Soybean

A plant species belonging to the legume family. Soy is classified as an oil seed and has been used in China for 5,000 years as a food and medicine. Soybean is an important food and industrial crop at the global level. It is distinguished from the rest of the other types of legumes that it contains all the eight essential amino acids

places of cultivation

The United States, Brazil, Argentina, China and India

food utilization inhibitors

Soybean seeds contain many food utilization inhibitors, the most important of which are trypsin inhibitors, hemoglotonin, lactin and saponins.

1- Trypsin Inhibitor: Raw soybeans contain trypsin inhibitor that binds with trypsin (a digestive enzyme) in the small intestine and forms an inactive compound that prevents trypsin from digesting protein, which affects growth and the feed conversion factor. However, trypsin inhibitor is sensitive to heat and therefore heat treatment is required before soybean is used in feed.

2- Lectin is a glycoprotein that binds to the villi and reduces the absorption of nutrients. Lactin breaks down with heat.

3- Saponin reduces the absorption of nutrients

4- Other inhibitors contained in raw soybeans, such as anti-vitamins, urease enzyme, and plant sterols, which interfere with the absorption of carotenoids and vitamin E.

The most important by-products of soybean are:

soybean meal

Soybean meal is the most important protein source used in feed. Soybean meal is considered a secondary product after extracting the oil from the soybean bean. There are many treatments that soybean undergoes, and as a result, the resulting products are varied.

Soybean meal is classified in the market according to the amount of protein it contains. There are two main types in the market, the first with a high protein content (47-48% protein and oil content, in addition to 3% fiber, which is extracted from the de-hulled seeds. And The high variety is low in protein (44% protein in addition to oil content with 6-7% fiber (seed product with shell).