Laboratory analysis of soybean cake is an important tool for determining its quality and suitability for use as animal feed. The main goals of such analysis include:

  • Determination of nutritional value: Evaluation of protein content, fat, tissue, moisture, ash and other important nutrients.
  • Detection of harmful impurities: Checking for the presence of toxic items (Heavy metals), mycotoxins, Pesticide residues, radionuclides and other contaminants.
  • Quality control: Comparison of results obtained with set standards (for example, DSTU 27149-95).
  • Assessment of the degree of processing: Determination of urease activity, What is an indicator of soybean heat treatment for inactivation of antique substances.

The main indicators, which are determined during the laboratory analysis of soybean cake:

  • Mass fraction of crude protein in terms of absolutely dry substance.
  • Mass fraction of raw tissue in low -fat product in terms of absolutely dry substance.
  • Mass fraction of moisture and volatile substances.
  • Mass fraction of raw fat in terms of absolutely dry substance.
  • Urease activity.
  • The content of toxic elements (lead, cadmium, mercury).
  • The content of mycotoxins (deoxynivalenol, zearalenone, T-2 toxin).
  • Pesticide residues.
  • Radionuclides.
  • Granularity and the presence of other impurities.
  • Organoleptic indicators (color, scent).

Methods of laboratory analysis:

Various methods are used to determine these indicators, including:

  • Chemical methods: K'jeldahl method (for protein determination), extraction methods (to determine fat), titrimetric methods, spectrophotometry, etc.
  • Physico-chemical methods: Drying (to determine moisture), burning (to determine the ash).
  • Instrumental methods: Gas and liquid chromatography (to determine pesticides, mycotoxins), Atomic-absorption spectrometry (To determine heavy metals), Radiometric methods (to determine radionuclides), Potentiometric methods (To determine the activity of urease).
  • Microscopic methods: To detect mold, fungi and other impurities.
  • Organoleptic analysis: Visual evaluation and evaluation of smell.

The results of laboratory analysis are issued in the form of test protocol, which is an official document, that confirms the quality and safety of soybean cake.