الفهرس 
The nature of antinutritional factorsOnly 14 pages are availabe for public view
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Abstract
Soybean is one of the recent crops in Egypt and most of developing countries as it contains high content of protein At the present time, many studies were carried out for improving the quality and nutritional value of soybean, but soybean as food raw material often contain components, which can lead to toxic or antinutritional effects after the food has been ingested. Such effects can vary from minor discomfort to severe illness. These toxic factors in soybean seeds include phytic acid, tannins and trypsin inhibitors, these factors occurs naturally in the form of mixed essential mineral salts. Absorption of these elements and so increasing the dietary requirement lead to reduce the biological value of protein below its optimum level specially for monogastric organisms as human, poultry and fish and these factors are not destroyed completely by heating. The aim of the present study is improving the nutritional value of soybean and increase the mineral bioavailability using safe fungi as Aspergillus oryzae and Rhizopus oligosporus in addition to elimination of the toxic factors. The study was divided to four sections: Section one: The time course of enzymes production: Section two: The factors affecting tannase production: Section three: The properties of phytase and tannase: Section four: Study the effect of enzyme treatment on soybean: This study recommends the importance of utilizing phytase in monogastric diets to enhance the value of plant material in animal feed by liberating inorganic phosphorus, improving diet conversion, removing antinutrient factor and drastically reduces phosphorus pollution.