Swiss develop better digestible GM-free soybean

Recently, researchers at Agroscope Changins-Wädenswil ACW in Switzerland have, through conventional breeding methods, developed new soybean varieties with a lower trypsin inhibitor level. This approach is cheaper and more environmentally friendly than the industrial processes in which the inhibitor is destroyed by heating.

Soy is an important source of vegetable protein in animal feed. The soy bean contains between 40 percent and 50 percent protein and about 20 percent oil. Main proteins are glycinin and conglycinin. These include a well-balanced content of essential amino acids. Without the inhibitors from soybeans, the digestive enzymes trypsin and chymotrypsin, which are rich in methionine and cysteine, are decomposed in the digestive tract into amino acids that are useful to the animal. Therefore it makes sense to take away the inhibitors from the animal feed ban. Read more...

This blog is written by Martin Little The Global Miller, published and supported by the GFMT Magazine from Perendale Publishers