Pulses contain anti-nutritional factors which limit inclusion in rations.
Solution
This tool looks at heat treating and dehulling as a method to reduce antinutrients without reducing protein quality.
Description
This video reports on a small scale trial looking at the effect of heating and dehulling on Faba Bean protein quantity and quality. Heat treating pulses is commonly used to reduce antinutritional factors (ANF) as well as influence digestibility of the protein. The heat treatment of soya beans during oil extraction denatures the ANF, while faba beans are commonly fed untreated. This trial looked at whether heat treating or dehulling beans will reduce ANF such as trypsin inhibitors without reducing protein quantity or quality to allow high inclusion in rations.
The results show that there was no change in amino acid qualities or protein quantity due to heating. Dehulling beans increased protein but didn’t affect trypsin inhibitors. Combining dehulling to remove tannins and heating to reduce ANF could increase ration inclusion more. There are commercial equipment available either through heated augers for small farms or larger mechanised systems for large farms or industrial systems. Heating on small scales can be done in standard household ovens.
The information presented in the video is relevant for all farmers interested in including beans in their monogastric rations.
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In order to use the comment function, you must register with the third-party provider "Disqus".
When you activate this function, your browser establishes a direct connection with the servers of the third-party provider. We would like to point out that data is transmitted to the third-party provider after activation, and the latter may set cookies that can also be used for analysis and marketing purposes. For more information, please refer to our privacy policy.
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