Detecting heat damages in processed soya bean with NIR
Posted: 02.05.2022
Detecting heat damages in processed soya beans, requires a testing of trypsin-inhibitor activity (TIA) or protein solubility (PDI). Measuring these parameters has been costly and time-consuming. Recently, near-infrared technology (NIR) has been advanced to measure in a fast, simple and reliable procedure essential feed parameters such as amino acid composition, as well as TIA or PDI. This video provides a brief introduction to this topic and shows results from applying NIR in a soya bean processing study with over 30 farms or enterprises from Europe. The tool is not specific for organic farming but is certainly relevant.
About this video
Publisher: Donau Soja, Ok-Net EcoFeed
Producer: Donau Soja
Copyright: © All rights reserved. Reproduction and dissemination for non-commercial purposes are authorised provided the source is fully acknowledged.
Acknowledgement: This video provides a brief introduction to this topic and shows results from applying NIR in a soya bean processing study with over 30 farms or enterprises from Europe. This study was organised by Donau Soja, a non-profit organisation based in Vienna, Austria. The organisation aims to develop a sustainable and protein supply in Europe. The study was implemented in framework of the OK-Net Ecofeed Project and has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 773911.
Citation: Rittler, Leopold. 2021. Detecting heat damages in processed soya bean with near-infrared. Legume Hub. www.legumehub.eu
The content is solely the responsibility of the producer. No warranties, expressed or implied, are made with respect to the information provided. Information relating to the use of plant protection products (pesticides) must be checked against the product label or other sources of product registration information.
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