Soybean processing

Soyabeans belong to the legume or pea family. Dried soybeans, unlike cereals, contain between 36% and 46% protein (cereals 7 %; oats, barley, wheat 11% and spelt 18 %).

Unprocessed soybeans contain, in addition to the high protein content, substances that are not suitable for animal nutrition:

  • Trypsin inhibitors (reduce the activity of an enzyme that promotes protein breakdown and protein utilization)
  • Hemagglutinin (causes blood clots)
  • Enzyme Urease (the enzyme that breaks down urea into ammonia and carbon dioxide or into ammonium and carbonate ions, accelerates the breakdown of urea in the rumen, resulting in the formation of ammonia, which causes the animals to inflate and is toxic)

Cooking soybeans in steam, extruding, and expanding are the most environmentally friendly processing methods for soybeans. In these processes, the concentration of noxious substances (urease enzyme, trypsin inhibitor and hemagglutinin) is reduced far below the legally prescribed level without reducing the energy value of soybeans.

As soybeans are exposed to high temperatures (up to 150 ° C) and high pressure (up to 55 bar), without oxygen, for a short time (20-30 seconds), protein and vitamins are not altered.

At Interkorn d.o.o. we offer the processing of:

  • full fat soybeans and
  • partly skimmed soybeans (removal of approx. 10% oil).

For more information or to request a quotation, please call us at: +386 2 5422-250 or send an e-mail to: info@interkorn.si