The extrusion of rapeseed with pea completely eliminates the nutrion-inhibiting agents in pea, and partly eleminates the glucosinolates and VTO of repeseed. Extrusion with ammonia leads to a further partial reduction of ITC, VTO and glucosinolates. An addition of sodium chloride improves the quality of the extrudate.
The extrusion of rapeseed with pea enables the production of a concentrate which can be a partial substitute of soybean meal. A new method of evaluating the obtained extrudates was elaborated.
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