@article{joseph_alavi_adedeji_zhu_gwirtz_thiele_2024, title={Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn, and Cowpea}, volume={6}, ISSN={["2624-7402"]}, DOI={10.3390/agriengineering6030114}, abstractNote={This study evaluated the refinement of sorghum, corn, and cowpea grains using the processing steps and equipment originally designed for wheat milling that consists of a conventional gradual reduction system. The need to mill these grains resulted from a desire to produce alternative ingredients for developing new fortified blended extruded foods used for food aid programming. Milling of white sorghum grain resulted in a crude protein content of 7.4% (wb) for both whole and coarse-milled flour. The crude protein content in whole fine-milled sorghum was 6.8% (wb), which was significantly lower than that of whole coarse flour at 9.3% (wb). A decrease in the ash content of sorghum flour correlates with the decortication process. However, degermed corn, fine and coarse, had significantly different crude protein content of 6.0 ± 0.2% (wb) and 7.7 ± 0.06% (wb), respectively. Degerming of corn improved the quality of corn flour (fine and coarse) by reducing the crude fat content from 3.3 ± 0.18% (wb) to 1.2 ± 0.02% (wb) and 0.6 ± 0.13% (wb), respectively. This helped increase the starch content from 60.1 ± 0.28% (wb) in raw corn to 74.7 ± 0.93% (wb) and 71.8 ± 0.00% (wb) in degermed fine and coarse corn flour, respectively. Cowpea milling did not produce differences in the milling stream outputs when the crude fat and crude protein were compared. Whole flour from the grains had higher milling yields than decorticated flour. This study demonstrated that a mill dedicated to wheat size reduction can be adapted to refine other grains to high quality.}, number={3}, journal={AGRIENGINEERING}, author={Joseph, Michael and Alavi, Sajid and Adedeji, Akinbode A. and Zhu, Lijia and Gwirtz, Jeff and Thiele, Shawn}, year={2024}, month={Sep}, pages={1959–1971} }
 @article{toomer_maharjan_harding_vu_malheiros_mian_joseph_read_oviedo-rondon_anderson_2024, title={Effects of full-fat high-oleic soybean meal in layer diets on performance, egg quality and chemical composition}, volume={103}, ISSN={["1525-3171"]}, url={https://doi.org/10.1016/j.psj.2024.104074}, DOI={10.1016/j.psj.2024.104074}, abstractNote={The utilization of full-fat high-oleic soybean meal in layer diets could lead to value-added poultry products. To test this idea, 336 hens were randomly assigned to 4 isonitrogenous (18.5% CP) and isocaloric (2,927 kcal/kg) formulated diets and fed the following diets for eight weeks: conventional control solvent-extracted defatted soybean meal (CON); extruded-expelled defatted soybean meal (EENO); full fat normal-oleic soybean meal (FFNO); or full fat high-oleic soybean meal (FFHO). Body weights (BW) were collected at week 0 and week 8. Eggs were collected daily, and the totals counted each week. Feed consumption was measured weekly, and egg quality was measured bi-weekly. Eggs were collected at wk 0 and wk 8 for fatty acid analysis. There were no significant treatment differences in any of the production parameters measured, BW, feed consumption, feed conversion ratio or egg production (P > 0.05). Eggshell strength was significantly greater in eggs produced from the EENO group as compared to the control (P < 0.01), while egg yolk color was significantly darker in eggs of the control and EENO treatment groups relative to the FFNO and FFHO treatments (P < 0.0001). Eggs produced by hens fed the FFHO diet had a 52% increase in monounsaturated n-9 oleic acid content (P < 0.0001) and reduced palmitic (P < 0.01) and stearic (P < 0.0001) saturated fatty acid levels as compared to the conventional controls. These results validate the utilization of FFHO as a value-added poultry feed ingredient to enrich the eggs and/or poultry meat produced.}, number={10}, journal={POULTRY SCIENCE}, author={Toomer, Ondulla T. and Maharjan, Pramir and Harding, Kari L and Vu, Thien Chuong and Malheiros, Ramon and Mian, Rouf and Joseph, Michael and Read, Quentin D. and Oviedo-Rondon, Edgar Orlando and Anderson, Kenneth E.}, year={2024}, month={Oct} }
 @article{ali_joseph_alfaro-wisaquillo_quintana-ospina_patino_vu_dean_fallen_mian_taliercio_et al._2024, title={Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets}, volume={103}, ISSN={["1525-3171"]}, DOI={10.1016/j.psj.2023.103399}, abstractNote={The effects of high oleic oil full-fat (HO-FF) soybean meal (SBM) on broiler meat quality could lead to value-added food products. This experiment evaluated the effects of dietary normal oleic extruded expelled (NO-EE), normal oleic full-fat (NO-FF), or HO-FF SBM on live performance, carcass and parts yield, and breast fatty acid composition. Diets were formulated to be isoenergetic and isonitrogenous. A total of 540 Ross-708 male broilers were raised on floor pens with 18 broilers/pen and ten replicates/treatment. Data were analyzed in a completely randomized design. Chickens were fed with a starter (0 – 14 d), grower (15 – 35 d), or a finisher diet (36 – 47 d) up to 47 d. Chickens were weighed at 7, 14, 35, and 47 d. At 48 d, four broilers per pen were processed. Breast samples were collected and evaluated for quality and fatty acid content. Broilers fed diets with NO-EE were heavier (P < 0.05) than chickens fed diets with full-fat SBM (NO-FF and HO-FF) at d 7, 14, 35 while feed conversion ratio (FCR) of NO-EE was best (P < 0.05) at 7 d and 47 d. Carcass yield was also higher for broilers fed NO-EE than the other treatments. Diet did not affect parts yield, breast meat color, cooking, drip loss, white stripping, or SM quality parameters. More breast fillets without wooden breast (score 1) were observed (P < 0.05) for NO-FF than the other two treatments. The breast meat fatty acid profile (g fatty acid/ 100 g of all fatty acids) was significantly affected (P < 0.001) by diet. Broilers fed the HO-FF SBM diet had 54 to 86% more oleic acid, 72.5% to 2.2 times less linoleic acid, and reduced stearic and palmitic acid levels in the breast meat than NO-FF and NO-EE. In conclusion, feeding HO-FF to broilers enriched the oleic acid content of their breast meat while reducing the saturated fatty acid content relative to the NO-FF and NO-EE treatment groups.}, number={3}, journal={POULTRY SCIENCE}, author={Ali, Muhammad and Joseph, Michael and Alfaro-Wisaquillo, Maria Camila and Quintana-Ospina, Gustavo Adolfo and Patino, Danny and Vu, Thien and Dean, Lisa L. and Fallen, Ben and Mian, Rouf and Taliercio, Earl and et al.}, year={2024}, month={Mar} }
 @misc{toomer_oviedo-rondon_ali_joseph_vu_fallen_mian_2024, title={Full-Fat Soybean Meals as an Alternative Poultry Feed Ingredient-Feed Processing Methods and Utilization-Review and Perspective}, volume={14}, ISSN={["2076-2615"]}, DOI={10.3390/ani14162366}, abstractNote={On a global scale, the poultry industry expands its wings in terms of meat and egg production to the masses. However, this industry itself requires a sustainable and permanent supply of different inputs, one of which is poultry feed and nutrition. Soybean is a versatile protein that is offered to poultry in different inclusion rates in commercial diets after being processed using various thermal and mechanical processing methods. Conventional commercial soybean meal is usually prepared by the extraction of oil from whole soybeans using solvents, producing a meal that has approximately 1% crude fat. Without oil extraction, full-fat soybean (FFSBM) is produced, and it is an excellent source of dietary energy and protein for poultry with a nutritional profile of 38-40% protein and 18-20% crude fat, on average. FFSBM has less crude protein (CP) than solvent-extracted soybean meal (SE SBM) but higher metabolizable energy due to higher fat content. Alternatively, extruded expeller processing produces defatted soybean meal containing approximately 6-7% crude fat. Studies have demonstrated that FFSBM can be used in poultry diets to improve poultry nutrition, performance, and quality of the poultry meat and eggs produced. This review aims to evaluate the nutrition and use of meals prepared from conventional and high-oleic soybeans using various feed processing methods.}, number={16}, journal={ANIMALS}, author={Toomer, Ondulla T. and Oviedo-Rondon, Edgar Orlando and Ali, Muhammad and Joseph, Michael and Vu, Thien and Fallen, Ben and Mian, Rouf}, year={2024}, month={Aug} }
 @article{patino_toomer_vu_oviedo-rondon_mian_frinsko_hall_kelly_mann_joseph_2024, title={Influence of extruded soybean meal with different fat contents and varying oleic acid content on floating fish feed quality and composition}, volume={317}, ISSN={["1873-2216"]}, DOI={10.1016/j.anifeedsci.2024.116088}, abstractNote={Soybean meal (SBM) is the most widely used source of high-quality plant protein within the feed industry. Raw soybeans are conventionally processed to reduce antinutritional factors, enhance protein bioavailability and improve the overall quality of the final feed product. New high-oleic (HO) cultivars with enhanced unsaturated fatty acids are being utilized in the production of HO SBM for use in the animal feed industry. However, no studies to date have examined the impact of HO SBM on feed formulation and processing of aquaculture feeds. Therefore, we aimed to determine the quality of feed for juvenile domesticated striped bass (Morone saxatilis) using SBM prepared from HO or normal-oleic (NO) soybeans and extrusion-expeller processing. The following four soybean meals were used in our experimental diets: solvent-extracted defatted normal oleic (SENO), full-fat normal oleic (FFNO), extruded-expelled defatted normal oleic (EENO), or full-fat high oleic (FFHO). These meals replaced half of the fishmeal (FM) normally included in a nutritionally complete marine finfish diet. Physico-chemical feed variables and chemical composition were determined during feed production. Data were analyzed using one-way ANOVA and means were separated using Tukey's t-test. The specific mechanical energy of the diet was reduced with the addition of full-fat SBMs during the extrusion process. All finished fish diets were of similar high quality with high pellet durability index and protein content (P > 0.05). This suggested that using different types SBM, including high oleic, to replace 50 % of the fish meal in a floating feed for juvenile domesticated striped bass does not adversely affect the feed quality or nutritional content.}, journal={ANIMAL FEED SCIENCE AND TECHNOLOGY}, author={Patino, Danny B. and Toomer, Ondulla T. and Vu, Thien C. and Oviedo-Rondon, Edgar O. and Mian, Rouf and Frinsko, Mike and Hall, Steven and Kelly, Ryan and Mann, Jason and Joseph, Michael}, year={2024}, month={Nov} }
 @article{alfaro-wisaquillo_ali_patino_oviedo-rondon_vann_joseph_2024, title={Variations in soybean nutritional and anti-nutritional quality based on location and planting dates}, volume={6}, ISSN={["1365-2621"]}, DOI={10.1111/ijfs.17241}, abstractNote={Summary Soybeans ( Glycine max ) are a preferred source of plant‐based proteins and oil in various applications in foods and feeds. When soybean is converted to soybean meal (SBM), the quality is determined by the protein content and its digestibility. Protein digestibility is reduced by anti‐nutritional factors like trypsin inhibitors (TI) and processing. The abundant genetic variations in soybean germplasm affect the quantitative trait of protein content. This study analysed the effect of location and planting dates on genetically identical soybeans grown in North Carolina (NC) and then compared the nutritional traits to similar commonly grown soybean varieties in other locations in the USA. The soybeans were analysed using NIRS and wet chemistry. It was found that soybean protein content ranged from 38.14% to 44.92% among the different varieties grown in three different locations in NC. Similarly, TI levels ranged between 28.22 and 33.11 mg g −1 among these varieties. The same varieties, when planted as either a full season or double crop, had different TI levels and were also impacted by planting location. However, there were no significant differences in the TI levels between the varieties and planting seasons. Furthermore, no significant difference in protein content among the varieties within the planting dates was found. Compared to soybeans grown in other parts of the USA, the average crude protein (CP) content was similar to those grown in Arkansas and Minnesota. The TI levels were significantly higher than those grown in Ohio, similar to that of Arkansas, and significantly lower than that of Minnesota.}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, author={Alfaro-Wisaquillo, Maria Camila and Ali, Muhammad and Patino, Danny and Oviedo-Rondon, Edgar Orlando and Vann, Rachel and Joseph, Michael}, year={2024}, month={Jun} }
 @misc{toomer_oviedo_ali_patino_joseph_frinsko_vu_maharjan_fallen_mian_2023, title={Current Agronomic Practices, Harvest & Post-Harvest Processing of Soybeans (Glycine max)-A Review}, volume={13}, ISSN={["2073-4395"]}, DOI={10.3390/agronomy13020427}, abstractNote={Globally, soybeans are grown to meet the needs for animal and human nutrition, oil extraction, and use in multiple industrial applications. Decades of soybean research, innovative farming methods, and the use of higher yielding resistant seed varieties have led to increased crop yields. Globally, soybean producers have utilized enhanced processing methods to produce nutritious high-quality meal and extracted oil for use in animal feed and within the food industry. Soybeans contain highly digestible proteins and are processed using various mechanical and chemical techniques to produce high quality animal feed ingredients. Defatted soybean meal (DSM) is usually prepared by the solvent extraction process of soybeans, whereby almost all oil content is removed. When oil is not extracted, full-fat soybean meal (FFSBM) is created. This form provides an excellent source of dietary energy by retaining the lipid component and is very useful in animal feeds by reducing the need for adding exogeneous lipids. However, some anti-nutritional factors (ANF) are present in FFSBM if not properly heat treated before inclusion in the finished feed. These ANF adversely affect the internal organ function and overall growth performance of the animal. Among these ANF, protease inhibitors are most important, but can be readily destroyed with optimal thermal processing. However, if the process protocols are not followed precisely, excessive heat treatment may occur, resulting in both reduced protein quality and amino acid bioavailability in the meal. Conversely, insufficient heat treatment may result in the retention of some ANF in the meal. Thermally resistant ANF can be greatly reduced in the bean and meal when dietary enzyme supplementation is included in the finished feed. This approach is cost-effective and most commonly utilized commercially. After processing, the soybean meal quality is often measured using in vitro methods performed at commercial analytical laboratories to assess the nitrogen solubility index (NSI), protein dispersibility index (PDI), urease activity (UA), and protein solubility in potassium hydroxide. Once properly processed, FFSBM or DSM can be utilized optimally in the diets of poultry and aquaculture to enhance the economic viability, animal nutrition, production performance, and the quality and nutritional value of the meat and/or eggs produced.}, number={2}, journal={AGRONOMY-BASEL}, author={Toomer, Ondulla T. and Oviedo, Edgar O. and Ali, Muhammad and Patino, Danny and Joseph, Michael and Frinsko, Mike and Vu, Thien and Maharjan, Pramir and Fallen, Ben and Mian, Rouf}, year={2023}, month={Feb} }
 @article{maharjan_rahimi_harding_vu_malheiros_oviedo-rondon_mian_joseph_dean_anderson_et al._2023, title={Effects of full-fat high-oleic soybean meal in layer diets on nutrient digestibility and egg quality parameters of a white laying hen strain}, volume={102}, ISSN={["1525-3171"]}, url={https://doi.org/10.1016/j.psj.2023.102486}, DOI={10.1016/j.psj.2023.102486}, abstractNote={This study was conducted to understand the impact of including full fat high-oleic soybean meal in layer hen diets on nutrient digestibility and added nutritional value in eggs. Forty-eight layers (∼36 wk old) were randomly assigned to one of 4 isonitrogenous (18.5% crude protein) treatment diets with 12 replicate birds per treatment in a 3-wk study. Treatments were 1) solvent extracted defatted soybean meal + corn diet, 2) dry extruded defatted soybean meal + corn, 3) full-fat soybean meal + corn, 4) high-oleic full-fat soybean meal + corn diet. Apparent ileal digestibility of crude fat (CF) and crude protein (CP) were determined using celite (∼2%) as an indigestible marker. Tibia strength and egg quality parameters (egg weight, shell strength, Haugh unit, shell color, and yolk color) were recorded during the study. Fatty acid profiles, including the monounsaturated fatty acid, oleic acid (C18:1, cis), in eggs and adipogenic tissue (liver, muscle, and fat pad) were measured using gas chromatography (GC-FID). Digestibility values of CF ranged from 71 to 84% and CP varied from 67 to 72% for treatment diets, with treatment mean values being no different (P > 0.05) between treatment diets. No differences between treatment diets in tibia strength or egg quality parameters (egg weight, shell strength, and Haugh unit) were observed (P > 0.05) except for yolk color. Similarly, there were no differences in the total lipids in egg yolk (P > 0.05) between treatment diets. However, oleic acid percentage of total lipid in egg and tissue was significantly higher (P < 0.001) in hens given the high-oleic full-fat soybean meal diet than in other treatment groups. No difference was observed in oleic acid percentage of total lipid in egg between the other 3 treatment diets (P > 0.05). Overall, the results exhibited that the eggs and tissue of layer hens fed the full-fat high-oleic acid soybean meal diet were higher in oleic acid while the CF and CP digestibility remained similar to the digestibility of the other diets.}, number={4}, journal={POULTRY SCIENCE}, author={Maharjan, Pramir and Rahimi, Amin and Harding, Kari L and Vu, Thien Chuong and Malheiros, Ramon and Oviedo-Rondon, Edgar O. and Mian, Rouf and Joseph, Michael and Dean, Lisa and Anderson, Kenneth E. and et al.}, year={2023}, month={Apr} }
 @article{ali_joseph_alfaro-wisaquillo_quintana-ospina_penuela-sierra_patino_vu_mian_toomer_oviedo-rondon_2024, title={Influence of extruded soybean meal with varying fat and oleic acid content on nitrogen-corrected apparent metabolizable energy in broilers}, volume={103}, ISSN={["1525-3171"]}, DOI={10.1016/j.psj.2023.103408}, abstractNote={High oleic (HO) soybeans may serve as a value-added feed ingredient; providing amino acids and estimating their dietary energy value for broilers is essential. In this study, we determined the apparent metabolizable energy (AME), AME corrected for zero nitrogen retention (AMEn), digestibility, and nitrogen (N) retention of HO full-fat (HO-FF) soybean as compared to solvent-extracted soybean meal (SE-SBM), normal oleic full-fat (NO-FF) and extruded expeller (NO-EE) soybean. A total of 240 Ross-708 male broilers were selected, with eight replicates per treatment and six chicks per cage. The AME and AMEn were estimated using the difference method with a 30% inclusion of test ingredients using a corn-soy reference diet with partial and total excreta collection. The index method with partial excreta collection used titanium dioxide as an inert marker. The same starter diet was provided for all birds for 14 days, followed by the reference and assay diets for the next six adaptation days. Total excreta was collected twice a day for three days. The AME and AMEn values determined for the HO-FF and NO-FF were higher (P < 0.001) than the NO-EE and SE-SBM. The AME of SE-SBM and NO-EE were similar with both methods, but the AMEn of SE-SBM was lower than the NO-EE only with the partial collection method. The agreement between AME and AMEn values determined by partial and total excreta collection analysis was 98%. Data from the total excreta collection method yielded higher AME and AMEn values (P < 0.001) than those from the partial collection method. In summary, HO-FF and NO-FF soybean meals had similar AME and AMEn values. The HO-FF soybean had 39 and 24% higher AME and AMEn than SE-SBM. Hence, high oleic full-fat soybean meal could serve as a valuable alternative feed ingredient to conventional SE-SBM meals in broiler diets, providing additional energy while providing amino acids and more oleic acid to enrich poultry meat products.}, number={3}, journal={POULTRY SCIENCE}, author={Ali, Muhammad and Joseph, Michael and Alfaro-Wisaquillo, Maria Camila and Quintana-Ospina, Gustavo Adolfo and Penuela-Sierra, Lina -Maria and Patino, Danny and Vu, Thien and Mian, Rouf and Toomer, Ondula and Oviedo-Rondon, Edgar Orlando}, year={2024}, month={Mar} }
 @article{ali_joseph_alfaro-wisaquillo_quintana-ospina_patino_penuela-sierra_vu_mian_taliercio_toomer_et al._2023, title={Standardized ileal amino acid digestibility of high-oleic full-fat soybean meal in broilers}, volume={102}, ISSN={["1525-3171"]}, DOI={10.1016/j.psj.2023.103152}, abstractNote={High-oleic (HO) soybean may serve as a value-added feed ingredient to enrich poultry meat due to its fatty acid content. However, the amino acid (AA) nutrient digestibility of soybean meal (SBM) made from these soybeans has yet to be determined. The objective of this study was to determine apparent ileal AA digestibility (AID) and standardized ileal AA digestibility (SID) of high-oleic full-fat (HO-FF) SBM compared to normal oleic full-fat (NO-FF), normal oleic extruded expeller (NO-EE), and solvent-extracted SBM (SE-SBM) in broilers. A nitrogen-free basal diet (NFD) was fed to 1 treatment group with 10 chicks/cage to determine basal endogenous losses (BEL). Titanium dioxide was used as an inert marker. The test diets contained 57.5% of the basal NFD and 42.5% of 1 of the 4 soybean sources. A total of 272 Ross-708 male broilers were placed in 40 battery cages with 5 treatments and 8 replicates per treatment. A common starter diet was provided to all the chickens for 14 d. Experimental diets were provided as a mash for 9 d before sample collection. Chickens were euthanized with CO2 on d 23, and contents of the distal ileum were collected, frozen, and freeze-dried. The BEL were similar to the values found in the literature. At d 23, broilers fed the SE-SBM had the highest body weight gain and best FCR compared to chickens fed the HO-FF and NO-FF treatments (P < 0.001). Broilers fed the SE-SBM and NO-EE experimental diets had (P < 0.001) higher apparent ileal AA digestibility and AA SID than broilers fed the HO-FF and NO-FF treatments. In conclusion, the SID of AA from HO-FF is similar to the digestibilities of other full-fat soybeans found in the literature and is lower than that of NO-EE and SE-SBM.}, number={12}, journal={POULTRY SCIENCE}, author={Ali, Muhammad and Joseph, Michael and Alfaro-Wisaquillo, Maria Camila and Quintana-Ospina, Gustavo Adolfo and Patino, Danny and Penuela-Sierra, Lina-Maria and Vu, Thien and Mian, Rouf and Taliercio, Earl and Toomer, Ondulla and et al.}, year={2023}, month={Dec} }
 @article{thomas_sudheer_saranya_kothakota_pandiselvam_joseph_2022, title={Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes}, volume={170}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2022.113991}, abstractNote={Standardisation of the formulation for the development of three categories of protein enriched ready -to -cook (RTC) pastas (defatted coconut-based pasta, soya-based pasta and mushroom-based pasta) was performed. Protein enrichment using defatted coconut flour (DFC-10, 15 and 20 g/100 g, microwave combined with fluidized bed dried mushroom powder (M-5, 10 and 15 g/100 g) and defatted soya flour (DFS-20, 25 and 30 g/100 g) were incorporated in the study. Highest swelling power of 2.5 g/g to 2.9 g/g was observed for mushroom-based pasta. Whereas maximum firmness of 57.22 N was observed in soya-based pasta sample with 30 g/100 g addition level. The optimal cooking time for coconut-based pasta was least - around 6 min with 20 g/100 g inclusion. However, the solid loss of DFC pasta samples gradually increased with the incorporation of DFC flour (6.8%–12.0%). Sensory evaluation using fuzzy logic model was performed for each category and the sample M1 with 5 g/100 g inclusion of mushroom powder was standardized as the best among the mushroom-based pasta. The standardized composition in defatted coconut-based pasta and defatted soya-based pasta category were DFC1 (10 g/100 g) and S 2 (25 g/100 g) respectively. The protein enrichment by partially replacing wheat with the by-products imparted high nutritive value and acceptance to the protein enriched pasta products.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Thomas, Binuja and Sudheer, Kundukulangara Pulissery and Saranya, S. and Kothakota, Anjineyulu and Pandiselvam, Ravi and Joseph, Michael}, year={2022}, month={Dec} }