<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2079-3480</journal-id>
<journal-title><![CDATA[Cuban Journal of Agricultural Science]]></journal-title>
<abbrev-journal-title><![CDATA[Cuban J. Agric. Sci.]]></abbrev-journal-title>
<issn>2079-3480</issn>
<publisher>
<publisher-name><![CDATA[Editorial del Instituto de Ciencia Animal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2079-34802018000200193</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Comparative evaluation of processes for production of soybean meal for poultry feed in Nigeria]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación comparativa de procesos para la producción de harina de soya para la alimentación de pollos en Nigeria]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Anozie]]></surname>
<given-names><![CDATA[A. N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salami]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Babatunde]]></surname>
<given-names><![CDATA[Damilola E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Babatunde]]></surname>
<given-names><![CDATA[Odunayo E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Covenant University  ]]></institution>
<addr-line><![CDATA[Ota Ogun State]]></addr-line>
<country>Nigeria</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Obafemi Awolowo University  ]]></institution>
<addr-line><![CDATA[Ife Osun State]]></addr-line>
<country>Nigeria</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Federal University of Agriculture  ]]></institution>
<addr-line><![CDATA[ Ogun-state]]></addr-line>
<country>Nigeria</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>52</volume>
<numero>2</numero>
<fpage>193</fpage>
<lpage>202</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2079-34802018000200193&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2079-34802018000200193&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2079-34802018000200193&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This work examined and compared three processes for production of low trypsin inhibitor soybean meal. Soybean flour was subjected to roasting, autoclaving and steaming to denature trypsin inhibitors. Roasting was done at 120, 130, 135 and 140 ºC for 5, 7, 8 and 9 minutes, respectively. Autoclaving was carried out at 121ºC, 15psig for 20, 30, 40 and 50 minutes. Steaming was carried out at 105 ºC for 10, 12, 15 and 18 minutes. Defatting of the samples was done and the activity of trypsin inhibitor was investigated. Proximate analysis and quality tests was carried out to ascertain quality of the heat treated soybean meals. Trypsin inhibitor in the soybean meals from the three heat treatment processes ranged from 1.20 to 3.54mg/g while that of raw sample was 6.01mg/g. Percentage crude protein in all the heat treated samples ranged from 39.38 to 40.58 % while that of raw sample was 44.60 %. Urease index ranged from 0.11 to 2.07 % for all heat treated samples while it was 2.11 % for the raw samples. % KOH protein solubility in Soybean meal from the three processes ranged from 45.2 to 73.1 % while that of the raw sample was 49.1%. The results were statistically significant at p&gt;0.05. At significance level of p&gt;0.05 it was established that local soybeans can be processed with adequate heat to obtain low activity soybean meal with good nutrient standard. The steaming process operated at 105 ºC for 18 minutes gave the best overall results with trypsin inhibitor activity of 1.20 mg/g.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Este estudio examinó y comparó tres procesos para la producción de harina de soya bajo inhibidor de tripsina. La harina de soya fue sometida a tostado, autoclave y vapor para desnaturalizar los inhibidores de la tripsina. El tostado se realizó a 120, 130, 135 y 140 °C durante 5, 7, 8 y 9 minutos, respectivamente. El tratamiento en autoclave se llevó a cabo a 121 °C, 15 psig durante 20, 30, 40 y 50 minutos. La cocción al vapor se realizó a 105 ºC durante 10, 12, 15 y 18 minutos. Se realizó el desengrase de las muestras y se investigó la actividad del inhibidor de tripsina. Se llevaron a cabo análisis aproximado y pruebas de calidad para determinar la calidad de la harina de soya tratada térmicamente. El inhibidor de tripsina en la harina de soya de los tres procesos de tratamiento térmico varió de 1.20 a 3.54 mg/g, mientras que el de la muestra sin procesar fue de 6.01 mg/g. El porcentaje de proteína bruta en todas las muestras tratadas térmicamente varió de 39.38 a 40.58%, mientras que el de las muestras sin procesar fue de 44.60%. El índice de ureasa varió de 0,11 a 2.07% para todas las muestras tratadas con calor, mientras que para las muestras sin procesar fue de 2,11%.La solubilidad de la proteína % KOH en la harina de soya de los tres procesos varió de 45.2 a 73.1 %, mientras que la de la muestra sin procesar fue 49.1%. Los resultados fueron estadísticamente significativos para P&gt; 0.05. Con un nivel de significación de P&gt; 0.05, se estableció que la soya local puede procesarse con calor adecuado para obtener harina de soya de baja actividad con un buen estándar de nutrientes. El proceso de tratamiento con vapor a 105 ºC durante 18 minutos dio los mejores resultados generales con una actividad inhibidora de la tripsina de 1.20 mg/g.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Heat treatment]]></kwd>
<kwd lng="en"><![CDATA[anti-nutrition factor]]></kwd>
<kwd lng="en"><![CDATA[trypsin inhibitor]]></kwd>
<kwd lng="en"><![CDATA[nutritive value]]></kwd>
<kwd lng="es"><![CDATA[Tratamiento térmico]]></kwd>
<kwd lng="es"><![CDATA[factor anti-nutrición]]></kwd>
<kwd lng="es"><![CDATA[inhibidor de tripsina]]></kwd>
<kwd lng="es"><![CDATA[valor nutritivo]]></kwd>
</kwd-group>
</article-meta>
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