Germination as a processing technique for soybeans in small-scale broiler farming

Show simple item record

dc.contributor.advisor Van Rensburg, Connie E.J. en
dc.contributor.postgraduate Kayembe, Ndonda Charles en
dc.date.accessioned 2013-09-06T18:15:53Z
dc.date.available 2012-05-18 en
dc.date.available 2013-09-06T18:15:53Z
dc.date.created 2012-04-24 en
dc.date.issued 2012-05-18 en
dc.date.submitted 2012-05-16 en
dc.description Dissertation (MSc(Agric))--University of Pretoria, 2012. en
dc.description.abstract The effect of germination on the levels of certain antinutritional factors, nutritional composition and in vitro protein digestibility (IVPD) of soybean seeds were determined. Raw soybeans contain antinutritional factors, such as trypsin inhibitors (83.05 mg/g), total polyphenols (10.83%) and condensed tannins (1.24%). These factors limit the use of soybeans as a source of protein, carbohydrates and minerals in the poultry industry. In general, soybeans are subjected to heat treatment to reduce the amount of antinutritional factors within the seeds, but it is costly and needs high technology equipment. In order to assist small-scale chicken farmers or people living in developing countries, traditional or domestic processing methods are implemented to address the problem of antinutritional factors (ANFs) in soybeans. This study focused on germination as a versatile and low cost practice. Different lengths of germination time were assessed and compared to each another. Soybeans were soaked for 24 hours and allowed to germinate from one day up to six days. Changes within seeds were noted for nutritional and antinutritional factors during germination. Condensed tannins and trypsin inhibitors decreased significantly (P<0.05) while total polyphenols increased from 5 to 6 days. Protein and fat content increased significantly (P<0.05), but starch content decreased with germination. There were no significant changes for IVPD during germination of soybeans. Germination was also compared to other traditional methods such as roasting, soaking and dehulling. Results showed that dehulled soybeans had the highest proximate composition which was significantly different from other treatments (P<0.05), but the total polyphenols increased. It was concluded that germination for a period of three days effectively improved the nutritional value of soybeans and can be considered as an alternative treatment of soybeans in situations where heat treatment is impossible or impractical. Copyright en
dc.description.availability unrestricted en
dc.description.department Animal and Wildlife Sciences en
dc.identifier.citation Kayembe, NC 2011, Germination as a processing technique for soybeans in small-scale broiler farming, MSc(Agric) dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/24744 > en
dc.identifier.other C12/4/101/gm en
dc.identifier.upetdurl http://upetd.up.ac.za/thesis/available/etd-05162012-114737/ en
dc.identifier.uri http://hdl.handle.net/2263/24744
dc.language.iso en
dc.publisher University of Pretoria en_ZA
dc.rights © 2011, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria en
dc.subject Germination en
dc.subject Soybeans en
dc.subject Anti-nutritional factors en
dc.subject Protein en
dc.subject UCTD en_US
dc.title Germination as a processing technique for soybeans in small-scale broiler farming en
dc.type Dissertation en


Files in this item

This item appears in the following Collection(s)

Show simple item record