## 3 Results and Discussion
### Functional and Anti-Nutritional Properties of Soy Products  
Total non-starch polysaccharides (T-NPs), representing the indigestible carbohydrate fraction, were significantly enriched in ESC, ranging from 12.43% to 12.90%, compared to 10.34-10.89% in FFS (\(p<0.05\)) (Table 7). This increase correlates with enhanced fiber concentration after oil extraction. Dietary fiber (DF) content also increased in ESC (20.22-20.99%) relative to FFS (17.98-18.94%), offering potential prebiotic and satiety-enhancing properties for specialized formulations [28, 43]. Raffinose family oligosaccharides (RFO), commonly associated with flatulence in monogastric animals, remained relatively stable across processing and storage, with values ranging from 3.93% to 4.14% in FFS and 3.96% to 4.11% in ESC. While moderate RFO content may offer prebiotic benefits by modulating gut microbiota [41], further enzymatic or fermentative processing could optimize its application in monogastric nutrition [29, 31]. \begin{table}
\begin{tabular}{c c c c c c} \hline \multirow{2}{*}{**Compound**} & \multicolumn{5}{c}{**Product**} \\ \cline{2-6}  & **FFS** & **ESC** & **DSMB \({}^{\text{x}}\)** & **SC \({}^{\text{y}}\)** & **RS \({}^{\text{z}}\)** \\ \hline CO (\%) & 21.51 \(\pm\) 0.28 \({}^{\text{d,*}}\) & 12.31 \(\pm\) 0.27 \({}^{\text{c}}\) & 1.78 \(\pm\) 0.10 \({}^{\text{a}}\) & 6.10 \(\pm\) 0.10 \({}^{\text{b}}\) & 20.68 \(\pm\) 0.49 \({}^{\text{d}}\) \\ CP (\%) & 33.73 \(\pm\) 0.44 \({}^{\text{a}}\) & 37.98 \(\pm\) 0.29 \({}^{\text{a,b}}\) & 45.28 \(\pm\) 1.44 \({}^{\text{b}}\) & 42.05 \(\pm\) 0.05 \({}^{\text{a,b}}\) & 34.28 \(\pm\) 0.64 \({}^{\text{a}}\) \\ Ash (\%) & 4.99 \(\pm\) 0.10 \({}^{\text{a}}\) & 5.18 \(\pm\) 0.06 \({}^{\text{a,b}}\) & 6.30 \(\pm\) 0.13 \({}^{\text{b}}\) & 5.95 \(\pm\) 0.05 \({}^{\text{b}}\) & 4.24 \(\pm\) 0.08 \({}^{\text{a}}\) \\ CF (\%) & 5.54 \(\pm\) 0.24 \({}^{\text{b}}\) & 6.16 \(\pm\) 0.12 \({}^{\text{c}}\) & 4.20 \(\pm\) 0.05 \({}^{\text{a}}\) & 6.50 \(\pm\) 0.05 \({}^{\text{c}}\) & 5.58 \(\pm\) 0.19 \({}^{\text{b}}\) \\ PDI (\%) & 35.01 \(\pm\) 3.09 \({}^{\text{c}}\) & 26.46 \(\pm\) 2.34 \({}^{\text{b}}\) & 14.31 \(\pm\) 1.31 \({}^{\text{a}}\) & 18.20 \(\pm\) 0.05 \({}^{\text{a}}\) & 85.30 \(\pm\) 2.10 \({}^{\text{d}}\) \\ KOH-SP (\% CP) & 80.79 \(\pm\) 4.11 \({}^{\text{a}}\) & 90.98 \(\pm\) 1.54 \({}^{\text{b}}\) & 94.30 \(\pm\) 1.58 \({}^{\text{b}}\) & 78.20 \(\pm\) 0.10 \({}^{\text{a}}\) & 96.00 \(\pm\) 0.00 \({}^{\text{b}}\) \\ DM (\%) & 87.74 \(\pm\) 0.24 \({}^{\text{a}}\) & 88.99 \(\pm\) 0.20 \({}^{\text{a}}\) & 88.53 \(\pm\) 0.33 \({}^{\text{a}}\) & 87.80 \(\pm\) 0.50 \({}^{\text{a}}\) & 88.24 \(\pm\) 0.34 \({}^{\text{a}}\) \\ TIA (mg/g) & 2.86 \(\pm\) 0.17 \({}^{\text{a}}\) & 3.33 \(\pm\) 0.38 \({}^{\text{a}}\) & 2.15 \(\pm\) 0.38 \({}^{\text{a}}\) & 8.60 \(\pm\) 0.05 \({}^{\text{b}}\) & 19.48 \(\pm\) 0.29 \({}^{\text{c}}\) \\ \hline \end{tabular} \({}^{\text{x}}\)–defeated soybean meal, \({}^{\text{y}}\)–soybean cake, \({}^{\text{z}}\)–raw soybean seeds. CO—cude oil, CP—cude protein, CF—cude fiber, PDI—Protein Dispersibility Index, KOH-SP–soluble protein in potassium hydroxide, DM—dry mass, TIA—trypsin inhibitor activity. *—small superscript letters (a, b, c, d) indicate significant differences between products within each parameter according to [PERSON]’s HSD test (\(p<0.05\)).  
\end{table} 
Table 6: Comparison of nutritional and anti-nutritional parameters of FFS and ESC versus commercial reference soy products. Phytic acid (PA) levels remained between 1.38% and 1.47% across all samples, with ESC showing slightly lower values than FFS (\(p\) < 0.05). These concentrations are consistent with previously reported values for thermally treated soy products and fall within acceptable nutritional limits [39]. Nevertheless, phytic acid reduction strategies may further improve mineral bioavailability in target formulations. Total phenolic content (TPC), measured as gallic acid equivalents (GAE), ranged from 2.34 to 2.62 mg GAE/g dry matter, showing minor differences between products and years (Table 7).