Table 4.

Effect of heat treatment on the proximate, carbohydrate and mineral composition (g/kg, as received basis) and in vitro protein quality indicators of the 16 batches of full-fat soybeans (Experiments 1 and 2).

		Wet heating						Autoclaving
		80°C		100°C				110°C
	Raw	1 min	1 min	6 min	6 min	16 min	16 min	15 min	30 min	45 min	60 min	120 min	180 min	240 min	300 min	360 min
Item	K0	K1-115	K1-125	K2-115	K2-125	K3-115	K3-125	Z1	Z2	Z3	Z4	Z5	Z6	Z7	Z8	Z9
Dry matter	934	938	929	923	933	934	931	932	929	935	927	933	913	924	922	927
Crude protein	363	367	366	366	366	366	365	369	372	370	373	375	369	373	375	375
Ether extract	215	215	214	211	213	212	210	210	215	216	211	213	209	213	212	215
Sugars	93.0	99.2	89.0	93.7	78.9	92.0	81.9	91.1	93.4	88.8	85.6	88.8	78.5	74.8	68.5	61.8
Acid detergent fiber	83.3	62.5	60.4	70.4	68.4	75.7	62.1	69.9	69.7	61.0	68.2	70.6	82.8	77.6	99.7	127
Neutral detergent fiber	128	82.0	76.8	104	83.7	89.3	101	102	123	119	139	208	306	339	350	353
Crude fiber	78.0	42.3	49.2	54.8	45.9	58.2	54.5	51.1	55.2	41.4	54.1	60.5	65.8	58.4	63.1	61.0
Crude ash	54.3	55.0	53.1	54.8	54.2	56.4	51.9	52.8	52.9	52.5	52.5	54.4	51.6	52.8	54.2	55.5
Calcium	2.07	2.06	2.14	2.10	2.18	2.19	2.17	2.15	2.10	2.19	2.13	2.24	2.17	2.20	2.31	2.28
Phosphorus	5.91	5.98	6.07	6.01	5.91	5.95	5.93	5.96	5.91	6.03	5.97	6.01	5.83	6.11	6.04	6.23
Magnesium	2.14	2.19	2.24	2.23	2.23	2.21	2.19	2.20	2.16	2.18	2.16	2.23	2.19	2.25	2.19	2.27
UA, mg N2/g min	4.15	3.88	0.42	1.53	0.36	1.19	0.05	0.02	0.01	0.0	0.0	0.0	0.0	0.0	0.0	0.0
KOH, %	94.2	99.0	90.0	93.3	89.5	91.9	88.7	81.4	71.8	66.9	60.3	43.3	30.2	24.2	19.4	18.4
PDI, %	72.2	50.7	22.0	34.6	24.6	27.1	14.7	9.8	7.5	7.0	6.8	6.7	6.9	7.8	7.7	8.2
TIA, mg/g DM	27.3	24.0	7.2	14.4	5.9	8.7	5.3	2.4	1.5	1.0	0.8	0.5	0.4	0.4	0.3	0.2

Abbreviations: DM, dry matter; KOH, Protein solubility in 0.2% potassium hydroxide; PDI, protein dispersibility index; TIA, trypsin inhibitor activity; UA, urease activity.