Soybean seeds are usually peeled, cooked by steaming hot and rolled into flat pieces, then soaked in solvent hexane to extract soy oil withdrawal. Next, squeeze to remove hexane and heat treatment to get rid of the anti-nutrients in soybean meal. This method is considered a modern method and is widely used in advanced countries. Soybean meal produced by this method have a very high protein content (46-48%) and fat content remains very low (1%).

Methods mechanical oil pressure.

Soya beans are cooked, crushed and pressed oil by mechanical devices. It also uses this principle to soybean oil pressure according to the manual method in small production facilities. But the method of mechanical oil pressure and oil rate is not high gain, fat remaining in the oil dry to 7-10%, while oil-extracting only 1%.

Processing dried peanut oil.

Dry peanut oil is produced according to the same method nh 2 soybean (DNA extraction methods and mechanical oil pressure). However, peanut oil cakes susceptibility toxic mold produces aflatoxin. They pay much attention to the four types of aflatoxin poisoning which is the form B1, B2, G1, G2, is the most powerful but toxic form of B1. Cattle, poultry premature, particularly turkey, duck is very sensitive to aflatoxin. Aflatoxin inhibits the immune system so the pet more susceptible to diseases caused by viruses or bacteria. This toxin is also a cause of primary liver cancer th in humans and animals. When the contaminated materials will slightly reduce appetite, slow growth and reduced animal husbandry productivity. But if aflatoxin contamination worse, dead animals susceptible.

Influence of processing "the fire" for protein-rich foods.

When heat treatment processing protein-rich foods nh fish meal, soybean oil and, oil cakes ... if processing "the fire" (over 140 °) happens reaction between carbohydrate (glucose) to the free amino groups of proteins, especially with the amino group of the amino acid nh: lysine, arginine, histidine and tryptophan (Millard reaction) creating indigestible compounds, thereby reducing digestibility of the amino acids mentioned above. So reasonable adjustments heat processed foods rich in protein is important for limiting the Millard reaction.

(Source: Feed & fodder processing, Agricultural Publishing House