Discovery Park Undergraduate Research Internship Program

"Thermal Inactivation of Antinutritional Factors through extrusion"

About the Project

Project Time & Type:
Fall 2011 - DURI
Research area(s):
Biological engineering
Project Description:
Rising commodity prices, expanding populations and volatile climates have made it difficult for many people to obtain adequate nutrition. Soybeans, which have numerous health and nutritional benefits, are suitable for developing countries since plant growth is suitable in a variety of climates however the raw product contains a number of antinutritional factors. Our lab is focused on developing small-scale food processing systems for processing soy into edible flour. Our current project is to define extrusion operating conditions that maximizes the inactivation of antinutritional factors (urease, trypsin inhibitors) found in raw soy while optimizing the nutiritional benifits.
Expected Student Contributions:
The DURI participant will: gain hands-on experience operating the small-scale extrusion system, learn chemical assay methods for determining the content of antinutritional factors in soybeans, assist with data collection and analysis, and become familiar with process modeling modeling and characterization.
Related Website(s):
Desired Qualifications:
Science or Engineering background
Estimated Weekly Hours:
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Okos, Martin
agricultural and biological engineering

Student Supervisor

D. Sven Patrick
Graduate Research Assistant

Cooperating Faculty

Carlos Corvalan – Food Science
Food Science/College of Agriculture