Nutritive Value of Salt-bed Roasted Soybeans for Broiler Chicks

Abstract

A roaster was built which used heated granular salt (NaCl) as the heat transfer medium. Rapid and uniform roasting of soybeans was accomplished using such equipment. A 33 factorial experimental design was used to determine the effect of the roasting variables on soybeans. Chicken feeding trials and soybean protein availability measurements were used for evaluation.The best roasting conditions were 272° C. salt bed, 20 sec. contact of salt and soybean, and 120 sec. holding time. These roasting conditions also reduced the soybean moisture. Chicken rations containing soybeans roasted at these conditions produced 41 percent and three percent higher weight gains than a raw soybean diet and a commercial soybean meal diet, respectively, at the end of fourth week. It was concluded that the salt bed roasted soybeans were excellent for chick growth.