SOYBEAN AND NUTRITION Edited by Hany A. El-Shemy Soybean and Nutrition Edited by Hany A. El-Shemy Published by InTech Janeza Trdine 9, 51000 Rijeka, Croatia Copyright © 2011 InTech All chapters are Open Access articles distributed under the Creative Commons Non Commercial Share Alike Attribution 3.0 license, which permits to copy, distribute, transmit, and adapt the work in any medium, so long as the original work is properly cited. After this work has been published by InTech, authors have the right to republish it, in whole or part, in any publication of which they are the author, and to make other personal use of the work. Any republication, referencing or personal use of the work must explicitly identify the original source. Statements and opinions expressed in the chapters are these of the individual contributors and not necessarily those of the editors or publisher. No responsibility is accepted for the accuracy of information contained in the published articles. The publisher assumes no responsibility for any damage or injury to persons or property arising out of the use of any materials, instructions, methods or ideas contained in the book. Publishing Process Manager Petra Nenadic Technical Editor Teodora Smiljanic Cover Designer Jan Hyrat Image Copyright Jim Barber, 2011. Used under license from Shutterstock.com First published September, 2011 Printed in Croatia A free online edition of this book is available at www.intechopen.com Additional hard copies can be obtained from orders@intechweb.org Soybean and Nutrition, Edited by Hany A. El-Shemy p. cm. ISBN 978-953-307-536-5 free online editions of InTech Books and Journals can be found at www.intechopen.com Contents Preface IX Chapter 1 Nutritional Value of Soybean Meal 1 Teresa Banaszkiewicz Chapter 2 Soy as a Functional Food 21 Jocelem Mastrodi Salgado and Carlos M. Donado-Pestana Chapter 3 Use of Soybean in Cereal Based Food Formulation and Development of Nutritionally Improved Foods 45 Silvina R. Drago, María S. Lassa, Roberto L. Torres, Dardo M. De Greef and Rolando J. González Chapter 4 Phytase: An Enzyme to Improve Soybean Nutrition 67 Xin Gen Lei and Jesus M. Porres Chapter 5 Utilization of Soybean as Food Stuffs in Korea 81 Dong Hwa Shin Chapter 6 Soybean Meal Quality and Analytical Techniques 111 W. A. Dozier, III and J. B. Hess Chapter 7 Advances in Soybean and Soybean By-Products in Monogastric Nutrition and Health 125 Samuel N. Nahashon and Agnes K. Kilonzo-Nthenge Chapter 8 Soya, Human Nutrition and Health 157 Sylvia Burssens, Ine Pertry, Delphin Diasolua Ngudi, Yu-Haey Kuo, Marc Van Montagu and Fernand Lambein Chapter 9 Feeds with Probiotics in Animals’ Nutrition 181 Joanna Biernasiak, Katarzyna Śliżewska and Zdzisława Libudzisz Chapter 10 Using Exogenous Enzymes to Increase the Nutritional Value of Soybean Meal in Poultry Diet 201 Tuoying Ao VI Contents Chapter 11 Soybean Peptide: Novel Plant Growth Promoting Peptide from Soybean 215 Yoshiki Matsumiya and Motoki Kubo Chapter 12 Dietary Effect of Soybean (Glycine max) Products on Gut Histology and Microbiota of Fish 231 Daniel L. Merrifield, Rolf Erik Olsen, Reidar Myklebust and Einar Ringø Chapter 13 Soybean Oil in Horses’ Diets 251 Fernando Queiroz de Almeida and Fernanda Nascimento de Godoi Chapter 14 Effect of Maternal Selenium and Methionine on Poultry Products (Egg and Meat) Qualities and Oxidative Stability 269 D. J. Wu, X. J. Pan, Z. G. Wang, Z. Q. Peng, L. Y. Zhao and Y. W. Zhang Chapter 15 Soy and Soy-Based Foods: Role in Health and Nutrition 289 Ana Villares, Ana García-Lafuente, Irene Palacios, Miguel Lozano, Carlos Moro and Eva Guillamón Chapter 16 “Okara” a New Preparation of Food Material with Antioxidant Activity and Dietary Fiber from Soybean 311 Kohei Suruga, Akihisa Kato, Kazunari Kadokura, Wataru Hiruma, Yoshihiro Sekino, C. A. Tony Buffington and Yasuhiho Komatsu Chapter 17 Soybean: Friend or Foe 327 Cristina M. Sena and Raquel M. Seiça Chapter 18 Metabolism of α- Linolenic Acid (ALA) in Meat Animals 349 Pilar Teresa Garcia Chapter 19 Soya Bean Meal and Its Extensive Use in Livestock Feeding and Nutrition 369 Yulong Yin, Andrew A. Fatufe and Francois Blachier Chapter 20 Soybean and Allergy 385 Keiji Sugiura and Mariko Sugiura Chapter 21 Soybean: Food or Remedy? 411 Sandra Maria Barbalho and Flávia, M. V. Farinazzi-Machado Chapter 22 Soybean the Main Nitrogen Source in Cultivation Substrates of Edible and Medicinal Mushrooms 433 Diego Cunha Zied, Jean-Michel Savoie and Arturo Pardo-Giménez Chapter 23 Assessing Compositional Differences in Soy Products and Impacts on Health Claims 453 Joyce Boye and Sabine Ribéreau Preface Worldwide, soybean seed proteins represent a major source of amino acids for human and animal nutrition. Soybean seeds are an important and economical source of protein in the diet of many developed and developing countries. Soy is a complete protein and soy-foods are rich in vitamins and minerals. Soybean protein provides all the essential amino acids in the amounts needed for human health. Recent research suggests that soy may also lower risk of prostate, colon and breast cancers as well as osteoporosis and other bone health problems and alleviate hot flashes associated with menopause. This volume is expected to be useful for student, researchers and public who are interested in soybean. Hany A. El-Shemy, Ph.D. Professor, Director of Biotechnology Labs, FARP, Biochemistry and Molecular Biology, Biochemistry Department, Faculty of Agriculture, Cairo University, Giza Egypt [...]... protein feeds and demand on soybean meal Soybean meal is the dominating protein feed in poultry feeding As soybeans are only grown in North and South America, most countries have to import it About choice of soybean meal to mixtures decide the high protein and amino acids content and accessibility big consignment of homogenous nutritional value of its feed Increase price of soybean meal and deficiency... 5.14 2.27 6.66 0.30 Table 8 Content of minerals in seeds and soybean products, g/kg (Van Eys et al.2004) The content of vitamins in soybean seeds and products shown in table 9 Soybean full fat contain 31 mg/kg of vitamin E ,soybean meals only about 3mg/kg and soybean expeller 6.6mg/kg The big differences between soybean full fat and another soybean products occurs Vitamins E, (mg/kg) Thiamin, (mg/kg)... anti-nutritional substances in soybean 2.3 Technological processes improved nutritional value of seeds and soybean products Raw soybean seeds as well as the soybean products contain many anti-nutrient factors, which decrease their nutritional value and conduct to depression of animals performance and worsening of this health (Liener,1994).Adequate heat processing inactivate these factors The soybean. .. mainly with high content of proteins and its amino acid composition In this description the information relating nutritional value of soybean and soybean meals for animals were introduced Also the attention on possibility replacement the part of soybean meal by rape products (rape meal and rape cakes) was turned 2 Production and nutritional value of soybean The soybean (Glycine max) is grown as a commercial... similar to animal protein About 46% of soybean byproducts are appropriate to poultry, 32% to swine, about 9% to dairy and beef cattle respectively Remaining part is use in nutrition of pets and aquaculture 2.2 Chemical composition and nutritional value of seeds and soybean meal Nutrients content in soybean products are the basic element to optimization diets and estimation of total quantity nutrients... consumption of soybean meal increased Till to 2000 year, Poland imported about 900thou ton of soybean 2 Soybean and Nutrition meal annually, but after prohibition of import and applying the animal meals in animal nutrition import of soybean meal increased to 1.3mln ton, and after 2006 year to about 2mln ton (Rynek Pasz, 2010) Lately in Poland also waste of another of vegetable high protein fodders... essential amino acids of soybean products, [ENV/JM/MONO (2001)15] Nutritive value of soybean protein is limited by sulphur amino acids and tryptophane Soybean is characterized the highest digestibility of protein, lysine and methionine The amino acids content in soybean protein are good supplemented of grain protein and covered requirement of animals 5 Nutritional Value of Soybean Meal Amino acids... rzepaku, 2010) and the same importance producers of seeds and soybean meal are USA, Brazil , Argentine as well as China, which produced about 87% total quantity of soybean seeds The main exporters of the soybean seeds are USA (about 44%), Brazil (about 33%) and Argentine (about 11%) and main importer are China (about 38%) On direct consumption is appropriate about 10% of harvest and about 90% of soybean seeds... for poultry in the soybean meal is about 9MJ/kg DM and for pigs about 13MJ/kgDM Jiang (2003) collected soybean meal samples and appreciated the ME value of these soybean meals no relationship were found between the ME and crude protein or crude fat, but ME content was lower for higher crude fiber 2.2.2 Anti-nutritional factors in soybean Protease inhibitors The nutritive value of soybean is limiting... feeds Stachyose and raffinose The stachyose and raffinose are low molecular weight carbohydrates These compounds are present in toasted soybean meal, as well as in raw soybean seeds (Padgette et al.1996).The raffinose content of soybean seeds ranges from 0.1 to 0.9g/100g on fresh weight basis and stachiose is from 1.4 to 4.1g/100g (Douglas, 1996; Hymowitz et al.1972) 8 Soybean and Nutrition Phytates . III and J. B. Hess Chapter 7 Advances in Soybean and Soybean By-Products in Monogastric Nutrition and Health 125 Samuel N. Nahashon and Agnes K. Kilonzo-Nthenge Chapter 8 Soya, Human Nutrition. Soya Bean Meal and Its Extensive Use in Livestock Feeding and Nutrition 369 Yulong Yin, Andrew A. Fatufe and Francois Blachier Chapter 20 Soybean and Allergy 385 Keiji Sugiura and Mariko Sugiura. 3mg/kg and soybean expeller 6.6mg/kg. The big differences between soybean full fat and another soybean products occurs. Vitamins Soybean meal solvent Soybean meal dehulled solvent Soybean