Processing of soybean – methods and tips
25.11.2020
Soybean is an excellent source of protein as food and feed. However, it has digestive inhibitors. These must be deactivated by appropriate methods before consumption or feeding. This video presents the most common processing methods and tips.
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Copyright: © All rights reserved. Reproduction and dissemination for non-commercial purposes are authorised provided the source is fully acknowledged.
The production of this video has received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreements No 817634 (Legumes Translated) and 773911 (OK-Net Ecofeed).
OK-Net Ecofeed has received funding from the European Union's Horizon 2020 research and innnovation programme under grant agreement No. 773911. Subtitles for this video were translated within the Legumes Translated project funded by the European Union through Horizon 2020, Project Grant Number 817634.
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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