SOY BEAN FULL FAT PRODUCTION (EXTRUDING FULL FAT)
Soybeans prior to oil extraction are referred to as full fat soybeans. Properly processed full fat soybeans are a valuable feed ingredient because of their energy, protein, linoleic acid, vitamin E and lecithin contents.
Extrusion is a continuous process and has obvious advantages over simple batch cooking processes like boiling or autoclaving. It is also quicker than boiling since the beans have to be kept at boiling point for about 30 min to achieve reasonable levels of inhibitor destruction. The main variables associated with product quality and process efficiency as far as soybean processing is concerned are time, temperature, moisture content and the degree of physical damage needed to render the oil content more digestible. Extrusion is a readily controllable process where temperature, time (to some extent), moisture content and the degree of physical damage can all be manipulated. The net result of this is that a very high quality product can be produced when the extrusion process is properly handled.
BENEFITS OF EXTRUSION
By using extruded full-fat soybean meal in the poultry feed (TM En: >3800 Kcal/Kg), there won't be any need for added fat. Extruded full-fat soybean meal can also replace a considerable amount of the protein source in the diet.