Soya

[Sarafadeen Adedeji]

Good one

[AFOLABI SUNDAY TUNDE]

Nice notes

[AFOLABI SUNDAY TUNDE]

Good contributions

[Chukwuemeka Christian Akoma]

Understood

[Bello Bashir Bello]

Great take

[Mohamed Ismail]

Tripsin inhibitors becomes deactivated during conditioning and extrusion process.

[Md. Mamun Hossain]

Optimum range should be 0.25 and standard should be 0.01 to 0.05 (spot test method with phenol red solution). We can achieve this range by proper heat treatment through extruding process.

[D Kannathasan]

yes

[Olaoluwa Adesida]

Thank you, can you supply a video of the extrusion process?

[Sulaiman Alonge]

Trypsin inhibitor are removed during cooking/processing and results is been attached to the batch delivered

[Sridhar S]

👍🏻

[Amir Sohel]

Well 👍👍

[Md.Rejuan Hossain]

👍

[Onu Victor Iko]

✅

[Abdussamad Sani Hamisu]

Thank you @deborah

[Opeyemi Afeluyi]

Good discussion so far.

I’d like to add👇🏽
For of us who are yet to create discussions, let’s think about something we need answers about or an idea that has been working for you and is worth sharing. Let’s make maximum use of this platform for learning.

[Amir Sohel]

Noted & tnx