Full fat soy. Easy extrusion part 2

Full fat soy. Easy extrusion part 2    • Full fat soy. Easy extrusion part 2  
PART 2. The dry extrusion process and the benefits of extruded full fat soy.

To produce high-quality extruded full-fat soy or press cake and oil, specialists recommend using raw soybeans with low levels of contamination with foreign material. A 9% to 11% moisture content in the raw soybeans
is preferred. An extrusion temperature of 154C to 160C is recommended, based on optimum digestibility of nutrients, metabolic studies and performance comparisons.

The nutritional quality of soybean products is related to the method of processing. Full-fat soybeans from the dry extrusion process provide highly digestible amino acids (92.5%) as compared with wet extrusion
(85.6%), micronization (87.9%), and toasting (91.4%). Different universities have conducted numerous trials feeding dry extruded full-fat soy to broilers.

Other useful information:
BIOCHEMICAL COMPOSITION OF SOYBEANS AND SOY PRODUCTS: https://bronto.ua/processing-lines/so...
Soy Processing Line: https://www.youtube.com/watch?v=i2dzy...
Soybean dehulling https://www.youtube.com/watch?v=67PhA...
Extrusion of soy https://www.youtube.com/watch?v=lrGrh...
Mechanical oil extraction in the oil press https://www.youtube.com/watch?v=40qAp...
Cooler https://www.youtube.com/watch?v=t9kN8...

Full fat soy. Easy extrusion part 2    • Full fat soy. Easy extrusion part 2