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Effect of drying temperature on the chemical composition of soybeans

Abstract:

Soy (Glycine max) is an important raw material used in the preparation of concentrates for birds for its balance and availability of amino acids. Therefore, the objective of this work was to determine the chemical composition of the grain by subjecting it to different temperatures and drying times. In a randomized block design, four treatments T1 (raw grain), T2 (30 seconds at 232 °C), T3 (45 to 269), T4 (70 to 270) were established. The indicators were evaluated, percentage of dry matter (DM), fat, crude protein (PB), fiber (FB), calcium, phosphorus and urease index. A simple classification variance analysis and a multiple means comparison were performed. To verify the normal distribution of the data, the Kolmogorov-Smirnov test was used and for the homogeneity of the variances the Bartlett test. The Statistic Ver. 10 system for Windows was used. The first variable measured increased according to the increase in the degree of cooking with differences among all. The highest tenor of PB was reached at 269 ° C, the opposite being true for fiber. Calcium and phosphorus showed their best results for T3 and T4, something similar happened for the urease index. It was concluded that the increase of the temperature and the time in the drying of the soy improved the chemical composition of the grain, fundamentally with the increase of the protein and the decrease of the fiber.