The potential for increasing the nutritional value of beans for pig and poultry diets (OK-Net Ecofeed video)

Summary in the original language of the document

This video reports on a small scale trial looking at the effect of heating and dehulling on Faba Bean protein quantity and quality. Heat treating pulses is commonly used to reduce antinutritional factors (ANF) as well as influence digestibility of the protein. The heat treatment of soya beans during oil extraction denatures the ANF, while faba beans are commonly fed untreated. This trial looked at whether heat treating or dehulling beans will reduce ANF such as trypsin inhibitors without reducing protein quantity or quality to allow high inclusion in rations.
The results show that there was no change in amino acid qualities or protein quantity due to heating. Dehulling beans increased protein but didn’t affect trypsin inhibitors. Combining dehulling to remove tannins and heating to reduce ANF could increase ration inclusion more. There are commercial equipment available either through heated augers for small farms or larger mechanised systems for large farms or industrial systems. Heating on small scales can be done in standard household ovens.
The information presented in the video is relevant for all farmers interested in including beans in their monogastric rations.