EFFECT OF THE TECHNOLOGICAL PROCESS USED IN THE PREPARATION OF SOYBEAN PROTEINS ON FOOD-INTAKE IN THE GROWING RAT

Various technological processes are applied to eliminate antinutrition al factors of soybean but they can modify the food intake. Twelve lots of ten 21-day old male Wistar rats were fed ad libitum for 42 days wi th diets containing 10% proteins and 9% lipids. The protein source was casein or soybean : raw soybean meal, heated soybean meal, meal prepa red with 1, 3 or 5 day germinated seeds, heated 5-day germinated meal, soybean curds obtained from dry or germinated seeds, soybean clotted with Ca SO4 or glucono-delta-lactone, tempeh obtained by soybean ferme ntation with Rhizopus oligosporus NRRL 2710 or sp T3. Food intake was measured every other day. The 6-weeks food intake was significantly di fferent among diets. Raw and 3 or 5-day germinated soybean meals were the least consumed, heated soybean meal and the curd clotted with Ca S O4 were the most consumed. A possible role of lipoxygenases in the reg ulation of the intake of soybean-based products is suggested.