Grober Nutrition

The Infrudex- Cooking Process

This is a cooking process where starch or protein materials are cooked under pressure and forced through a small opening resulting in a viscous like dough.
The sudden decrease in pressure as the product comes out of the extruder causes expansion and partial dehydration.
 
Using an INFRUDEX cooking process for certain raw materials can help achieve one or more of the following:

• Sterilise 
• Detoxify anti-nutritional factors 
• Gelatinizes starch 
• Rupture cell walls

 
This results in:

• Increased digestibility
• Improved nutrient availability
• Change in physical character – improved wettability

Grober has worked extensively with a processor to produce a specific blend of cereals and soyabean that meets the criteria for high performance young piglet diets.
 
INFRUDEX ingredients are ideal for inclusion in weaning diets because of the lack of enzymatic capacity of the very young piglet.
The weaning period is stressful and the provision of readily digestible ingredients helps in this transition period.
 
A 1992 review of pressure cooked soyabeans versus extracted soyabean across a range of pig weight and ages concluded that extrusion were equal to or up to 5% better than, soyabean meal plus fat.
 
The INFRUDEX processing of whole soyabeans appears to make the intracellular fat more accessible and also denatures the protein so that it is more susceptible to enzyme breakdown by proteases.
The trypsin inhibitors, lectin and other anti-nutrients are also inactivated.
 
INFRUDEX cooking of cereals causes an almost complete starch gelatinisation.
Infrudex starch has increased solubility and decreased viscosity, favouring its availability to amylase and rapid absorption of the resultant glucose.

Typical levels in raw materials:

Feed	Starch gelatinisation % **	Trypsin “Inhibition mg/kg *
Ground wheat	11.2
Infrudex Wheat	91.3
Ground corn	22.87
Infrudex corn	89.1
Infranized corn	<50
Raw Full fat soya		8000
Infranizedsoya (flame cooked)		2000
‘Infrudex’ Soya		<50

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* Denkavit method of analysis
** Ref: Serrano Phd, SA.

 
Benefits of INFRUDEX raw materials for the young weanling pig.

Oilseeds:
Many researchers have demonstrated the advantages for dry pressure-cooking over other flame cooking processes in improving the utilisation and availability of the nutrient content to the animal.
Soya beans processed by the pressure-cooking method rupture the fat cells and appear to improve the efficiency of utilization compared to other types of heat processing. (Harper, 1981; Wiseman, 1981; Adams and Jenson, 1985; Smithard and Eyre, 1986)
 
Reduction of the antigenic activity (trypsin inhibitors and lectin) of soya products is a critical factor in the formulation of young piglet diets and is effectively achieved under pressure-cooking.
 
Cereals:
Cooking of cereals to improve starch digestibility is considered vital for young animal diets.
Frosneth, 1981 reported an improved feed efficiency of 9% in baby piglet feeding trials when using pressure-cooked corn compared to raw corn.
 
Fibre:
Pressure-cooking cooking of raw materials consistently makes their fibre components more soluble.
Pressure-cooking causes a shift from insoluble to soluble non-starch polysaccharides (NSP). (Bjorck et al, 1984).
NSP levels tend to be low in young pig diets but the expansion process is still likely to have favourable effects on the young pigs’ ability to deal with these complex carbohydrates.
 
An INFRUDEX starter diet for newly weaned pigs may have the advantage of enhancing production of lactic acid in the stomach. This is an important metabolic product that acts against pathogenic bacteria.
 

Effects of the INFRUDEX cooking process for young piglet rations:

Factor	Advantages
Starch	Improved digestibility: by gelatinisation and expansion; cell wall rupture Deactivation of naturally occurring enzyme inhibitors in raw materials
Protein	Improved protein digestibility and bioavailability of sulphur amino acids Reduction of anti-nutritional factors (trypsin inhibitor and urease activity destroyed)
Fats and Oils	Improved fat digestibility; Release of encapsulated oil from raw materials, Improve stability by inactivation of lipolytic enzymes
Fibre	Redistribution of insoluble to soluble dietary fibre Increase nutrient and fibre digestibility
Feed Hygiene	Reduces levels of bacteria, moulds, fungi, yeasts, protozoa and aflatoxins
Palatability	Increased sweetness; Improved texture

 

 

 

 

 

 

 

• The effectiveness of these processing factors is dependent on the precise control of temperature, pressure and transit time through the process.
• This is very important to minimize any disadvantageous reactions during the cooking process.
• Grober maintains quality assurance criteria to ensure a consistent quality product.

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