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Relevant bibliographies by topics / Raw Toasted soya beans

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Academic literature on the topic 'Raw Toasted soya beans'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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Journal articles on the topic "Raw Toasted soya beans"

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Huisman, J., A. F. B. Van Der Poel, P. Van Leeuwen, and M. W. A. Verstegen. "Comparison of growth, nitrogen metabolism and organ weights in piglets and rats fed on diets containing Phaseolus vulgaris beans." British Journal of Nutrition 64, no. 3 (1990): 743–53. http://dx.doi.org/10.1079/bjn19900076.

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The effects of lectins in the diet have been mainly studied in rats. An important question is whether results obtained in rats can be extrapolated to larger animals like the pig. Phaseolus vulgaris beans are rich in toxic lectins. Therefore a study was carried out to compare the effects of diets containing 200 g Phaseolus vulgaris beans (raw or toasted)/kg in rats and piglets. Live-weight gain, nitrogen digestibility and N balance were much lower in piglets than in rats fed on diets containing raw beans. Live-weight gain and N balance were slightly negative in the piglets. When toasted beans w

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Huisman, J., Th Heinz, A. F. B. Van Der Poel, P. Van Leeuwen, W. B. Souffrant, and M. W. A. Verstegen. "True protein digestibility and amounts of endogenous protein measured with the 15N-dilution technique in piglets fed on peas (Pisum sativum) and common beans (Phaseolus vulgaris)." British Journal of Nutrition 68, no. 1 (1992): 101–10. http://dx.doi.org/10.1079/bjn19920070.

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The faecal and ileal true protein digestibilities of the raw pea (Pisum sativum) varieties finale and frijaune and the ileal true protein digestibility of steam-processed common beans (Phaseolus vulgaris) were measured in piglets using the 15N-dilution technique. The faecal true protein digestibility of both pea varieties was about 97. The ileal true protein digestibility was between 93 and 95, indicating that the pea protein is almost completely enzymically digested in the small intestine. The faecal apparent protein digestibility was 85 for both varieties while at the ileal level it was 79 a

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F.B., Fraikue, Amihere G., and Hackman B. "THE USE OF OATS AND SOYA BEANS IN THE PREPARATION OF FOOD SUPPLEMENT." International Journal of Advanced Research 13, no. 02 (2025): 211–20. https://doi.org/10.21474/ijar01/20370.

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The advancement of convenient food from available raw materials has received a lot of attention but not for all cereals and legumes. This research was aimed to produce highly convenient food made from oats and soya bean flour for the production of food supplement. An experimental research design was used for the study. Contextually 24 respondents were purposively and conveniently sampled and questionnaire was used to sensory analyse primary data. Results were analysed using SPSS, frequency tables and graphs. Majority of the respondents stated that they did not know oats and soya beans could be

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Saater, Ape, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia, and Odey Bessie Agwu. "Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour." Asian Food Science Journal 24, no. 2 (2025): 1–17. https://doi.org/10.9734/afsj/2025/v24i2768.

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The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation of samples: maize flour/boiled unfermented locust bean seeds flour (MULB), maize flour/fermented locust bean seeds flour (MFLB), maize flour/sprouted locust bean seeds flour (MSLB), and maize flour/toasted locust bean seeds (MTLB) based on the 16% protein requirement by the protein advisory group for complementary foo

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5

ERUVBETINE, D., and P. K. ADEJOBI. "PREPARATION OF CASS-SOYA CONCENTRATE FOR INCLUSION IN POULTRY DIETS (IN-VITRO STUDIES)." Nigerian Journal of Animal Production 27 (January 3, 2021): 50–54. http://dx.doi.org/10.51791/njap.v27i.1877.

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ABSTRACT  A study was conducted to determine the best means of processing cassava and soybeans together in a suitable proportion to produce a concentrate of good physical and nutritive quality for feeding to poultry. Samples of cassava and soybeans were subjected to six different processing techniques and mixed together in different proportions viz. 80:20, 60:40 or 50:50. The processing techniques were as follows; toasted soybeans and dried cassava chips were mixed together and ground in sample A while toasted soybeans and cassava were ground separately before mixing in sample B. Samples

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Zhang, Yan Fang, Chun Ling Xiao, Xin Jia, Qiong Jie Li, Yuan Yuan Xue, and He Qing Chai. "Study on Extraction of Natural Black Soya Bean Peptide and Antioxidant Activity." Advanced Materials Research 634-638 (January 2013): 1066–70. http://dx.doi.org/10.4028/www.scientific.net/amr.634-638.1066.

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With black beans as raw materials, different factors on natural black beans peptide yield influence, and through the establishment of DPPH • system, OH • system, reducing power system measurement for the determination of different concentration of black soya bean peptide oxidation stability. The results showed that the liquid material ratio 17.5,leaching 42°C,extracting 55 min, black beans peptide extraction is 2.386 mg/g. Black beans peptide in various system all have certain oxidative stability, in the concentration of 0.04mg/ml to 74.05% clearance of DPPH• , in 0.06mg/ml concentration of OH

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Du, Yan, Fusheng Chen, Chen Chen, and Kunlun Liu. "Monitoring and traceability of genetically modified soya bean event GTS 40-3-2 during soya bean protein concentrate and isolate preparation." Royal Society Open Science 7, no. 10 (2020): 201147. http://dx.doi.org/10.1098/rsos.201147.

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To evaluate DNA fragmentation and GMO quantification during soya bean protein concentrate and isolate preparation, genetically modified soya bean event GTS 40-3-2 (Roundup Ready TM soya bean, RRS) was blended with conventional soya beans at mass percentages of 0.9%, 2%, 3%, 5% and 10%. Qualitative PCR and real-time PCR were used to monitor the taxon-specific lectin and exogenous cp4 epsps target levels in all of the main products and by-products, which has practical significance for RRS labelling threshold and traceability. Along the preparation chain, the majority of DNA was distributed in ma

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CLARKE, E. J., and J. WISEMAN. "Developments in plant breeding for improved nutritional quality of soya beans II. Anti-nutritional factors." Journal of Agricultural Science 134, no. 2 (2000): 125–36. http://dx.doi.org/10.1017/s0021859699007443.

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Nutritional value of most plant materials is limited by the presence of numerous naturally occurring compounds which interfere with nutrient digestion and absorption. Although processing is employed widely in removal of these factors, selection of cultivars of soya beans with inherently low levels would have a considerable impact on efficiency of non-ruminant livestock production. The review considers the role of plant breeding in achieving this objective. The most abundant trypsin inhibitors are the Kunitz and the Bowman–Birk inhibitors, containing 181 and 71 amino acids respectively. The Kun

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Belmar, R., and T. R. Morris. "Effects of raw and treated jack beans(Canavalia ensiformis) and of canavanine on the short-term feed intake of chicks and pigs." Journal of Agricultural Science 123, no. 3 (1994): 407–14. http://dx.doi.org/10.1017/s0021859600070428.

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SUMMARYFour experiments were conducted in the Yucatán, Mexico, in 1991 and 1992 to study feed intake in 24 h trials with chicks and pigs fed diets containing either raw or treated jack beans or conventional diets with added canavanine.Feed intake of chicks in the first hour was markedly reduced and feed intake of pigs was severely reduced when raw jack beans (300 g/kg for chicks, 250 g/kg for pigs) were included in their diets. Feed intake of pigs diminished to a greater extent than that of chicks when treated beans (300 g/kg) were included in the diet. Short-term feed intake of chicks was not

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Penido, Fernanda Côrrea Leal, Isabelle Cristine Ramos Lourenço, Lívia Mariana da Silva, Cleverson Fernando Garcia, and Flávia Augusta Guilherme Gonçalves Rezende. "CHEMICAL COMPOSITION, ANTIOXIDANT ACTIVITY, AND FATTY ACID PROFILE OF COCOA NIBS." International Journal of Research -GRANTHAALAYAH 9, no. 6 (2021): 168–76. http://dx.doi.org/10.29121/granthaalayah.v9.i6.2021.4024.

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Cocoa nibs ( cacao L.) are the cocoa beans after being fermented, dried, broken into small pieces, and then toasted. The cocoa nib composition is primordial for producers, industry, and final consumers because it affects the final quality of the raw material and any derivative product. The chemical composition was analyzed using , , , and Scharrer-Kurschner methods. The results showed that the cocoa nibs studied were rich in lipids (44.02 ± 5.22%), followed by carbohydrates (25.30%), raw fiber (12.85 ± 3.67%), protein (10.73 ± 1.80%), and ash content (2.58 ± 0.15%). The fatty acid profile was

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Book chapters on the topic "Raw Toasted soya beans"

1

Wetscherek, W. "Raw and processed full-fat soya beans in diets for broilers and growing or fattening pigs." In Recent Advances of Research in Antinutritional Factors in Legume Seeds and Rapeseed. Brill | Wageningen Academic, 1998. https://doi.org/10.1163/9789004683921_047.

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