Ambient Processing and Nutritional Assessment of Trypsin-Inhibitor-Null Soybean Products

Award Information
Agency:
Department of Agriculture
Branch
n/a
Amount:
$80,000.00
Award Year:
2008
Program:
SBIR
Phase:
Phase I
Contract:
n/a
Award Id:
88575
Agency Tracking Number:
2008-00213
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
4200 CORPORATE DR STE 106, West Des Moines, IA, 50266
Hubzone Owned:
N
Minority Owned:
N
Woman Owned:
N
Duns:
134288252
Principal Investigator:
John Schillinger
President
(515) 225-1166
jschillinger@schillingerseed.com
Business Contact:
Kathy Bonjour
Office Manager
(515) 225-1166
kbonjour@schillingerseed.com
Research Institution:
n/a
Abstract
Commercial soybeans require heat processing to deactivate anti-nutrition factors/enzymes. Schillinger Seed has developed a new soybean free of the key anti-nutrition Kunitz Tyrpsin Inhibitor (SKTI-Null). This new SKTI-Null) soybean presents the opportunity for ambient or cold processing of soybeans for use in food and feed. The elimination of heat processing eliminates the need of a signifcant amount of processing energy and greatly reduces the compexity of processing. The project will produce samples of cold/ambient processed soybean meal for testing in feeding trials with swine and poultry. A control lot of SKTI-Active soybeans will also be produced and fed as a reference. The feeding trials will also benchmark against conventional commercial soybean meal. Lab analysis will validate the profile of all the raw soybeans and the meals fed in the feeding trials. The results of the feeding trails will be analysed for impact on feed conversion and weight gain. Assuming success with SKTI-Null cold processed meal we plan to advance to pre-commercial trials the following year in a Phase II project. Anticipated benefits include lower cost protein feed and food production and new opportunity for decentralized processing of soybeans in local facilities near sources or markets. Further benefits could be improved amino acid quality as a result of the elimination of heat exposure.

* information listed above is at the time of submission.

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