Roasted Soybean Research Articles

Raw Soybeans and Roasted Soybeans of Different Particle Sizes. 2. Fatty Acid Utilization by Lactating Cows1,2

This study was conducted to examine the effects of feeding whole raw soybeans and roasted soybeans of different particle sizes on utilization by ruminal bacteria and lactating cows. Five cows with ruminal and duodenal cannulas were used in a 5×5 Latin square design. Diets contained 55% corn silage and 45% concentrate. Treatments were control (Ca soaps at 4.24% of dietary DM), whole raw soybeans, whole roasted soybeans, cracked roasted soybeans, or ground roasted soybeans. All soybean diets contained 19.7% soybeans. Source of fat (Ca soaps vs. soybeans) caused more differences in utilization of fatty acids than did processing of soybeans. Ruminal bacteria harvested from cows fed roasted soybeans had higher fatty acid content than from cows fed raw soybeans. Different methods for calculation of ruminal biohydrogenation of fatty acids are discussed. Roasting tended to increase the total tract digestibility of fatty acids, and roasted soybeans tended to increase polyunsaturated fatty acids in milk compared with raw soybeans, primarily because of changes in concentration of C18:2. Change in particle size of roasted soybeans had minor effects on utilization of fatty acids. Decisions on processing of soybeans need to be based primarily on factors other than fatty acid digestibility.

Raw Soybeans and Roasted Soybeans of Different Particle Sizes. 1. Digestibility and Utilization by Lactating Cows1,2

This study examined effects of dietary whole raw soybeans and roasted soybeans of different particle sizes on digestibility and performance of lactating cows. Five cows with ruminal and duodenal cannulas were used in a 5 × 5 Latin square design. Diets contained 55% corn silage and 45% concentrate. Treatments were control and whole raw, whole roasted, cracked roasted, and ground roasted soybeans. All soybean diets contained 19.7% soybeans (DM basis). Roasted soybeans fed to cows decreased ruminal NH3 N and branched-chain VFA. Apparent N disappearance from the intestines tended to be higher (percentage of duodenal flow) for cows fed whole roasted soybeans than for those fed whole raw soybeans. Roasting increased the undegraded protein of soybeans. Roasted soybeans increased milk yield but had no effect on milk composition compared with raw soybeans. Decrease in the particle size of whole roasted soybeans tended to increase intestinal digestion of N (percentage of duodenal flow) but may have decreased undegraded protein of soybeans. Milk yield and composition were not affected by particle size of roasted soybeans. Dietary whole or cracked roasted soybeans to dairy cows are recommended when soybeans are fed as a relatively high proportion of dietary DM or when undegraded intake protein is limiting in the diet.

Effect of processing of soybeans on release of free fatty acids and subsequent effects upon fiber digestibilities (1993)

Two in vitro experiments were conducted to determine the rates of lipolysis and biohydrogenation of fat from raw or processed soybeans and to examine subsequent effects upon fiber digestibilities. In experiment 1, substrates containing soy oil; raw soybeans; extruded soybeans; and soybeans roasted at 270,295, or 325 °F were incubated with ruminal contents for 2, 4, 6, 12, or 24 hr, and release of free fatty acids was measured. The fatty acids released from substrates containing soy oil, extruded soybeans, and raw or roasted soybeans reached maximums at 4, 6, and 12 hr incubations, respectively. Fatty acids in roasted soybeans were subjected to less biohydrogenation than those in raw or extruded soybeans, suggesting that fatty acids of roasted soybeans are protected partially from ruminal bacteria. At all incubation times, the substrates containing soy oil or extruded soybeans had lower and those containing roasted soybeans had higher fiber digestibilities.; Dairy Day, 1993, Kansas State University, Manhattan, KS, 1993

The effect of processed soybeans and added energy in calf starters on the growth of Holstein calves (1991)

In Trial 1, 91 Holstein calves were fed starters containing either soybean meal (SBM), extruded soybeans (ESB), roasted soybeans (RSB), SBM+soy oil (SO), or SBM+rumen inert fat (RIF) from birth to 10 wk of age. There were no differences in overall feed consumption, except that calves fed RSB consumed more than calves fed SBM+SO. There were no significant differences in weight gains, but calves fed SBM+SO tended to gain less. In trial 2, 71 Holstein calves were fed starters containing roasted soybeans from birth to 10 wk of age. Three of the starters contained 18% protein and soybeans roasted at 210, 260, or 290 F; the fourth starter contained 15% protein and soybeans roasted at 260 F. Calves fed starter containing soybeans roasted at 290 F consumed more feed, gained more weight, and were more efficient in converting feed and energy to gain than were the other calves fed 18% protein. Feed consumption was high and gains were intermediate by calves fed starter containing 15% protein. Growth in body size correlated with weight gains.; Dairy Day, 1991, Kansas State University, Manhattan, KS, 1991;

Microbe Phobia & Kitchen Microbiology

MICROBIOLOGY is a difficult subject to introduce to students. The news media publish many articles about microbes that cause disease but few articles about microbes that are useful. Students have the impression that microbes are harmful and they fear studying them. We call this attitude microbe phobia, or a fear of microbes. The teacher must convince impressionable students that many microorganisms make products that we use every day and that microbes have an important role in our life. We devised a simple exercise that involves student participation and helps students overcome microbe phobia. Students learn that many substances which are part of their daily lives are due to the action of microbes. Many of these substances are found in the kitchen (Table 1). Barely a day goes by without the use of some of these products. We use this exercise effectively in elementary, middle and secondary schools. Students find the information interesting and respond enthusiastically to questions. Students are impressed by the number of products found in the kitchen that are made by the action of microbes. A large grocery sack is filled with various articles found in the kitchen (Table 1). We usually select eight or 10 items to add to the sack; the selection depends upon the amount of time available and the class level. We always include articles the students commonly use such as bread, cheese, olives, pickles, vinegar and yogurt. Student participation is encouraged by having individuals pick an article from the sack, tell other students what the article is and of what use it is to people; they then try to identify what type of microorganism formed the product. We purposely eliminated the scientific names of the microorganisms because experience showed that too much detailed information discouraged students. Students are amazed by some of the processes. For example, some do not realize that bread rises because of the action of yeast on the sugars in the dough. Fermentation produces a gas, carbon dioxide, that causes the bread to rise. Ethanol produced by the fermentation evaporates during baking. Bacteria are added to sour dough bread to produce lactic acid and the characteristic sour flavor. In fact, the bacterium added to San Francisco sour dough bread is called Lactobacillus san francisco. The importance of microorganisms in the harvest of cocoa and coffee is unexpected. Yet, microbes are essential for their flavors. Microbial activities help remove the beans from the cocoa plant fruits and the coffee from the berries. Soy sauce is made from soy beans in two steps. First, roasted soy beans and wheat are inoculated with a mold for the initial fermentation. After the mold covers the wheat and soy beans and forms a substance called koji, a second fermentation is started by the addition of bacteria. This fermentation is allowed to proceed for about a year to produce soy sauce. Most of the foods shown in Table I are produced by fermentation. The acids, alcohols and other compounds made by the fermentation help preserve the foods, as well as give them characteristic flavors and texture. Sometimes specific bacteria or yeasts are added to produce the changes in the raw material and the typical flavors. For example, although cottage Table 1. Food or other substances found in the kitchen that use microorganisms in their production.

Evaluation of various extracted vegetable oils, roasted soybeans, medium-chain triglyceride and an animal-vegetable fat blend for postweaning swine.

A total of 280 crossbred pigs weaned at 21 d of age and weighing approximately 6 kg were utilized in five replicates to evaluate pig growth responses when fed a basal diet or one of several dietary lipid sources during a 4-wk postweaning period. A basal corn-soybean meal-corn starch-dried whey diet was compared with diets supplemented at a 7.75% level with one of the following lipid sources: corn oil, coconut oil, soybean oil, medium-chain triglyceride (MCT) or an animal-vegetable blend. A sixth treatment evaluated a roasted soybean diet formulated to an energy:lysine level equivalent to that of the fat-supplemented diets. In Exp. II, 36 crossbred weanling barrows were used to determine apparent fat and N digestibilities when soybean oil, roasted soybean, coconut oil or the MCT-supplemented diets were fed. Although pigs fed coconut oil grew somewhat faster, fat inclusion generally did not increase pig growth rate or result in lowered feed intake during the initial weeks postweaning; during the latter portion of the starter phase the addition of dietary fat resulted in a higher growth rate but feed intake was unaffected, resulting in an overall improvement in feed-to-gain ratio (P less than .05) for all but the roasted soybean diet. Pigs fed coconut oil had higher serum triglyceride and lower serum urea concentrations than did pigs fed diets containing most other lipid sources. Pigs fed MCT and coconut oil diets had a higher (P less than .01) apparent fat digestibility during the initial 2 wk postweaning than pigs fed soybean oil or roasted soybean diets. Pigs fed MCT and roasted soybeans had poorest growth rates; apparent fat and N digestibilities were lowest (P less than .05) for the roasted soybean diet.

Pig Performance When Fed Diets Supplemented with Soybean Meal, Roasted Soybeans or Extruded Soybeans in Pellet or Meal Form

One hundred forty-four crossbred pigs weighing approximately 19.5 kg were used in an experiment to measure the performance of growing-finishing pigs fed a basal corn diet supplemented with either soybean meal (SBM), roasted soybeans (RSB) or extruded soybeans (ESB) fed in both pellet and meal form. Average daily gain (ADG), average daily feed intake (ADFI) and feed efficiency (F/G) for a grower phase (0–56 d), a finishing phase (57–105 d) and an overall (0-105 d) were measured as well as backfat thickness of pigs corrected to 100 kg live weight. Overall (0–105 d), pelleting significantly ( P < .05) improved ADG for pigs fed diets supplemented with either SBM or RSB but not ESB when compared to the same diets fed in meal form. Average daily gain was significantly improved ( P < .05) for the pigs fed the pelleted SBM diet when compared to all other diets (RSB and ESB fed in pellet or meal form and SBM in meal form). Average daily feed intake was significantly reduced ( P < .05) for pigs fed either pelleted or meal diets supplemented with RSB or ESB as compared to the pigs fed diets supplemented with SBM. Pelleting significantly ( P < .05) improved feed efficiency with each of the diet treatments (SBM, RSB, and ESB). Backfat thickness was not significantly ( P > .05) affected by source of supplement or the form of the diets (pellet or meal).

Corn, Wheat, Milo and Barley with Soybean Meal or Roasted Soybeans and Their Effect on Feedlot Performance, Carcass Traits and Pork Acceptability

Corn, Wheat, Milo and Barley with Soybean Meal or Roasted Soybeans and Their Effect on Feedlot Performance, Carcass Traits and Pork Acceptability

Fungal Contamination of Cereals and Their Products, and Aflatoxin Productivity of Aspergillus flavus Isolated

In order to obtain a breaf information albout extent of Contamination of foodstuffs by fungi especially by Aspergillus flavus which is known to produce aflatoxin, fungal and bacterial examination of flours and cereals on sale, such as buckwheat flour, wheat flour, roasted soybean flour, soybean and peanut, were carried out. Isolated fungi were identlfied and aflatoxin productivity of A. flavus found among them was studied.Test material was suspended and homogenized in phosphate buffer saline and mix-cultured in potato dextrose agar containing chloramphenicol. After 7 days incubation at 27°C, number of the colonies of fungi and yeasts developed were counted. Fungi and yeasts were found from 77% of the materials tested over all; and 100, 90, 45.5, 78.9 and 73.3% from buckwheat flour, wheat flour, roasted seybean flour, soybean and peanut, respectively. Number of fungi and yeasts in average in each foodstuffs tested were as follows: 23, 000/g in buckwheat flour, 240/g in wheat flour, 90/g in roasted soybean flour, 130/g in soybean and 280/g in raw non-shelled peanut.Bacterial counts made on plain agar were as follows: 170, 000/g in buckwheat flour, 860/g in wheat flour, 130/g in roasted soylbean flour, 400/g in soybean and 540/g in raw nonshelled peanut. Degree of fungal contamination did not correlate with that of bacterial contamination. Moisture contents of the test materials also showed no correlation with degree of fungal or bacterial contamination.The most prevaling genus among isolates of fungi was Penicillum (43.8%) and next one was Aspergillus (24.0%). In addition to them, Cladosporium (6.3%), Rhizopus (3.1%), Cephalosporium (2.1%), Scopulariopsis (2.1%), Epicoccum (2.1%), Paecilomyces (2.1%), Mortierella (1.0%), Gonatobotrys (1.0%), Botrytis (1.0%), Monilia (1.0%) and Mucor (1.0%) were also isolated.Among 23 strains of the isolates of Aspergillus, 10 were identified as A. flavus, of which 7 were isolated from buckwheat flour and the others were from wheat flour. Five strains of them were proved to elaborate aflatoxin B1 and/or B2 in vitro. Most of them produced the toxin only in a small amount, but one strain which was isolated from wheat flour produced toxin B1 in fairly large amount. It was estimated to be 23.2mg/kg of the mold rice medium by fluorodensitometric method. Toxicity of this toxin was tested by chicken embryo method. The value of LD50 was 0.125μg/Egg.Aflatoxin itself was not detected directly in the material from which A. flavus was isolated.