Extrusion of Cereals with Admixture of Soya Bean Grains from Traditional Crops

Abstract

The paper presents characteristics of mixtures of soya bean extrusion process with wheat and corn and soya beans’ meals with these cereals. On the Polish market, soybeans come mostly from traditional crops, for this reason its cultivation is much more expensive than soybeans derived from GM crops. Refuse soybean contains a large amount of fat that can be used as an additive enriching animal feed fat. It is however essential first soybeans processing. The extrusion process is one of the processing method refused soybean or whole soybeans as a component in extruded blends. The study used with isolated hulled and unhulled soybeans. From the analysis of the results obtained for the extrudates of mixtures with wheat and corn with addition of soya bean grains, it can be concluded that both the cutting strength and the hardness of the extrudates was higher in the case of corn compound. The greatest ratio of expansion was achieved for the extrudates of wheat and unhulled soya bean compound. The highest hardness was obtained by subjecting to extrusion a mixture of unhulled soya bean meal with corn, while introducing meal of hulled soya bean resulted in extrudates with about 70% lower hardness.