The value of soybean seeds due to the inactivation of antinutrients

Abstract

The research is aimed at solving a pressing problem, in particular, at the balanced management of seed products after their harvest, which would take into account the realities of Ukraine both from the standpoint of its modern resource supply and the far-sighted perspective of post-war recovery in the understanding of the fact that its effectiveness will undoubtedly depend on the pace of production.Soybean is a unique highly productive crop, characterized by a significant content of protein, fat, minerals and vitamins, due to which it has an extremely high feed and nutritional value. At the same time, its grain contains a number of anti-nutrients, mainly of a protein nature, which significantly reduce the digestibility of nutrients and limit the use of soybeans in their natural form. Inactivation of these factors is possible by using various processing methods, among which the most effective are thermal (extrusion, granulation, autoclaving, steaming, etc.), which ensure an increase in the biological and protein value of the feed.The optimal processing parameters are determined by the activity of inhibitors, urease and protein solubility, which allows obtaining a high-quality product. Thus, the competent use of soybean processing technologies is a key factor in increasing its nutritional value, improving protein digestibility and increasing the efficiency of feeding farm animals and poultry. It has been established that soybean seedshave an extremely high nutritional and feed value due to the significant content of protein (35-45%), fat (18-22%), carbohydrates, minerals and vitamins. However, it contains a number of anti-nutrients (protease inhibitors, urease, lectins, saponins, phytates, etc.), which reduce the biological value of proteins and complicate the absorption of nutrients.It has been determined that the inactivation of anti-nutrients is a key technological stage that determines the nutritional, feed and industrial value of soybean seeds. Without this treatment, soybean remains of limited suitability for safe consumption, while after a properly organized process it becomes a high-quality protein resource. The feasibility of conducting research on the quality of soybeans processed by various known methods, as well as the development and testing of new approaches, is emphasized. It has been studied that the use of extrusion for soybean seeds is a promising direction. Such treatment contributes to the inactivation of anti-nutrients, improving the digestibility of nutrients and increasing the biological value of feed, which ultimately has a positive effect on the productivity of farm animals.