INACTIVATION OF ANTI-NUTRITIONAL FACTORS IN WHOLE FAT SOYBEANS AT DIFFERENT TEMPERATURES AND MOISTURE CONTENT

There are many small or remote fish processors that generate 200 metric tons to 2000 metric tons of by-products annually that returns little or no value to the processor.  Processing fish trim with whole fat soybeans to make feeds could be economically viable with simple equipment and low labor cost.  The work presented measures the time-temperature-moisture content parameters for inactivation of anti-nutritional factors in whole raw commodity soybeans.  Protein solubility for each treatment of whole fat soybeans remained constant over the range of heating.  This information can be used to design efficient feed processes to add value to fish process trim. The information was used to prepare dried feed mash with fish trim and whole fat soybeans to demonstrate the potential of low cost production of value added feeds.