nutritional evaluation of full-fat soyabean boiled for

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Pertanika J. Trop. Agric. Sci. 19(2/3): 175-182 (1996) ISSN: 0126-6128 Penerbit Universiti Pertanian Malaysia Nutritional Evaluation of Full-Fat Soyabean Boiled for Three Time Periods A.O. FANIMO Department of Animal Science University of Ibadan Nigeria Keywords: nutritional value, full-fat soyabean, rats, weaner pigs ABSTRAK Nilai nutrien kacang soya penuh-lemakyang direbus bagi tempoh masa tiga kali dikaji dalam ujianyang seimbang terhadap tikus dan percubaan memberi makan bersama khinzir penyapih. Nilai peratus protein yang belum dimasak ialah 42.43, 42.7, 43.0 dan 43J bagi kacang soya mentahyang masing-masing direbus 30,60 dan 90 minit. Estrak eter disusun daripada 13.2% untuk contoh mentah kepada 19.0% bagi contoh-contoh yang direbus 90 minit fon. Terdapat sedikit kenaikan dalam kandungan asid amoni dengan penambahan masa memproses sementara pembalikan merupakan kes bagi elemen-elemen mineral dan faktor-faktor antinutrien. Indeks kualiti protein menunjukkan bahawa pengambilan makanan tidak dipengaruhi oleh rebusan. Kadar keefisienan protein (PER) dan nilai penahanan protein bersih (NPR) menurun dengan penambahan masa merebus. Tambahan berat dan pemakanan khinzir bertambah baik (P<0.05) bersama masa merebus, manakala tidak mempunyai kesanyang signifikan terhadap pengambilan makanan. ABSTRACT The nutritional value of full-fat soyabean (FFSB) boiledfor three time periods (30, 60, 90 min) was studied in a balanced experiment on rats and a feeding trial with weaner pigs. The crude protein percentage values were 42.34, 42.7, 43.0 and 43.4 for raw, 30, 60 and 90 min boiled soyabean respectively. Ether extract rangedfrom 12.3% for the raw sample to 19.0% for samples boiledfor 90 min. There were slight increases in the amino acid content with increase in processing time while the reverse was the case for the mineral elements and the antinutritional factors. Protein quality indices showed that feed intake was not influenc by boiling. The protein efficiency ratio (PER) and net protein retention (NPR) values decreased with increasing boiling time. Weight gain andfeed/gain of pigs were improved (P<0.05) with boiling time, while boiling had no significant effect on feed intake. Increasing boiling time tends to improve the nutritive value of FFSB slightly. INTRODUCTION The use of full-fat soyabean (FFSB) for animal feeding has increased, particularly in Nigeria, because the high oil and protein content make it useful for inclusion in diets of high energy and high nutrient concen- tration. Use of the raw bean is limited due to the presence of heat-labile antinutri- tional factors, the most important of which are trypsin inhibitors, which seriously impair protein digestibility (Balloun 1980). Because of this increasing use of soyabean and other legumes for animal nutrition, different technologies have been introduced for feedstuff processing. De- pending on the technology use, the aims of processing are to inactivate the nega- tively acting substances by heat and mechanical treatment to destroy the plant cell structure. The latter should guarantee * Present Address: Department of Animal Production & Health University of Agriculture, Abeokuta, Nigeria

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Page 1: Nutritional Evaluation of Full-Fat Soyabean Boiled for

Pertanika J. Trop. Agric. Sci. 19(2/3): 175-182 (1996)ISSN: 0126-6128

Penerbit Universiti Pertanian Malaysia

Nutritional Evaluation of Full-Fat Soyabean Boiled for ThreeTime Periods

A.O. FANIMODepartment of Animal Science

University of IbadanNigeria

Keywords: nutritional value, full-fat soyabean, rats, weaner pigs

ABSTRAKNilai nutrien kacang soya penuh-lemakyang direbus bagi tempoh masa tiga kali dikaji dalam ujianyang seimbangterhadap tikus dan percubaan memberi makan bersama khinzir penyapih. Nilai peratus protein yang belum dimasakialah 42.43, 42.7, 43.0 dan 43J bagi kacang soya mentahyang masing-masing direbus 30,60 dan 90 minit. Estraketer disusun daripada 13.2% untuk contoh mentah kepada 19.0% bagi contoh-contoh yang direbus 90 minit fon.Terdapat sedikit kenaikan dalam kandungan asid amoni dengan penambahan masa memproses sementarapembalikan merupakan kes bagi elemen-elemen mineral dan faktor-faktor antinutrien. Indeks kualiti proteinmenunjukkan bahawa pengambilan makanan tidak dipengaruhi oleh rebusan. Kadar keefisienan protein (PER) dannilai penahanan protein bersih (NPR) menurun dengan penambahan masa merebus. Tambahan berat danpemakanan khinzir bertambah baik (P<0.05) bersama masa merebus, manakala tidak mempunyai kesanyangsignifikan terhadap pengambilan makanan.

ABSTRACTThe nutritional value of full-fat soyabean (FFSB) boiled for three time periods (30, 60, 90 min) was studied in abalanced experiment on rats and a feeding trial with weaner pigs. The crude protein percentage values were 42.34,42.7, 43.0 and 43.4 for raw, 30, 60 and 90 min boiled soyabean respectively. Ether extract ranged from 12.3% forthe raw sample to 19.0% for samples boiled for 90 min. There were slight increases in the amino acid content withincrease in processing time while the reverse was the case for the mineral elements and the antinutritional factors.Protein quality indices showed that feed intake was not influenc by boiling. The protein efficiency ratio (PER) andnet protein retention (NPR) values decreased with increasing boiling time. Weight gain and feed/gain of pigs wereimproved (P<0.05) with boiling time, while boiling had no significant effect on feed intake. Increasing boilingtime tends to improve the nutritive value of FFSB slightly.

INTRODUCTION

The use of full-fat soyabean (FFSB) foranimal feeding has increased, particularlyin Nigeria, because the high oil and proteincontent make it useful for inclusion in dietsof high energy and high nutrient concen-tration. Use of the raw bean is limited dueto the presence of heat-labile antinutri-tional factors, the most important of whichare trypsin inhibitors, which seriously

impair protein digestibility (Balloun 1980).Because of this increasing use of

soyabean and other legumes for animalnutrition, different technologies have beenintroduced for feedstuff processing. De-pending on the technology use, the aimsof processing are to inactivate the nega-tively acting substances by heat andmechanical treatment to destroy the plantcell structure. The latter should guarantee

* Present Address: Department of Animal Production & Health University of Agriculture, Abeokuta, Nigeria

Page 2: Nutritional Evaluation of Full-Fat Soyabean Boiled for

A.O. FANIMO

increasing nutrient availability for theanimals.

Boiling of soyabean is the most com-monly used farm-adaptable processingmethod in Nigeria (Awosanmi 1988). Theoptimum duration of boiling is an out-standing question. The American SoyabeanAssociation recommends a minimum boil-ing time of 30 min (Monari 1988). In thisstudy, three durations for boiling FFSBwere investigated to determine their effectson the quality and utilization of the bean.

MATERIALS AND METHODS

Processing of Full-fat SoyabeanRaw soyabean was obtained from PfizerLivestock Feeds Limited, Lagos, Nigeria.Raw soyabean packed in jute bags waslowered into a half-drum of boiling waterand allowed to boil for 30, 60, and 90 minrespectively. Timing of the boiling com-menced when the water reached 100°Cafter introducing the bags. The boiled seedswere drained of water and sundried to lessthan 10% moisture level before beingground and stored. Portions were with-drawn for analysis and animal feedingexperiments.

Analytical Procedure

The proximate and mineral composition ofthe processed samples were determinedaccording to the Official Methods ofAOAC (1990). Amino acid analysis wascarried out using column chromatography.The phytin and phytic phosphorus contentof the samples were determined accordingto the method outlined by Young andGreaves (1940). Urease activity was deter-mined according to the procedure de-scribed by McNaughton et al. (1981)while trypsin inhibitor activity (TIA) wasobtained through the procedure outlinedby AOCS (1985).

Biological Evaluation

Twenty-four male albino rats of the Wistarstrain, weighing 52-55 g and appropriately21 days old, were obtained from theFaculty of Veterinary Medicine, Univer-sity of Ibadan rat colony. They weredivided into 6 groups of 4 rats each on thebasis of initial weight. The rats wereindividually housed in perforated perspexcages with facilities for separate faecal andurinary collection.

The composition of the basal diet isshown in Table 1. The soyabean samples tobe evaluated were added at excess of maizestarch to give 10% crude protein on a drymatter basis. Nutritional casein diet wasused as the reference standard. One groupof 4 rats was given the N-free basal diet,and the remaining five groups wererandomly allocated to the test and stan-dard diets.

Rats were offered water and foodadlibitum for 14 days. The rats wereweighed weekly, faecal and urinary collec-tions were made daily for the last 7 days ofthe experiment. The urine from each cage

TABLE 1Composition of the basal diet for rats

Ingredients

Corn starchGlucoseSucroseNon-nutritive celluloseVegetable oilPremix*Oyster shellBone mealSalt (NaCl)

%

64.955.00

10.005.00

10.002.001.002.000.25

•Supplied per kg of diet: 500,000 IU vitamin A; 100,000IU vitamin D3; 800 mg vitamin E; 400 mg vitamin K;1200 mg vitamin B2; 1000 mg vitamin B3; 4 mg vitaminB2; 3000 mg niacin; 4000 mg vitamin C; ll,200mgcholine; 24000 mg manganese; 800 mg iron, 16,000 mgcopper; 18,000 mg zinc; 500 mg iodine; 48 mg selenium;antioxidant (BHT)

176 PERTANIKA J. TROP. AGRIC SCI. VOL. 19 NO. 2/3, 1996

Page 3: Nutritional Evaluation of Full-Fat Soyabean Boiled for

NUTRITIONAL EVALUATION OF FULL-FAT SOYABEAN BOILED FOR THREE TIME PERIODS

was collected in small urine cups contain-ing 3 cm3 of 1 .OM sulphuric acid aspreservative. Each day's collection wasstored in screw-capped bottles at -4°C.Faecal samples were collected daily, bulkedfor each rat, weighed, dried and stored.Duplicate samples of urine, faeces and dietswere taken for nitrogen determination.From the data on nitrogen intake andexcretion, and the weight gain, proteinefficiency ratio (PER) and net proteinretention (NPR) were calculated accord-ing to the procedure outlined by NationalAcademy of Sciences/National ResearchCouncil (NAS/NRC) (1963) and Benderand Doell (1957) respectively, while biolo-gical value (BV) and net protein utilization(NPU) were calculated according to theprocedure of Phillips et aL (1981). The true(nitrogen) N-digestibility was estimatedaccording to the procedure of Dryer(1963).

Feeding Trial with Pigs

Four diets were formulated to contain raw,30, 60, and 90 min boiled FFSB (Table 2).

The diets were iso-nitrogenous and caloric,containing 20% crude protein and 3085kcal ME/kg. A total 36 Large White xLandrace pigs weaned at 28 days, weighinginitially 5.70 ± 0.09 kg, were assigned tofour treatments of nine pigs each. Eachtreatment was replicated thrice with threepigs per replicate. Each replicate washoused in a concrete-floored pen. Feedand water were supplied ad libitum. Thetrial lasted for nine weeks.

Statistical Analysis

Data were subjected to analysis of variance,followed by the Duncan multiple range test(Steel and Torrie 1980) at 5% probabilitylevel to evaluate the difference amongtreatment means.

RESULTS AND DISCUSSION

Tables 3 and 4 show the proximate andmineral composition respectively of the testingredients, while the amino acid composi-tion is shown in Table 5. Processing has nosignificant effect (P>0.05) on the proxi-mate composition. The crude protein value

TABLE 2Composition of diets for pigs

MaizeMaize offalFish mealFull-fat soyabeanBone mealOyster shellPremix*SaltDetermined (Dry matter basis)Crude protein (%)Crude fibre (%)Ether extract (%)

(Raw)

53.5010.005.00*

29.001.250.750.250.25

21.23.83.1

FFSB

(30 min)

53.5010.005.00

29.001.250.750.250.25

21.53.92.1

(60 min)

53.5010.005.00

29.001.250.750.250.25

21.35.33.5

(90 min)

53.5010.005.00

29.001.250.750.250.25

20.35.92.3

•Supplied per kg diet: vitamin A, 10,000 IU; vitamin D3; 2000 IU; vitamin E, 5 IU; vitamin K, 2.24 IU; vitamin Bi2

0.01 mg; riboflavin, 5.5 mg; pantothenic acid, 10 mg; nicotinic acid, 25 mg; choline, 35 mg; folic acid, 4 mg;manganese, 56 mg; iodine, 1 mg; iron, 20 mg; copper, 10 mg; zinc, 50 mg; cobalt, 1.25 mg

PERTANIKA J. TROP. AGRIC. SCI. VOL. 19 NO. 2/3, 1996 177

Page 4: Nutritional Evaluation of Full-Fat Soyabean Boiled for

A.O. FANIMO

TABLE 3Proximate composition of the test ingredients (%)

Dry matterCrude proteinCrude fibreEther extractAshNitrogen-free extract

(Raw)

91.442.2

5.8812.35.14

34.28

FFSB

(30 min)

91.2942.7

6.6518.64.54

27.51

(60 min)

91.7943.0

6.4818.54.54

27.48

(90 min)

91.5143.4

6.7519.04.48

26.37

TABLE 4Mineral composition of the test ingredients (%)

Calcium (Ca)Phosphorus (P)Sodium (Na)Potassium (K)Magnesium (Mg)Iron (Fe)Copper (Cu)Zinc (Zn)Manganese (Mg)

(Raw)

O.731a

0.102a

3.247a

1.380a

0.082a

0.043a

0.0016b

0.008a

0.0057a

FFSB

(30 min)

0.670a

0.099a

2.946ab1.100b

0.075ab0.038ab0.0019a

0.0010b

0.0056a

(60 min)

0.591b

0.086b

2.667b

1.048bc

0.061 bc0.033b

0.0020a

0.0010b

0.0057a

(90 min)

0.502b

0.095ab

1.765C

0.950c

0.059c

0.025c

0.0020a

0.0010b

0.0058a

a, b, c Means with different superscript in horizontal rows are significantly different (P < 0.05)

is higher than values reported by InstitutNational de la Recherche Agronomique(INRA) (1984) but close to the valuereported by Oyenuga (1968) for soyabeangrown in Nigeria. The residual oil value fellwithin the range reported by Balloun(1980) and Tewe (1984). The ash andfibre content agrees with the valuesreported by Balloun (1980) and Tewe(1984).

Soyabean has been reported to bedeficient in the sulphur amino acid -methionine and cystine (Balloun 1980).However, Patrick and Schaibe (1980)reported that the deficiency was due tounavailability rather than to absence. Thismay be a reason for the increased level ofmethionine with processing of the sample

(Table 5). Generally, the mineral elementsof the soyabean decreased (P>0.05) withprocessing. This may be expected sincemost of the minerals are volatile; hence theyare lost in water and through vaporizationduring processing. The longer the productstays in water during processing, the great-er may be the loss. The antinutritionalfactors in the FFSB (Table 6) decreasedwith increased boiling time. This is theaccordance with the findings of McNaugh-ton et al. (1981). None of the soybeanproducts is over-processed, but all wereproperly processed (except raw soybean).

Table 7 contains a summary of thebiological evaluation of protein quality.Although the animals were offered isoni-trogenous diets, their protein intake dif-

178 PERTANIKA J. TROP. AGRIC SCI. VOL. 19 NO. 2/3, 1996

Page 5: Nutritional Evaluation of Full-Fat Soyabean Boiled for

6Z.I 9661 "ill ON 61 1OA IDS DI^OV d O * l f

FFSB

•—v

o

35'

FFSB(60

3.

FFSB(30

35*

FFSS

?

00 <*O 00 *JCO O 00 *-J

Oi <-n Cn OO ^1 K) "*J

(» sj O) WO ^ 4^ Oi

•— o o

w w wbo

w K> ^OO O 00

p o o pCT> O> Cf) LnO0 O0 N - O

N3 NO W ^

b o o boOi Oi U) hO

p p p p<yi O i CT> <-nO O O 4*-

bNO

0 0

CO 00 NJ

bo bo bOi 00

W W ^J00 ro —

Ln Ln ooK> O Oi

Arginine

Histidine

Lysine

Phenylalanine

Tyrosine

Leusine

Isoleusine

Methnionine

Valine

Cystine

Alanine

Glycine

Glutamic acid

Serine

Threonine

Aspartic acid

Io

s

Ifa, >

S5

8

saomaa awn aa>iHi>i0j aanoa NvaavAos xvj-nnj JO NouvmvAa

Page 6: Nutritional Evaluation of Full-Fat Soyabean Boiled for

A.O. FANIMO

TABLE 6Antinutritional factors of FFSB samples

FFSB

(Raw) (30 min) (60 min) (90 min) S.E.±

Trypsin inhibitoractivity (mg/g)Urease activity (pH)

Dye-binding capacity(Cresol red absorbed)(mg/g)Phytin (%)

Phy tin-phosphorus(% total phosphorus)

Phytin-phosphorus (%)

8.51"

0.25a

2.63b

0.95a

45.13a

0.29a

4.43"

0.16b

4.18a

0.60b

28.5b

0.18b

3.2Oc

0.11c

4.22a

0.561be

be26.6

0 . 1 1

2.85d

0.08d

4.32a

0.50c

23.75C

0.15b

a, b, c Means with different superscript in horizontal rows are significantly different (P<0.05)SEM = Standard error of mean

0.18

0.05

0.03

0.20

0.42

0.3

a, b, c, d Means with different superscript in horizontal rows are significantly different (P<0.05)S.E. = Standard error

TABLE 7Biological evaluation of protein quality using rats

Average initial weight(g)

Average final weight(g)Feed intake (g)

Crude protein of diet

Protein intake (%)

Weight gained (%)

Protein efficiencyratio (PER)

Net protein retention(NPR)

Biological value (BV)

True nitrogendigestibility (TND)

Net proteinutilization (NPU)

(Raw)

55.89

59.98

40.12b

9.89

3.97b

5.12C

0.53b

2.08a

41.0a

44.33b

30.68

(30 min)

55.69

63.37

42.38b

10.09

4.0 lb

7.68b

1.95a

2.17a

60.76b

57.59a

35.27

FFSB

(60 min)

55.67

64.55

48.38a

9.99

4.66a

8.88a

2.01a

2.04a

63.97b

55.16a

35.78

(90 min)

56.33

65.13

41.99b

10.14

4.18b

8.80a

2.08a

1.25b

64.66b

55.57a

36.49

S.E.±

0.33

1.32

0.49

0.02

0.07

0.47

0.20

0.03

0.06

1.78

0.17

180 PERTANIKA J. TROP. AGRIC. SCI. VOL. 19 NO. 2/3, 1996

Page 7: Nutritional Evaluation of Full-Fat Soyabean Boiled for

NUTRITIONAL EVALUATION OF FULL-FAT SOYABEAN BOILED FOR THREE TIME PERIODS

TABLE 8Performance of pigs fed boiled full-fat soyabean

Initial weight (kg/pig)

Final weight (kg/pig)

Feed intake (gm/day)

Weight gain (gm/day)

Feed/gain

(Raw)

5.6*

18.00b

620*

196.8b

3.15*

(30 min)

5.6*

21.66*

625*

255*

2.45b

FFSB

(60 min)

5.8*

22.10*

635*

265*

2.40b

(90 min)

5.8*

23.12*

620*

275*

2.25b

S.E.

±

0.09

0.66

0.22

0.64

1.17

a, b, c Means with different superscript in horizontal rows are significantly different (P<0.05)SEM = Standard error of mean

fered, with rats on the 60-min processedFFSB consuming the highest protein(P<0.05). Weight gain reflected the sametrend as protein intake. Net protein reten-tion was higher (P<0.05) in the 90-minprocessed sample than in the others.Biological value, true nitrogen digestibilityand net protein utilization increased(P<0.05) with boiling time.

Variation in performance observedwith rats fed with FFSB is in agreementwith the observations of Bamgbose (1988)and Awosanmi (1988) for poultry that thenutritive value of a protein supplement canbe improved by processing (heat treatment)due to increased availability and digest-ibility of intrinsic nutrients.

Results of the utilization by weaner pigsof the differently processed FFSB (Table 8)show that average daily feed intake was notsignificantly influenced by processing timeof FFSB. This is in accordance with thefindings of Awosanmi (1988) and Bamg-bose (1988) for poultry that processing ofsoyabean may not affect the feed intake.Haywood et al. (1953) reported that thefailure of raw soybean meal and lowtemperature oilseed meals to promote goodgrowth was not due to a lack of feed intakebut due to differences in the nutritional

value of their protein as a result of themethionine deficiency. Feed to gain ratioimproved (P<0.05) in rats and pigs withprocessing time of FFSB. This agrees withthe findings of Veltmann et al. (1987) forchicks.

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AMERICAN O I L CHEMISTS SOCIETY (AOCS).

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AWOSANMI, V.O. 1988. Detoxification andutilization of full-fat soybean {Glycine max)for poultry feeding. Ph.D. thesis, University ofIbadan, Nigeria.

BALLOUN, S.L. 1980. Soybean Meal in PoultryNutrition. American Soybean AssociationPublication. St. Louis Missouri, U.S.A.

BAMGBOSE, A.M. 1988. Biochemical evaluationof some oil seed cakes and their utilization inPoultry Rations. Ph.D. Thesis, University ofIbadan, Nigeria.

BENDER, A.E. and B.H. DOELL. 1957. Note onthe determination of net protein utilization bycarcass analysis. British Journal of Nutrition.

DRYER, J J . 1963. Biological assessment of proteinquality: digestibility of the protein in certainfoodstuffs. South Africa Medical Journal 42:1304-1313.

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HAYWARD, J .W. , H. STEENBOCK andG. BOHSTEDT. 1953. The effect of heat asused in the extraction of soybean oil upon thenutritive value of the protein. J. Nutr. 11: 219-233.

INSTITUT NATIONAL DE LA RECHERCHEAGRONOMIQUE (INRA). 1984. Valimenta-tion des Animaux Monogastrigues (Pore, Lapin,Volailles), ed. I.N.R.A., Paris. France.

McNAUGHTON, J . I . , F.N. REECE andJ. DEATON. 1981. Relationship betweencolour, trypsin inhibitor contents and ureaseindex of soybean meal and effects on broilerperformance. Poultry Science 60: 393-400.

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NATIONAL ACADEMY OF SCIENCES/NATIONAL

RESEARCH COUNCIL (NAS/NRC). 1963.Evaluation of Protein Quality. Pub. No.110, p. 23-27. Washington, D.C.

OYENUGA, V.A. 1968. Nigeria's Feed and FeedingStuffs. Their Chemistry and Nutrition Value. 3rdedn. Ibadan University Press.

PATRICK, H. and PJ. SCHAIBE. 1980. PoultryFeeds and Nutrition 2nd edn. p. 231-232.Westport, Connecticut: AVI.

PHILLIPS, D.E., M.O. EYRE, A. THOMPSON andD. BOULTER. 1981. Protein quality in seedmeals of Phaseolus vulgaris and heat-stablefactors affecting the utilization of protein.Journal of Science Food and Agricultural 32: 432-442.

SlMOVIC, R., J.D. SUMMERS and W.K.BILANSKI. 1972. Heat treatment of full-fatsoybeans. Canadian Journal of Animal Science 52:183-188.

STEEL, R.G.D. and J.H. TORRIE. 1981. Principlesand Procedures of Statistics - A BiometricalApproach, 2nd edn. New York: McGraw-Hill.

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YOUNG, C.T. and J.F. GREAVES. 1940. Influenceof variety and treatment on phytin content ofwheat. Feed Resources 5: 103-105.

(Received 18 January 1996)(Accepted 10 December 1996)

182 PERTANIKA J. TROP. AGRIC. SCI. VOL. 19 NO. 2/3, 1996