Effects of Heat and Natural Fermentation on Amino Acids, Flatus Producing Compounds, Lipid Oxidation and Trypsin Inhibitor in Blends of Soybean and Cornmeal

The soybean meal made from autoclaved soybeans was blended to improve nutritive value of cornmeal at 10, 15 and 20% levels of soybean meal. Both raffinose and stachyose were reduced due to autoclaving of soybean meal and to fermentation of the blends of corn and soybean meals. Fermentation increased lysine, methionine, and tryptophan in the blends. These increases in the limiting amino acids resulted in increase in % RNV.