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Article

Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation

by
Krystian Ambroziak
* and
Anna Wenda-Piesik
*
Department of Agronomics and Food Processing, Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Al. Kaliskiego 7, 85-796 Bydgoszcz, Poland
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2025, 15(15), 8154; https://doi.org/10.3390/app15158154
Submission received: 23 June 2025 / Revised: 11 July 2025 / Accepted: 21 July 2025 / Published: 22 July 2025
(This article belongs to the Special Issue Innovative Engineering Technologies for the Agri-Food Sector)

Featured Application

The developed dual production model allows for the scalable manufacturing of protein-rich, expanded soybean cake (ESC) from non-GMO soybeans under semi-organic cultivation. The ESC product can be applied in clean-label, extruded foods, functional nutrition, hybrid protein formulations, and specialized feed systems aligned with EU Green Deal objectives.

Abstract

The diversification of plant protein sources is a strategic priority for European food systems, particularly under the EU Green Deal and Farm to Fork strategies. In this study, dual production of full-fat soy (FFS) and expanded soybean cake (ESC) was evaluated using non-GMO soybeans cultivated under semi-organic conditions in Central Poland. Two agronomic systems—post-emergence mechanical weeding with rotary harrow weed control (P1) and conventional herbicide-based control (P2)—were compared over a four-year period. The P1 system produced consistently higher yields (e.g., 35.6 dt/ha in 2024 vs. 33.4 dt/ha in P2) and larger seed size (TSW: up to 223 g). Barothermal and press-assisted processing yielded FFS with protein content of 32.4–34.5% and oil content of 20.8–22.4%, while ESC exhibited enhanced characteristics: higher protein (37.4–39.0%), lower oil (11.6–13.3%), and elevated dietary fiber (15.8–16.3%). ESC also showed reduced anti-nutritional factors (e.g., trypsin inhibitors and phytic acid) and remained microbiologically and oxidatively stable over six months. The semi-organic P1 system offers a scalable, low-input approach to local soy production, while the dual-product model supports circular, zero-waste protein systems aligned with EU sustainability targets.
Keywords: non-GMO soybean; semi-organic farming; barothermal processing; expanded soybean cake; protein functionality; oxidative stability; circular protein systems; EU Green Deal non-GMO soybean; semi-organic farming; barothermal processing; expanded soybean cake; protein functionality; oxidative stability; circular protein systems; EU Green Deal

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MDPI and ACS Style

Ambroziak, K.; Wenda-Piesik, A. Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation. Appl. Sci. 2025, 15, 8154. https://doi.org/10.3390/app15158154

AMA Style

Ambroziak K, Wenda-Piesik A. Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation. Applied Sciences. 2025; 15(15):8154. https://doi.org/10.3390/app15158154

Chicago/Turabian Style

Ambroziak, Krystian, and Anna Wenda-Piesik. 2025. "Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation" Applied Sciences 15, no. 15: 8154. https://doi.org/10.3390/app15158154

APA Style

Ambroziak, K., & Wenda-Piesik, A. (2025). Dual Production of Full-Fat Soy and Expanded Soybean Cake from Non-GMO Soybeans: Agronomic and Nutritional Insights Under Semi-Organic Cultivation. Applied Sciences, 15(15), 8154. https://doi.org/10.3390/app15158154

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