bluuebunny/crossref_metadata_2025_split huggingface dataset:
Soybean pest management
Authors: Athow K. L. 
Published: March 2007

AbstractThe rapidly growing world population and rising cost of fossil fuel has caused the increase in importance of soybeans as a source of high protein food and quality vegetable oil. The area planted with soybeans is not likely to increase greatly because of geographic adaptation and environmental limitations. Any large increase in the quantity of soybeans, therefore, must come from increases in yield per unit area, that is, increased production efficiency. Part of this can be accomplished by improved pest management systems that use cultural, mechanical, biological, ecological, and chemical methods to reduce the 30% loss caused by insects, weeds, and diseases. Pest control strategies are discussed.
Improving the quality of the soybean
Authors: Smith K. J. 
Published: March 2007

AbstractSoybeans, once a relatively minor farm commodity, have become the world's most abundant source of vegetable protein and oil. This growth in popularity, much of which has occurred in the last 20 years, has been made possible partly by genetic improvements that have successfully adapted soybeans to a wide variety of environmental conditions. To date, however, soybean breeders have concentrated their research efforts on increasing the quantity rather than the quality of soybeans. This paper summarizes genetic research currently underway to improve the quality of soybeans and/or soybean products. It also examines research efforts to improve the soybean's fatty acid composition, change the amino acid profile and reduce antinutritional factors.
Increasing the supply of soybeans
Authors: Thompson W. N. 
Published: March 2007

AbstractThe increase in supply and use of soybeans during the past 40 years has been a dramatic change in world agriculture—the “Dark Green Evolution.” The driving forces have been expanding population and income levels, increasing demand for protein and edible oils, pressures on other crop prices, and production and utilization research. The large growth of supply has been in temperate areas of North and South America, where increases will continue but at much slower rates than in the past. Production will increase in tropical and subtropical areas and soybeans will truly become a worldwide commercial crop. The rate of increase in supply will depend largely on the magnitude and effectiveness of research, education and developmental programs designed to exploit the full potential of the soybean to upgrade diets and alleviate the growing world malnutrition problem.
A new soybean for human consumption in the tropics
Authors: Banafunzi N. M. S. , Mena B. A. , Rangel D. I. , Mastache L. A. A. , Molina M. M. L. , Gantes. V. M. H. , Marquez B. S. R. 
Published: March 2007

AbstractModern technology, especially in animal husbandry, has made remarkable progress. Even with all recent advances in animal reproduction (animal protein), we have not been able to keep pace with the rapid population growth rate in order to meet the demand for protein. This discrepancy in demand and supply for animal protein is even more severe in the tropics. The tradition of producing cereals and legumes to feed animals for conversion to meat (protein) is no longer feasible. Usually, animal proteins have complete profiles of essential amino acids, whereas those of plant origin are deficient in one or more of them. Soybean proteins, however, have about the same nutritional value as those of animals, and it is available for direct consumption by humans at a low cost. Because of the “off” or painty flavor, soybeans were not used for direct human consumption for a long time, except in areas such as China, Japan, Korea and Indonesia. Two major limiting factors for production of soybeans in the tropics are (a) lack of varieties adapted to low latitude and shorter days of the cool season, or to high altitude and low temperatures of the tropics, and (b) lack of varieties that are mild in beany flavor and appropriate for direct human consumption. A cross of the selected soybeans Kahala × Lee 68″ was made at Iguala ISAAEG Research Station. Several lines were selected in the F4 generation with good agronomic and organoleptic properties. The resulting variety has been evaluated from 0 to 40° latitude and in the short growing season of low latitude; results were good. The ISAAEG‐BM2 variety of soybean is mild in flavor, and the heat treatment commonly applied to denature antinutritional factors is sufficient to completely eliminate the painty flavor. Details for the synthesis of ISAAEG‐BM2 variety and the recommended cultural practices for its maximal yield is discussed.
Extraction of oil from soybeans
Authors: Serrato A. Garcia 
Published: March 2007

AbstractModern processing plants extract soyabean oil by solvent liquid transfer. Soyabeans are cleaned, cracked, dehulled and conditioned into a thin flake before they enter the extractor. Extraction is by successive, countercurrent washes of hexane solvent. The extracted flakes are then carried by a sealed conveyor to be desolventized in enclosed vessels by application of jacket and sparge steam. Hexane is removed from the oil in rising film evaporators and with final vacuum distillation. Hexane is recovered from the meal and the oil in atmospheric condensers. The complete plant installation is explosion‐proof and all equipment is sealed and vapor‐proof. For a good operation, soyabeans must be clean, undamaged and at the correct moisture and temperature. Parameters of the process in the plant are: tonnage, hexane loss and energy usage. Oil quality is measured in terms of free fatty acids, absence of residual hexane and crude oil color. Meal quality is determined by residual oil, moisture, protein, urease activity protein solubility and mesh size in the finished product. Innovations at modern plants include degumming of the oil, lecithin drying and blending and production of soyabean meal with high protein solubility for human consumption.
Degumming, refining and bleaching soybean oil
Authors: Wiedermann L. H. 
Published: March 2007

AbstractThis subject deals with the removal of the fat‐soluble impurities from crude soybean oil. These impurities may be present in true solution or in a colloidal state; their effective removal is necessary to achieve quality standards for end‐use products. The processing step options for the removal of these impurities in any given situation are easily defined; the conditions and practices used, however, are the primary concern of this paper. International trading of soybean oil mandates the degumming step. The increased use of import/export soybean oil increases the importance of this processing practice. Pretreatment and effective contact time are the critical issues. Refining, as a specific process, deals primarily with free fatty acid removal, with or without simultaneous degumming as a single‐step operation. State‐of‐the‐art wet, chemical refining practices are described, and the current limitations and future opportunities for the physical refining of soybean oil are discussed. The importance of the bleaching step cannot be overstated and it should be noted that color reduction is only coincidentally achieved. The primary function of the bleaching process is to remove oxidative breakdown products, and the degree or level of treatment should be consistent with that objective. Underbleaching and thermal decolorization (deodorization) of soybean oil are misguided practices. Once “cleaned‐up” through adequate bleaching, an oil should be guarded against thermal/oxidative abuse.
Processing and utilization of by‐products from soy oil processing
Authors: Woerfel J. B. 
Published: March 2007

AbstractCrude soybean oil contains a number of materials which must be removed to produce a neutral, bland‐flavored and light‐colored refined oil. While at times these materials may have been considered waste constituting a disposal problem, they are, in fact, valuable byproducts when efficiently recovered and processed. Methods of recovery and processing lecithin, soapstock and deodorizer distillate at the refinery level are reviewed. Process and analytical control are discussed. Some of the important end uses are listed.
Germination of soybeans and its modifying effects on the quality of full‐fat soy flour
Authors: Suberbie F. , Mendizábal D. , Mendizábal C. 
Published: March 2007

AbstractUsually, full‐fat soy flour has some disadvantages in flavor, odor and stability. A soybean germination process was developed to improve the quality of full‐fat soy flour. Advantages of the process were evaluated determining protein dispersibility index (PDI), trypsin inhibitor (TI) and lipoxygenase activities, milling capacity, odor and flavor score during the different stages of the process. In the final stages of the process, a marked decrease in lipoxygenase and TI activities were observed. The PDI increased with germination time in unheated soybeans. Odor and flavor scores improved substantially. Milling capacity dropped as germination time was increased.
Methods for analysis of processed soya oil
Authors: Frankl G. 
Published: March 2007

AbstractIn a soybean oil processing plant, instrumental analysis plays an important role in monitoring the quality of oil produced. It is capable of providing analytical data with greater sensitivity, selectivity and efficiency than manual analysis. Some of the latest developments in instrumental methods are discussed with regard to their use in soybean oil analysis. Particular attention is paid to liquid chromatography, atomic absorption spectrophotometry, nuclear magnetic resonance and colorimetry. Relevant applications of each are given.
Fat levels in layer feeds
Authors: Reid B. L. 
Published: March 2007

AbstractSupplemental fat, at levels up to 4–6% of the diet, has been shown to produce an “extra‐caloric effect” beyond explanation, on the basis of metabolizable energy (ME) contribution to the diet. In addition, during periods of high‐temperature stress (above 27 C mean daily temperature), consumption of ME above maintenance requirements decreases to an extent incompatible with economic production of eggs. The feeding of supplemental fat under these conditions to hens less than 50 weeks of age resulted in increased ME intakes and significant increases in egg production, egg weight, or both. This improved performance has been found to be associated with both the reduced heat increment of most diets when fat is added, and the effect on ME consumption. Fatty acid composition was not found to be related to improved performance.
Energy levels for broilers
Authors: Waldroup P. W. 
Published: March 2007

AbstractOne of the most important decisions to be made in feeding poultry is to determine the level of energy that will balance growth, carcass quality and efficiency of feed utilization with profitability of production. Strict adherence to measures of efficiency such as feed:gain ratios has caused many to overlook the potential benefits of modifying energy levels periodically to adjust to changes in price relationships among ingredients and in cost and quality of the finished product. It has been consistently shown that if an adequate quantity of essential nutrients is maintained in relationship to dietary energy, increasing levels of dietary energy for broilers results in a more rapid rate of gain and improvement in feed conversion efficiency. Controversy exists regarding the influence of dietary energy levels on carcass composition and quality, but in general, carcass fatness increases as dietary energy level increases. Selecting the optimum dietary energy level for broiler diets depends upon many factors, not all of which have been fully defined or quantitated. Higher energy levels may allow for more rapid gains or for a greater quantity of meat to be produced in a given time so that capital costs of housing, equipment and labor may be reduced. On the other hand, the ingredient and production costs of higher energy diets in contrast to diets of lower energy density may negate the benefits of improved performance.
Color, trypsin inhibitor and urease activity as it affects growth of broilers
Authors: McNaughton J. L. 
Published: March 2007

AbstractIn five experiments, the relationships among trypsin inhibitor contents, urease index and color in soybean meal (SBM), and the effects of those relationships on broiler chick performance were determined. Raw, solvent‐extracted SBM was dehydrated to 2% moisture; then 0, 4, 8, 12, or 16% moisture was added and autoclaved at 120 C in sealed containers from 0 to 135 min with 15‐min intervals. Urease and trypsin inhibitor contents decreased with either increasing moisture content or cooking time. With 16% added moisture, 30 min of cooking time was required to decrease urease index to an acceptable level, and 45 min was required to decrease trypsin inhibitor contents. Raw SBM autoclaved with less than 12% added moisture contained urease and trypsin‐inhibitor contents that were not considered undesirable, regardless of cooking time used. Increased moisture and cooking time resulted in decreased trypsin inhibitor and urease contents, increased broiler growth, improved feed efficiency and decreased pancreas hypertrophy. Commercial SBM, containing 12 ug trypsin inhibited per mg of protein (µ/mg), a tristimulus+α (redness) color value of +3.21, and a urease index of 0.19 ΔpH, was autoclaved for 0–25 min with 5‐min intervals to determine the effect of additional heat on broiler performance and SBM color. The commercial SBM, heated an additional 10 min, contained 1.77 µg trypgin inhibitor per mg of protein, a+a color value of +4.76, and urease index of 0.02 ΔpH. Broiler growth and feed efficiency were improved when the commercial SBM was heated an additional 10 min. Results of this study show that color is a good predictor of trypsin‐inhibitor content and broiler chick performance. Color may be used to predict underprocessing, adequate, and overprocessing of SBM; however, trypsin inhibitor and urease index do not show the effect of overprocessing.
Processing and product characteristics for textured soy flours, concentrates and isolates
Authors: Campbell M. F. 
Published: March 2007

AbstractDuring the last 25 years, the development of processes to provide textural properties in soy proteins has greatly increased the market potential for soy protein products. Many different processes based on soy flour, concentrates and isolates have been developed. They have ranged from products to be used in extension of meats to meat analogs themselves. The real success of new processes is measured by their success in the commercial marketplace. The most successful products have been based on thermoplastic extrusion of soy flour. More recently, second generation products made by the thermoplastic extrusion of soy protein concentrates have been introduced. These products have less flavor, wider variety of functional characteristics and greatly reduced flatulence characteristics compared to textured soy flour products. This paper describes processes used to texturize soy proteins and characteristics of the various products. Product characteristics, functionally and economics are key factors in deciding which product to use in end‐product formulations. The wide variety of textured soy proteins available provides a product for each individual need.
Direct consumption of the soybean
Authors: Camacho J. L. , Bourges R. H. , Morales J. , Banafunzi N. 
Published: March 2007

AbstractEfforts in some Latin American countries directed toward the use of soybeans as a primary source of proteins for human nutrition have especially focused attention on simple home‐level procedures such as the soaking and cooking of soybeans and the lime‐cooking of corn‐soybean mixtures. Data obtained with these two procedures indicate there is great potential in using soybeans directly in human feeding. Soaking soybeans in 0.25% NaHCO3 for 8 hr and cooking for 20 min decreases trypsin inhibitor activity more than 80%, and 40 min of cooking gives chewiness indexes similar to those of common beans with acceptable texture (10–20). The protein efficiency ratio (PER) of a mixture that was 50% soybeans and 50% common beans was 60% higher than that of common beans alone. Considering acceptability and functional characteristics of “masa” (dough) and “tortilla,” an optimum soybean level within the lime‐cooking procedure was found to be 16%. Green pods of soybean varieties adapted to the tropics, at 65 to 85 days of maturation, have the same nutrient content (dry basis) as mature soybeans, with a good quality protein and a good content of B complex vitamins.
Soybean products for feeding infants, children and adults under nutritional stress
Authors: Dutra de Oliveira J. E. , dos Santos J. E. 
Published: March 2007

AbstractThis review points out the good quality of well‐processed soya products. Normal infants, children and adults are able to utilize the protein and other nutrients present in the soya, when fed these products in amounts that will cover their needs. Under nutritional stress, such as in infant malnutrition, soya products such as soya‐milk have been shown to help in the children's recovery. Clinical and biochemical data show that their recovery is similar to that obtained with cow's milk. Milk‐ or lactose‐intolerant children and adults, who present a public health problem in some developing countries, could benefit from the high nutritive value and low cost of soy milk. Soya products have been shown to decrease cholesterol and other levels of blood lipids. Considering the availability of the several soya products in the market, this possibility has to be further explored. The utilization of soya products in preparing liquid formulas for oral or tube‐feeding opens new fields for the treatment of several diseases, insuring at the same time adequate nutrition for the patients. From a practical point of view, in spite of all that is known about soybeans and soybean products, its use as human food, even in countries where it is produced in large quantities, is very low. It seems that local governments are not aware of the importance of soya for the solution to their serious food and nutrition problems. What is known on the subject has to leave the laboratories, research centers and universities and be transferred as food for the mouths of the needy populations. This has to be understood as an urgent duty of national governments. There is no doubt that soya is the cheapest and one of the best‐quality foods available to help solve the present hunger problem of the world today.
World need for protein
Authors: Scrimshaw N. S. 
Published: March 2007

AbstractOn the basis of the 1973 FAO/WHO recommendations for average calorie requirements and safe protein allowances for healthy individuals, both calorie and protein intakes are generally deficient in the lower socioeconomic groups of developing countries, with calories apparently the more limiting in most cases. However, extensive data available since 1973 indicate that the 1973 protein allowances for healthy adults approximated the mean rather than the mean plus two standard deviations as intended. For those individuals in developing countries who are frequently unhealthy, requirements may be even higher. Children have considerably higher protein requirements for catch‐up growth following episodes of acute infection; failure to obtain sufficient protein appears to be a major factor in the pemanent stunting of such children. Requirements for dietary energy increase much less for catch‐up growth than requirements for protein. Comparing calorie intakes with international estimates of requirements has limited validity because of the human capacity to adjust to a decreased dietary energy intake by reducing physical activity. No comparable adaptation is known for low dietary protein intakes; instead, under the conditions responsible for limited food availability, protein requirements are likely to increase because of acute and chronic infections. Although differences in protein quality can be demonstrated by experimental animal and human studies in which protein intake is grossly deficient, little difference is detectable in studies where protein intake is at requirement levels. Thus, soy and other legume and oilseed protein sources can replace animal protein to any degree in human diets.
Nutritional role of soya protein for humans
Authors: Torún B. , Viteri F. E. , Young V. R. 
Published: March 2007

AbstractThis paper reviews the role played by soya protein in human nutrition on the basis of protein quality, energy and protein densities, and availability of trace minerals. The importance of supplementation with methionine was analyzed and it was concluded that there is little nutritional or public health justification for such supplementation when the intake of protein is adequate. The use of refatted soy products has good potential to increase the dietary concentrations of protein and energy, which may be particularly important for children in developing countries and for the elderly or other persons with limited dietary intakes and digestive capacity. Investigations based on chemical balance and on the use of stable isotopes indicate that the iron from soybean is well absorbed by humans, as are inorganic iron and zinc in the presence of soy protein. Soybeans and properly processed soy products have a good protein quality, and when fed in adequate amounts, they can satisfy the total nitrogen and essential amino acid needs of children and adults. Further research related to soy products should be directed mainly toward establishing their overall nutritional value as part of mixed diets or food systems, and not just assess their protein quality. Assessing the protein quality of soy products may be required when major processing modifications are made in the manufacture of soy products for human consumption.
Factors affecting the nutritional quality of soya products
Authors: Liener I. E. 
Published: March 2007

AbstractThe nutritional quality of soya products is determined not only by the quantity and availability of the amino acids which make up the protein of such products, but is also markedly affected by the processing conditions which are employed in their manufacture. The most important factor in this regard is the application of some form of heat treatment which serves to inactivate a number of naturally occurring constituents of the soybean. Although non‐toxic in the truest sense of the word, these are substances which can nevertheless elicit adverse physiological responses in animals, and, unless destroyed, can detract from the full nutritional potential of soya protein. The best known and certainly the most studied of these factors are the inhibitors of trypsin and chymotrypsin, enzymes which play a key role in the digestion of proteins in animals. These will be discussed with respect to their possible model of action in vivo, and an attempt will be made to evaluate their nutritional significance in man. Also present in soybeans are several other heat‐labile components whose physiological significance is less well understood. These include the phytohemagglutinins (lectins), goitrogens, antivitamins and phytates. Less sensitive to the destruction effects of heat are a number of factors which are capable of producing a wide variety of physiological responses in animals and include saponins, estrogens, oligosaccharides and allergens. Although present in readily detectable quantities, their effect on the nutritional quality of soya protein is questionable. Not to be overlooked is the fact that harsh processing conditions such as excessive heat treatment or extraction under alkaline conditions may lead to the destruction of economic importance at the present time, brief consideration will be given to the possible effects of germination and fermentation on the nutritive quality of the protein resulting from such treatments.