Extrusion-cooking to improve the animal feed quality of broad beans

L. Moscicki, S. Wojcik, K. Plaur, D.J. van Zuilichem

    Research output: Contribution to journalArticleAcademicpeer-review

    2 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Pages (from-to)307-316
    JournalJournal of Food Engineering
    Volume3
    Issue number4
    DOIs
    Publication statusPublished - 1984

    Fingerprint Dive into the research topics of 'Extrusion-cooking to improve the animal feed quality of broad beans'. Together they form a unique fingerprint.

  • Cite this