• Food and Beverage

  Anti-nutritional factors

  Posted by Muhammad Hammad Akhtar on April 18, 2026 at 5:02 pm

  What are the latest techniques to reduce oligosaccharides in soy products to improve digestibility in monogastric animals?

  Ahmed Reda ElGhandour replied 1 week, 6 days ago 5 Members · 4 Replies
• 4 Replies

• 

  Ahmed Reda ElGhandour

  Member

  May 21, 2026 at 10:17 pm

  Impressive

• 

  Md. Mohir Uddin

  Member

  April 23, 2026 at 2:38 pm

  The latest strategies to reduce oligosaccharides in soy products for monogastric animals focus on fermentation, enzymatic treatments, and extraction methods. These approaches improve digestibility, reduce anti-nutritional effects, and enhance feed efficiency.

• 

  Md Wasiqur Rahman

  Member

  April 23, 2026 at 5:28 am

  Latest and Key Techniques:

  Mixed Microbial Fermentation (Solid-State)

  Enzyme-Assisted Processing (ESBM)

  Thermomechanical & Enzyme-Facilitated Processing

  Ethanol/Water Extraction

  Soybean Genetic Modification (GMO) & Breeding

  Sprouting/Germination

  Aqueous Micellar Two-Phase Systems (AMTPS)

• 

  Md. Haider Hossain

  Member

  April 19, 2026 at 5:13 pm

  Reducing raffinose family oligosaccharides (RFOs)—mainly raffinose and stachyose—in soy is critical for improving digestibility in monogastric animals (pigs, poultry), because they lack α-galactosidase enzymes to break them down . Modern research focuses on biotechnological, enzymatic, and processing innovations that go beyond traditional methods.

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