Effect of heat treatment on anti-nutrition factor passivation in soybeans

Taking urease activity of soybeans and soybean cakes that are processed with three heat treatment methods of extrusion,firing and cold pressing as index,this article compares the effect of heat treatment on anti-nutrition factor passivation in soybeans and measures the changes of DE、CP·D、NDF·D by digestion and metabolism experiment.The results show that the difference between the effects of anti-nutrition factor passivation and the degree of digestion and absorption is obvious and the order is extrusion firing soybean cake soybean.