these harmful compounds using SBM acid-catalyzed processing. Therefore, the results of this research may be very useful for feed or food producers and animal nutritionists.