Michael Martin likes the comment:
First, may I politely ask you to give credit to Evonik and properly reference the fact that the "conventional" soya data you quote comes from our AminoDat 5.0 raw material database. Your amino acid values are IDENTICAL to those quoted in this data base and so reference should be noted.
You give no data in your paper regarding number of samples in your survey. The AminoDat values are based on 1241 ...
Participation in Forum on March 21, 2018
A key question needs to be addressed first : why would you use a raw material (solvent extracted soy flour) that has been processed with a known carcinogen (hexane) to make a food product that is widely eaten by vegetarians and non-vegetarians all over the world. There is a food revolution underway – it’s called organic and natural and clean label – and food manufacturers ignore it at their peril. ...
Participation in Forum on March 5, 2014
Hi Themba,I will be at AVIANA poultry show in Lusaka April 4-5 and will be glad to explain how extrusion technology can transform cassava into a valuable feed ingredient. Visit me at Insta-Pro International stand C1.
Participation in Forum on December 18, 2013
In the 1990s Dr Carl Parsons at the University of Illinois reviewed soybean meal quality control methods. He concluded that the urease test is useful for determining if soybean meal has been under-cooked, but cannot accurately detect if it has been over-processed. To check for over-processing, he suggested the KOH Solubility test. PDI (Protein Dispersibility Index) is another useful test, so long ...
This member had joined Engormix
May 8, 2012