Search | Science Publications

Research ArticleOpen accessIn the author namesEffects of Steam Conditioning and Extrusion Temperature on Some Anti-nutritional Factors of Soyabean (Glycine max) for Pet Food ApplicationsB. Purushotham, P.M. Radhakrishna, B.S. SherigaraExtrusion processing of vegetable ingredients such as soyabean (Glycine max) characteristically depends on associating process conditions that influence the product qualities. The process parameters were optimized for extrusion of steam-conditioned material in order to obtain the maximum nutritive value by inactivating the anti-nutritional factors such as urease, trypsin inhibitors and lipase. The processing conditions such as moisture content, temperature and … …American Journal of Animal and Veterinary Sciences, Vol. 2, Issue 1 · 31 Jul 2007 · 9,030 accessesView PDF Cite

1 article for “B.S. Sherigara”