Effect of Heating, Under Various Conditions, and of Sprouting on the Nutritive Value of Soybean Oil Meals and Soybeans

INTRODUCTION THE effect of heat on the nutritive value of soybean protein has been the subject of numerous investigations. Osborne and Mendel (1917) reported that the cooking of soybeans caused a very significant increase in their growth-promoting properties for white rats. Hayward, Steenbock and Bohstedt (1936) found in experiments with rats that heating to medium and high temperatures in the commercial methods of oil extraction practically doubled the nutritive value of the soybean protein. Hayward, et al., (1937) found that expeller soybean oil meal processed at 140° to 150°C. for 2½minutes, hydraulic soybean oil meal cooked at 105° and 121°C. for 90 minutes, and solvent extracted soybean oil meal cooked at 98°C. for 15 minutes produced chicks weighing about twice as much as those grown on raw or poorly heated soybean oil meals. The improvement in nutritional value was correlated with the availability of the cystine or the sulfur fraction . . .