Inactivation of antinutritional factors that compose the grain and soybean and losses in the extrusion process

Daniel Mantovani, Marcos Lúcio Corazza, Lúcio Cardozo Filho, Silvio Claudio da Costa



Extrusion is a process in which the soybean is plasticized and baked through a process combination  that involves high temperature, reduced time, pressure and friction, to inactivate the antinutritional factors present in soybeans, among them factor antitrypsin, chymotrypsin and others. Thus, the study aimed to evaluate losses during extrusion processing of soybean after the reactor output. A total of 10 samples were collected from the final product and then classified into six groups: total sample grain; normal whole; spoiled whole; burnt whole; normal broken, and burnt broken. The analyses were performed based on the quality controls such as moisture; crude protein; soluble protein, and urease. However, the physical-chemical analyses results found for normal whole grain were mostly different (P < 0.05) from those found for the other samples evaluated. The burnt broken grains presented lower (P < 0.05) values of humidity, crude protein, soluble protein and urease in relation to those obtained for normal whole grain. It was concluded that after the extrusion process the samples of grains whole normal and broken represent up the largest yield of the final portion (90%) and urease, soluble protein within values parameters required by the National Association of Feed Manufacturers. However 10% of the samples final fraction showed low nutritional value and should be used for other purposes.





Extrusion. Final quality. Classification.

Texto completo:


DOI: 10.14685/rebrapa.v2i1.32


  • Não há apontamentos.

Direitos autorais


Av. Sete de Setembro, 3165 - Rebouças CEP 80230-901 - Curitiba - PR - Brasil