Growing public concerns about the traceability, safety and environmental-friendliness of food products provide an incentive for shorter supply chains in agricultural production. Here, we assessed the environmental impacts of the substitution of imported soybean meal with locallyproduced rapeseed meal in French dairy production systems, using a life-cycle approach. Two feeding rations based on e...

We report a case of a 17-year-old female adolescent who experienced an episode of exercise-induced anaphylactic reaction following ingestion of tuna sandwich (from soy containing canned tuna). Her medical history revealed that she had previously had one episode of urticaria after ingestion of sulfamethoxazole with trimethoprim and anaphylactic reaction after ingestion of sunflower nuts. Skin pr...

There is the greatest variety of filamentous fungal fermented food in Asia. KOJI, which is filamentous fungal fermented cereal, is used widely to seed or culture various fermented food and beverages such as miso, soy sauce, sake, and so on. KOJI is important enzyme producer, including amylase, protease, lipase, and so on. KOJI include not only filamentous fungi but also bacteria and yeasts. Eff...

Soy is a legume and has been successfully cultivated around the world. Today, the world’s top producers of soy are the United States, Brazil, Argentina, China and India. According Brazilian Association of Vegetable Oil Industries (Abiove), the Brazil is responsible for some 28 percent of the world's soybean production, with the estimate of a production of 57 million tons. The Brazil is the worl...

Natto is a fermented soybean food, which is produced and consumed mainly in Japan (Nagai & Tamang, 2010). The Japanese usually eat natto with cooked rice, after mixing it with seasonings attached in a package or with soy sauce (Fig. 1). Natto has a characteristic odour of short-chain fatty acids and ammonia (Ikeda et al., 1984; Kanno & Takamatsu, 1987), and a highly viscous polymer, poly-γ-glut...

Fermented African oil bean (Pentaclethra macrophylla Benth) seed also referred to as "Ugba" is a known delicacy, mainly consumed by Africans. Human migration has also led to the introduction of this delicacy into most European and American countries. This study shows the changes in volatile components of African oil bean (P. macrophylla Benth) seed at different stages of fermentation. A quantit...

Jason Woodworth, Graduate Research Assistant Extrusion processing is an effective means of improving the nutritional value of whole soybeans fed to swine. Recently, Insta-Pro International has combined extrusion technology with expelling, an oil extraction process, to produce an extruded-expelled soybean meal (Insta-Pro ExpressTM extruder/press system). The resulting soybean meal contains sligh...

Quail is one of the poultry that has potential to be developed as a source diversification for meat and egg products. Bean sprouts have high levels crude protein fiber, so fermentation necessary. The amount ration costs range from 60-80% all production costs. This study aims determine chemical quality male quail given rations containing fermented bean sprout waste compare various flour in meat....

The capacity to preserve food is directly related to the level of technological development. The slow progress in upgrading traditional food processing and preservation techniques in West Africa contributes to food and nutrition insecurity in the sub-region. Simple, low-cost, traditional food processing techniques are the bedrock of small-scale food processing enterprises that are crucial to ru...

An experiment was conducted to determine the apparent (AID) and standardized (SID) ileal digestibility of CP and AA in weanling pigs of 4 soybean products, fish meal, and casein. The 4 soybean products were conventional dehulled soybean meal (SBM), soy protein isolate (SPI), fermented soybean meal (FSBM), and enzyme-treated soybean meal (ESBM). Seven weanling barrows (initial BW: 10.9 +/- 2.3 k...