Effect of Soybean Varieties on the Yield and Quality of Toful
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54 Soy-Milk Waste with Soybean Meal Dietary Substitution
Jurnal Peternakan Indonesia, Juni 2017 Vol. 19 (2): 54-59 ISSN 1907-1760 E-ISSN 2460-3716 Soy-Milk Waste with Soybean Meal Dietary Substitution: Effects on Growth Performance and Meat Quality of Broiler Chickens Penggantian Bungkil Kedelai dengan Ampas Susu Kedelai dalam Pakan: Pengaruhnya pada Kinerja Pertumbuhan dan Kualitas Daging Ayam Broiler N. D. Dono*, E. Indarto, and Soeparno1 1Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, 55281 E-mail: [email protected] (Diterima: 23 Februari 2017; Disetujui: 12 April 2017) ABSTRACT Sixty male broiler chickens was used to investigate the effects of dietary soybean meal (SBM) with soy-milk waste (SMW) substitution using growth performance, protein-energy efficiency ratio, and physical meat quality as response criteria. The birds were given control diet (SMW-0), or a control diets with 5% (SMW-1), 10% (SMW-2), and 15% (SMW-3) soy-milk waste substitutions. Each treatment was replicate 3 times, with 5 birds per replication. The obtained data were subjected to Oneway arrangement of A129A, and continued suEsequently with Duncan‘s new 0ultiple Range Test. Results showed that substituting SBM with SMW did not influence protein and energy consumption, as well as feed consumption and energy efficiency ratio. However, dietary substitution with 10% SMW improved (P<0.05) protein efficiency ratio, body weight gain, and slaughter weight, resulting in lower (P<0.05) feed conversion ratio. The meat pH, water holding capacity, cooking loss, and tenderness values did not influence by 5-15% SMW substitution. Keywords: broiler chickens, growth performance, physical meat quality, soybean meal substitution, soy- milk waste ABSTRAK Enam puluh ekor ayam broiler jantan digunakan untuk mengetahui pengaruh penggantian tepung bungkil kedelai (SBM) dengan ampas susu kedelai (SMW) dengan menggunakan kinerja pertumbuhan, rasio efisiensi protein-energi, serta kualitas fisik daging sebagai respon kriteria yang diamati. -
(Okara) As Sustainable Ingredients for Nile Tilapia (O
animals Article Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (O. niloticus) Juveniles: Effects on Nutrient Utilization and Muscle Quality Glenise B. Voss 1,2, Vera Sousa 1,3, Paulo Rema 1,4, Manuela. E. Pintado 2 and Luísa M. P. Valente 1,3,* 1 CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Nórton de Matos, S/N, 4450-208 Matosinhos, Portugal; [email protected] (G.B.V.); [email protected] (V.S.); [email protected] (P.R.) 2 CBQF—Laboratório Associado, Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; [email protected] 3 ICBAS—Instituto de Ciências Biomédicas de Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal 4 UTAD—Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal * Correspondence: [email protected]; Tel.: +351-223-401-825; Fax: +351-223-390-608 Simple Summary: The consumption of soy products increases worldwide and generates large amounts of by-products, which are often discarded. Okara is a soybean by-product with high nutritional value. This work evidenced the great potential of okara meal, after appropriate technological processing, to be used as feed ingredient in Nile tilapia diets. It was clearly demonstrated the effectiveness of Citation: Voss, G.B.; Sousa, V.; Rema, the autoclave and the use of proteases from C. cardunculus without fermentation to increase okara P.; Pintado, M..E.; Valente, L.M.P. -
What Are Soybeans?
candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes. -
Distribution of Isoflavones and Coumestrol in Fermented Miso and Edible Soybean Sprouts Gwendolyn Kay Buseman Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1-1-1996 Distribution of isoflavones and coumestrol in fermented miso and edible soybean sprouts Gwendolyn Kay Buseman Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Recommended Citation Buseman, Gwendolyn Kay, "Distribution of isoflavones and coumestrol in fermented miso and edible soybean sprouts" (1996). Retrospective Theses and Dissertations. 18032. https://lib.dr.iastate.edu/rtd/18032 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Distribution of isoflavones and coumestrol in fermented miso and edible soybean sprouts by Gwendolyn Kay Buseman A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department Food Science and Human Nutrition Major: Food Science and Technology Major Professor: Patricia A. Murphy Iowa State University Ames, Iowa 1996 ii Graduate College Iowa State University This is to certify that the Master's thesis of Gwendolyn Kay Buseman has met the thesis requirements of Iowa State University Signatures have been redacted for privacy iii TABLE OF CONTENTS LIST OF FIGURES v LIST OF TABLES -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Does a Vegan Diet Contribute to Prevention Or Maintenance of Diseases? Malia K
Cedarville University DigitalCommons@Cedarville Kinesiology and Allied Health Senior Research Department of Kinesiology and Allied Health Projects Fall 11-14-2018 Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases? Malia K. Burkholder Cedarville University, [email protected] Danae A. Fields Cedarville University, [email protected] Follow this and additional works at: https://digitalcommons.cedarville.edu/ kinesiology_and_allied_health_senior_projects Part of the Kinesiology Commons, and the Public Health Commons Recommended Citation Burkholder, Malia K. and Fields, Danae A., "Does a Vegan Diet Contribute to Prevention or Maintenance of Diseases?" (2018). Kinesiology and Allied Health Senior Research Projects. 6. https://digitalcommons.cedarville.edu/kinesiology_and_allied_health_senior_projects/6 This Senior Research Project is brought to you for free and open access by DigitalCommons@Cedarville, a service of the Centennial Library. It has been accepted for inclusion in Kinesiology and Allied Health Senior Research Projects by an authorized administrator of DigitalCommons@Cedarville. For more information, please contact [email protected]. Running head: THE VEGAN DIET AND DISEASES Does a vegan diet contribute to prevention or maintenance of diseases? Malia Burkholder Danae Fields Cedarville University THE VEGAN DIET AND DISEASES 2 Does a vegan diet contribute to prevention or maintenance of diseases? What is the Vegan Diet? The idea of following a vegan diet for better health has been a debated topic for years. Vegan diets have been rising in popularity the past decade or so. Many movie stars and singers have joined the vegan movement. As a result, more and more research has been conducted on the benefits of a vegan diet. In this article we will look at how a vegan diet may contribute to prevention or maintenance of certain diseases such as cancer, diabetes, weight loss, gastrointestinal issues, and heart disease. -
Food System and Culture of Eating in India Impact Factor: 5.2 IJAR 2019; 5(3): 87-89 Received: 06-01-2019 Dr
International Journal of Applied Research 2019; 5(3): 87-89 ISSN Print: 2394-7500 ISSN Online: 2394-5869 Food system and culture of eating in India Impact Factor: 5.2 IJAR 2019; 5(3): 87-89 www.allresearchjournal.com Received: 06-01-2019 Dr. Durgesh Kumar Singh Accepted: 10-02-2019 Abstract Dr. Durgesh Kumar Singh India has one of the oldest civilizations in the world with a rich cultural heritage. In the sacred book of Principal, Swatantra Girls the Hindu called ‘Bhagavad Geeta’, foods are classified into three categories based on property, Degree College, Lucknow sanctity and quality – Sattvika, Raajasika and Taamasika. Sattvika food, which denotes food for University Lucknow, Uttar prosperity, longevity, intelligence, strength, health and happiness includes fruits, vegetables, legums, Pradesh, India cereals and sweets. Raajasika food, which signifies activity, passion and restlessness includes hot, sour, spicy and salty foods. Taamasika food is intoxicating and unhealthy. Keywords: health, food, diet, vegetarian, non- vegetarian, regional foods 1. Introduction Hindus are traditionally vegetarian but many non-Brahmins are non- vegetarians. Brahmin Hindu’s do not eat garlic, onion and intoxicants. Ethnic Indian foods have social importance for celebrations particularly during festivals and social occasions. The Indian food is spicy and salt is added directly by cooking seasoning such as soy-sauce and mono sodium glutamate are never used. The Dietary culture of India is a fusion of the Hindu-Aryan culture and the Tibetan–Mangolian culture influence by the ancient Chinese cuisines with modifications based on ethnic preference and sensory likings over a period of time. Use of fingers to grasp food items for feeding remains a traditional features of Hindu, Buddhist, and Muslim dietary cultures in India. -
China's Meat and Egg Production and Soybean Meal Demand for Feed: an Elasticity Analysis and Long-Term Projections
International Food and Agribusiness Management Review Volume 15, Issue 3, 2012 China's Meat and Egg Production and Soybean Meal Demand for Feed: An Elasticity Analysis and Long-Term Projections Tadayoshi Masudaa and Peter D. Goldsmithb aSenior Research Analyst, Research Institute for Humanity and Nature 457-4 Kamigamo Motoyama, Kita-ku, Kyoto 603-8047, Japan bAssociate Professor, Department of Agricultural and Consumer Economics, University of Illinois at Urbana, Champaign 1301 West Gregory Drive, Urbana, Illinois, 61801, USA Abstract China is a large meat and egg producer and correspondingly a large soybean meal consumer. Dual forces affect the derived demand for soybeans; rising livestock production to meet consum- er demand for protein and the shift to commercial feed by the livestock industry. We employ a unique elasticity approach to estimate these dual forces on soybean meal demand over the next 20 years. We then discuss the implications of these forecasts with respect to the modernization of China’s feed industry, land use changes in South America, and the need for yield research to reduce pressure on increasingly scarce land resources. Keywords: meat production; soybean meal; feed demand; elasticity; forecasting; land use Corresponding author: Tel: +217-333-5131 Email: P.D. Goldsmith: [email protected] +The IFAMR is a non-profit publication. The additional support provided from this issue advertisers, Novus International and GlobalGap help keep us open access and dedicated to serving management, scholars, and policy makers worldwide. 35 2012 International Food and Agribusiness Management Association (IFAMA). All rights reserved Madusa and Goldsmith / International Food and Agribusiness Management Review / Volume 15, Issue 3, 2012 Introduction Background The “livestock revolution” (Delgado et al. -
Winter Menu } February Fruit & Veg/ 1/2 Cup Total Milk 6Oz Cup
tm local & organic food for kids december Protein =2oz total january Grain>2oz winter menu } february Fruit & Veg/ 1/2 cup total Milk 6oz cup monday tuesday wednesday thursday friday Dec 31, Jan 28 January 1, 29 January 2, 30 January 3, 31 January 4 Roast Turkey w/ Gravy Three Cheese Baked Chicken Nuggets Beefy Sloppy Joe Three Bean Chili Lasagna Veggie “Chicken” Tenders Veggie Sloppy Joe Tofurkey Fresh Cucumbers Steamed Carrots Mixed Veggies Whipped Potatoes Fresh Broccoli Fruit Salad Fresh Pineapple Fresh Bananas Appleberry Sauce Pear Slices Elbow Pasta Whole Grain Bread Whole Grain Bread Whole Grain Bun January 7 January 8 January 9 January 10 January 11 Orange Chicken Farfalle w/ Tomato Beef Kabab Bites Creamy Three Cheese Orange Vegetarian Chicken Cream Sauce Falafel Mac n’ Cheese Pizza w/ Yogurt Dip Asian Veggies Steamed Carrots Sweet Local Peas Fresh Broccoli Honeydew Melon Fresh Cucumbers Fresh Pineapple Apple Slices Orange Slices Fruit Salad Brown Rice Whole Grain Pita January 14 January 15 January 16 January 17 January 18 Turkey Pot Pie Juicy Beef Burger Cheesy Quesadillas Cheesey Ravioli Sweet Apple Chicken Curry Veggie Pot Pie Veggie Burger w/ Sour Cream w/ Marinara Vegetarian Chicken Local Green Beans Fresh Steamed Broccoli Butternut Squash Sweet Local Peas Cauliflower & Carrots Orange Slices Appleberry Sauce Fresh Pineapple Fresh Melon Fruit Salad Fresh Baked Biscuit Whole Grain Bun Naan Bread January 21 January 22 January 23 January 24 January 25 Pasta w/ Alfredo Chicken w/ Plum Sauce Swedish Meatballs Fish Tenders Adobo -
Soybeans USE
NASS Highlights May 2021 • No. 2021-1 AGRICULTURAL2020 AGRICULTURAL CHEMICAL USE SURVEY CHEMICALSoybeans USE Nineteen states . The 2020 Agricultural Chemical Use Survey of soybean producers collected data about fertilizer and pesticide use as well as pest management practices . accounted for 96.32% of U.S. for soybean production. NASS conducted the survey in 19 states that acres planted to soybeans AGRICULTURAL in accounted for 96.32% of the 83.08 million acres planted to soybeans in the 2020. United States in 2020: Arkansas, Illinois, Indiana, Iowa, Kansas, Kentucky, CHEMICALLouisiana, Michigan, USE Minnesota, Mississippi, Missouri, Nebraska, North Carolina, North Dakota, Ohio, South Dakota, Tennessee, Virginia, and About the Survey Wisconsin. (Fig. 1) Fig. 1. States in the 2020 Soybean Chemical Use Survey The Agricultural Chemical Use Soybean planted Program of USDA’s National Agricultural Statistics Service (NASS) acreage totals are is the federal government’s official for the 2020 crop source of statistics about on-farm and year, the one- post-harvest commercial fertilizer and year period pesticide use and pest management beginning after practices. NASS conducts field crop agricultural chemical use surveys in the 2019 harvest cooperation with USDA’s Economic and ending with Research Service as part of the the 2020 harvest. Agricultural Resource Management (Table 4) Survey. NASS conducted the soybean chemical use survey in the fall of 2020. Access the Data Fertilizer Use Access 2020 soybean chemical use Fertilizer refers to a soil-enriching input that contains one or more plant data as well as results from prior (or nutrients. Nitrogen, phosphate, potash, and sulfur were the most widely earlier) soybean chemical use surveys used fertilizer materials on soybeans. -
Okara: a Possible High Protein Feedstuff for Organic Pig Diets
Animal Industry Report Animal Industry Report AS 650 ASL R1965 2004 Okara: A Possible High Protein Feedstuff For Organic Pig Diets J. R. Hermann Iowa State University Mark S. Honeyman Iowa State University, [email protected] Follow this and additional works at: https://lib.dr.iastate.edu/ans_air Part of the Agriculture Commons, and the Animal Sciences Commons Recommended Citation Hermann, J. R. and Honeyman, Mark S. (2004) "Okara: A Possible High Protein Feedstuff For Organic Pig Diets," Animal Industry Report: AS 650, ASL R1965. DOI: https://doi.org/10.31274/ans_air-180814-197 Available at: https://lib.dr.iastate.edu/ans_air/vol650/iss1/124 This Swine is brought to you for free and open access by the Animal Science Research Reports at Iowa State University Digital Repository. It has been accepted for inclusion in Animal Industry Report by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Iowa State University Animal Industry Report 2004 Swine Okara: A Possible High Protein Feedstuff For Organic Pig Diets A.S. Leaflet R1965 creating disposal problems (3). Work with okara as an alternative feedstuff is limited (4). We know of no published J.R. Hermann, Research Assistant, studies involving okara as an alternative swine feedstuff. M.S. Honeyman, Professor, Therefore our objective was to determine the effect of Department of Animal Science dietary okara on growth performance of young pigs. Summary and Implications Materials and Methods A potential alternative organic protein source is okara. Animals Okara is the residue left from ground soybeans after Four replicate trials involving a total of 48 pigs extraction of the water portion used to produce soy milk and (average initial body weight of 13.23 kg) were conducted at tofu. -
Tofu and Soy Yogurt As Meat Alternates
Early Implementation Allowances 4: Tofu and Soy Yogurt as Meat Alternates Tofu and soy yogurt products are allowed to be used to meet all or part of the meat/meat alternate component. • Tofu is a soybean-derived food. Basic ingredients in tofu are whole soybeans, one or more food-grade coagulants, and water. Noncommerial tofu and soy products are not creditable. • 2.2 ounces (1/4 cup) of commercially prepared tofu, containing at least 5 grams of protein, is creditable as 1 ounce equivalent meat alternate. • 1/2 cup (4 uid ounces) of soy yogurt is creditable as 1 ounce equivalent of meat alternate. • The most appropriate way to ensure that the product meets these requirements is a product with a Child Nutrition Label (CN Label) or a Product Formulation Statement (PFS) • Firm or extra rm tofu in stir-fries, omelets, and miso soup may credit towards the meat alternate component. • Soft or silken tofu incorporated into drinks, such as smoothie or other dishes to add texture or imporove nutrition, such as in baked desserts, does NOT credit toward the meat alternate. • Until the Food Buying Guide for Child Nutrition Programs is updated, the following yield information can be used for purchasing and crediting: • 1 pound of tofu with 37 grams of protein will have 7.28 quarter cup servings per pound and provide 7.25 ounces of equivalent meat alternate. Why is This Important? Tofu can be prepared and served in a variety of ways that include culturally appropriate and traditional dishes. This allow CEs greater exibility and diversity in menu planning Additional Resources: USDA Memo: SP 53-2016, CACFP 21-2016 - Crediting Tofu and Soy Yogurt Products in School Meal Programs and the Child and Adult Care Food Program USDA Food and Nutrition Service, Nutrition Standards for CACFP Meals and Snacks: http://www.fns.usda.gov/cacfp/meals-and-snacks Food Buying Guide for Child Nutrition Programs: http://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs TEXAS DEPARTMENT OF AGRICULTURE This product was funded by USDA.