@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_oviedo-rondon_mian_joseph_dean_anderson_toomer_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"]}, 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 Oviedo-Rondon, Edgar O. and Mian, Rouf and Joseph, Michael and Dean, Lisa and Anderson, Kenneth E. and Toomer, Ondulla}, year={2023}, month={Apr} }
 @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. • Protein-enriched pasta was prepared by using defatted coconut flour, mushroom powder and defatted soy flour. • Combination of microwave and fluidized bed drying was used to produce mushroom powder with maximum nutrient retention. • The pasta quality was affected by the addition levels of the protein-rich supplements. • Fuzzy logic model was used to determine the pasta with best sensory properties within each supplement.}, 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} }