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Adding Values to Agro-Industrial Byproducts for the Bioeconomy in Vietnam
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Son Chu-Ky, Nguyen-Thanh Vu, Quyet-Tien Phi, Tuan Pham Anh, Kim-Anh To, Le-Ha Quan, Tien-Thanh Nguyen, Hong-Nga Luong, Thu-Trang Vu, Tien-Cuong Nguyen, Tuan-Anh Pham, Thanh-Ha Le, Ngoc Tung Quach, Chinh-Nghia Nguyen
Soy milk residue (okara) is a by-product of the soy milk and tofu processing industry. Crude soybean meal is an insoluble white or yellow substance (depending on the type of soybean) obtained after filtration during soy milk production. Soybeans (Glycine max) have the highest protein content of all legumes (40–42%). They also contain 35–40% glucose and 18–20% fat. Each kilogram of soybeans made into soy milk or tofu will produce about 1.1 kg of bean residue, of which moisture is 76–80% (Liu 1997), moisture 70–90% (Urbanski and Lang, 2016). The relatively high water content creates favourable conditions for micro-organisms to cause rapid spoilage. Therefore, the use of bean residue in food processing is still limited; most of it is used as fertilizer and animal feed. However, the dry matter composition of soy milk residue contains about 27% protein, 10% fat, 42% insoluble fibre, and 12% soluble fibre (O'Toole, 1999). These ingredients can be added when processing food products but may result in unappealing taste due tothe denatured protein content. There have been studies to improve the functional properties of soybean meal protein by fermentation and the use of hydrolytic enzymes (Urbanski and Lang, 2016; Kasai et al., 2004).
Study on Amendment of Rapeseed Meal, Soybean Meal, and NPK Fertilizer as Biostimulants in Bioremediation of Diesel-Contaminated Soil by Autochthonous Microorganisms
Published in Soil and Sediment Contamination: An International Journal, 2023
Behrouz Soghandi, Fatemeh Salimi
Soybean meal and rapeseed meal, residual products from soybean and rapeseed oil extraction, are potential candidates for biostimulation. Soybean meal, known for its high protein content and wide availability, is commonly used in the animal feed industry. Meanwhile, rapeseed meal is rich in proteins (35% to 40%), vitamins (especially the vitamin B complex, choline, and tocopherols), carbohydrates (sugar, starch, and fiber), minerals (calcium, phosphorus, magnesium, and selenium) (Raboanatahiry et al. 2021), and essential amino acids, such as arginine, methionine, and lysine. Studies have shown that the nutritional value of rapeseed meal is comparable to or higher than that of animal protein-like casein, making it an excellent source of plant protein (Yang, Huang, and Cao 2022). In Germany, soybean meal and rapeseed meal are ranked as the first and second vegetable protein sources, respectively. With the second-largest output of protein cake in 2017, rapeseed meal is widely produced. However, the presence of anti-nutritional components in soybean meal and rapeseed meal limits their usage in the livestock industry, particularly in a market dominated by other crops. Nevertheless, they can be utilized in soil amendment, supporting microbial growth due to their high nutritional value and serving as bulking agents. The residual products provide a matrix for the growth of microorganisms. Localized microbial cells retain their catalytic activity under stressors, such as hydrocarbon pollutants. Furthermore, these by-products are affordable and eco-friendly, making them excellent organic substances for the bio-stimulation approach (Yang, Huang, and Cao 2022).