Anti-nutritional factors in soybean and its processed products include soybean globulin, β-conglycinin, trypsin inhibitor, soybean agglutinin, anti-vitamin factors, urease, phytic acid,

According to the classification of thermal stability, it can be divided into two categories;

1; Heat-labile and anti-nutritional factors: trypsin inhibitor, soybean agglutinin, oligosaccharide, urease and anti-vitamin factors.

2 ; Heat-resistant and anti-nutritional factors: glycinin, β -conglycinin, isoflavones, tannins, phytic acid, saponins, etc.

Harm;

Among these soybean anti-nutritional factors, trypsin inhibitor, soybean agglutinin, glycinin and β -conglycinin are the most important anti-nutritional factors in soybean. They can cause intestinal allergy, diarrhea, intestinal injury, pancreatic hypertrophy, decreased immune function, decreased gastric emptying rate, food retention, decreased food intake, decreased daily gain, slow growth and even death in young animals.