Simple approach to develop various Methods for Elimination of Anti-nutritional Factors and Enhancement of protein quality extracted from Soybean to fulfil protein requirement for complete nourishment.

1. Removal of Antinutritional
Factors (ANFs) from
Glycine max
-Roshan S. Thakur
-Deoyani D. Deogirikar
-Darshani D. Jadhav

2. Contents
• What ANFs are?
• ANFs in Soybean.
• Proteins present in Soybean.
• Removal methods of ANFs.

3. ANFs in Soybean
• Substances that when present in animal feed or water reduce
availability of one or more nutrients.
• Soya bean lectin (SBL), major antinutrient factor isolated from
yellow coat soy seeds showed higher haemagglutination activity.
Maximum activity was observed with blood type AB.
• Antinutritional Factor in Soybean Meal:
1) Protease inhibitors 45-60 mg/g CP and 4-8 mg/g CP;
2) Lectins 50-200 mg/g and 50-200 mg/g;
3) Glycinin 150-200 mg/g and 40-70 mg/g;
4) β-conglycin 50-100 mg/g and 10-40 mg/g;
5) Saponins 0.5% and 0.6%;
6) Oligosaccharides 14% and 15%;
7) Phytic acid 0.6% and 0.6%.

4. S O Y P R O T E I N
 Complete protein since it provides all of essential amino acid for
human nutrition.
 Soy flour contains 55% protein .
 Some digestibility of soyfoods:
 steamed soybeans 65.3%, tofu 92.7%, soy milk 92.6%, soy
protein isolate 93-97% .
 Principle protein source for monogastrics.
 Represents two-thirds of total world output of protein feedstuffs,
including all other major oil meals and fish meal (Oil World, 2010).
 Soybeans represent 55% of total global production of oilseeds
followed by rapeseed (14%), cottonseed (10%), peanut (8%),
sunflower (9%), palm kernel (3%), copra (1%).

5. • Globally, 98 % soybean meal is used as animal feed.
• Compound of its amino acids is excellent for most species of poultry
and when they are mixed with corn, usually only methionine can be
limiting amino acid.
• “Amount of protein in soybean meal may be affected by variety and
method of oil extraction.”
• Meals containing higher rate of protein would be produced from
sell-less seeds; although meals with lower percent of protein (44%
of crude protein) would be produced from scaly seeds with higher
rate of fiber and metabolizable energy.
• Through genetic modification, the oil-producing soya bean was
tailored to produce a wide range of industrial lubricants, cosmetic
compounds and detergents that are biodegradable.

6. 80 % Indian diets are protein deficient:
Survey of The Hindu news paper
• 90% Delhiites registered protein deficiency in their meal plan, says recent
survey, which has also indicated that over 80 % of Indian diets are protein
deficient. This implies that most people are not getting right amount of
proteins required.
• Indian Market Research Bureau (IMRB) conducted consumer survey
across seven major cities titled ‘Protein consumption in diet of adult
Indians’ by interviewing 1,260 respondents, which included males and
females (non-pregnant and lactating) between age of 30-55 years. 59% of
sample size was non-vegetarian.
• Dr. Samaddar added: “People fail to understand importance of protein
supplements in daily diet. They tend to associate protein supplements as
being ideal for body builders or malnourished people only. It is high time
they start incorporating protein rich food in their diet otherwise it can lead
to serious repercussions in generations to come.”

7. MATERIALS AND METHODS
1 • Determination of tannin.
2 • Determination of phytates.
3 • Determination of trypsin inhibitors.
4 • Determination of protease inhibitor.
5 • Mechanical particle delivery or gene gun method
6 • Urease assay
7 • Determination of lectins

8. Removal methods of ANFs.
• Trypsin inhibitors are sensitive to denaturation by heat treatment.
Right warming up of soybean and its products eliminate above 90%
of antitrypsin activity.
• Level of soy lectins can be estimated by measuring
hemagglutination activity.
• Phytates and oligosaccharides are not destroyed by heat treatment.
• Level of glycinin and β-conglycinin can be measured by a specific
competitive inhibition ELISA using anti-soy globulin.
• Several methods used to determine protein quality of soybean
products for monogastric species are urease index, KOH protein
solubility, protein dispersability index (PDI) and nitrogen solubility
index (NSI).

9. Protein Quality
• Urease Index: Primary purpose of urease assay is to determine if soybean meal
has been sufficiently heated to destroy most of anti-nutritional factors. Urease
index values of 0.05 to 0.2 pH rise are considered for properly processed soybean
meal (Dudley-Cash, 1999). Values above 0.2 indicate under-heating and values
below 0.05 indicate over-heating.
– Not useful to determine excessive heat treatment.
• KOH protein solubility: Raw soybean and well heat processed soybean products
should have protein solubility around 90%. KOH solubility is good index for
determining over processing of soybean meal, but it is not a sensitive index for
monitoring under processing of soybean meal.
• Protein dispersability index (PDI): In animal nutrition PDI method is used.
Determination of PDI is best method of evaluating soybean for both under
heating and overheating. PDI method measures amount of soy protein dispersed
in water after blending sample with water in high-speed blender.
• Nitrogen Solubility Index (NSI): water solubility of soybean protein can also be
measured. two methods differ in speed and vigor at which water containing
soybean product is stirred.