Extrusion-cooking of broad beans with a single-screw extruder has been investigated. Attention was focused on process requirements as well as on the nutritional effects of extrusion-cooked broad beans in a chicken feed formulation. The optimal thermal process conditions required for a product of good quality from broad beans are given. Feeding trials with diets containing extrusion-cooked broad beans were carried out and it was found to be possible to replace at least 60% soya in a chicken ration. This work demonstrates that extrusion-cooking of broad beans is an acceptable process for animal feed in respect of protein quality, particularly in countries where Vicia faba are commonly cultivated.
Moscicki, L., Wojcik, S., Plaur, K., & van Zuilichem, D. J. (1984). Extrusion-cooking to improve the animal feed quality of broad beans. Journal of Food Engineering, 3(4), 307-316. https://doi.org/10.1016/0260-8774(84)90014-1