De-Oiling of Soybean Seeds and Analysis of Quality Indicators of The Resulting Meal
S.K. KuzibekovGulistan State University, UzbekistanD.I. GanijonovGulistan State University, UzbekistanB.M. AbdullayevGulistan State University, Uzbekistan
The American Journal of Applied Sciencesjournal2026
ABI
Abstract
This article analyzes the technological process of de-oiling soybean seeds and the quality indicators of the meal obtained as a result of this process. The study explored methods for extracting oil from soybean seeds, the efficiency of the de-oiling process, and its impact on the composition of the meal. Moisture content, protein share, residual oil, ash content, and other important physicochemical indicators of the resulting meal were determined, and its nutritional value was evaluated. The results indicate that soybean meal is of significant importance as a high-protein feed for livestock and poultry.
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