Soybeans extrusion-expelling

Extrusion-expelling concept is being used in the United States, Russia, and other countries to process soybeans and other oil seeds. Recently, extrusion-expelling technology has been adopted commercially by some soybean producers, grain elevators, entrepreneurs, and cooperatives in the United States and elsewhere... 

Extrusion-expelling technology is also being used in Russia, Latvia, Lithuania, and other newly independent states for extruding and expelling sunflower seed. The oil is being used for human consumption and meal for animal feed. Similar installations have been buUt to process rapeseed and peanuts (49). Table 6 shows the quality characteristics of soybean meals recovered in commercial practices by different oU-extraction processes. 

Fig. 19.7. Correlation between trypsin inhibitor activity and alkaline (HOH) solubility, PDI, and RUP of soybean meals E-E designates extrusion-expelling and SE designates solvent extraction (Source Wang Johnson, 2001).

Riaz, M.N. Extrusion-expelling of soybeans for texturized soy protein. Proceedings of the World Conference on Oilseed Processing and Utilization R. Wilson, Ed. AOCS Press Champaign, IL, 2001 pp. 171-175. 

Zhang, Y. and Parsons, C.M. (1993) Effect of extrusion and expelling on the nutritional quality of conventional and kunitz trypsin inhibitor-free soybeans. Poultry Science 72, 2299-2308. 

Zhang et al. (18) studied the effect of extrusion and expelling on the nutritional quahty of conventional and Kunitz trypsin inhibitor-free soybeans in chicken. Their results indicated that increasing the extrusion temperature of conventional soybeans (CSB) to 138°C and 154°C significantly increased the TME compared with CSB extruded at 104°C or 121°C (3815kcal/kg DM, 3936 kcal/kg DM vs. 3665 kcal/kg DM, 3678 kcal/kg DM, respectively). Extruding Kunitz trypsin inhibitor-free soybeans at 104°C, 121°C, and 138°C resulted to similar TME as that of CSB extruded at 138°C and 154°C. 

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