Soya Flour

SPECIFICATION FOR TOASTED FULL FAT SOYA FLOUR

Physical Properties
Colour	Light Yello To golden Yellow
Odour	Fresh, Typical Of The Product
Taste	Bland and free of beany and bumed taste
Texture	Homogenous free From Extraneous mattter artifical colouring and flavouring hazards
Bulk density	0.55-0.65gm/cc
Screeen Analysis	95% Passing through 6 mesh
Typical analyis
Moisture	(max) 10%
Fat	(max) 18%
Protein(n*6.25)	(min) 38%
Ash	(max.)6%
Sand & Silica	(max) 0.3%
Fibre	(max) 5%
PDI	(min) 1.5 to 20%
Metabolic Energy Value	450 K.Cal/100gms
Micro Biological specification
Total Bacteriol Count	(max) 50000gm
Coliform	(max) 10gm
Salmonellac	Absent
Safety
Heavy Metals	(max)20ppm
Afotoxin	(max)10micro mg/kg

It is used in production of Soya milk and bakery applications, Texturised Soya Protein concentrates. One of the simplest ways of using Soyabean is human diet in the form of full fat Soya flour in combination with cereals and pulses to make low cost Gruels. It is also used as ruminant feed for Cattle Feed and used as non-ruminant feed for Pigs. It can also be used for the manufacture of weaning food and pet animals food.

SPECIFICATION FOR TOASTED DEFATTED SOYA FLOUR

Physical Properties
Colour	Pale Yello To light Tan
Taste	Bland and free of beany and bumed taste
Odour	Fresh, Typical Of The Product Homogenous free from extraneous matter, artifical Colouring and Flavouring hazzards
Bulk density	0.55-0.65gm/cc
Screeen Analysis	90% Passing through 200 mesh
Typical analyis
Moisture	(max) 10.0%
Fat	(max) 1.5%
Protein(n*6.5)	(min) 50.0%
Ash	(max)6.5%
Sand & Silica	(max) 0.3%
Fibre	(max) 20.30%
Metabolic Energy Value	340 K.Cal/100gms
Micro Biological specification
Total Bacteriol Count	(max) 50000gm
Coliform	(max) Absent
Salmonellac	Absent
Enzyme Activity
urease Acitivity	(max) 0.3mg /N2/gm /min at 30c difference in HP Scale
Tripsin inhibitor	(max) 40TIU / mg

SPECIFICATION FOR TOASTED DEFATTED SOYA FLOUR
It can be used in human diet to the extent of 10 to 15 % in any good preparation. It can be used for manufacture of baby food, weaning food and Beer. It is also used as one of the ingredient in production of shrimp feed.Many Pastas such as Macaroni, Spagetti and noodles are being Fortified with Soya Flour to increase nutritional values. In Pasta products Soya Flour at 15% level on Dry basis can be used.

SPECIFICATION FOR TVP GRANULES 35

Color&Apperarance	Golden Yellow
Texure	Moderate
Taste & Flavor	Pleasant
Size, Minimum 80% of the	16-19 Material,mm
Waier Holding capacity,	3 Times,Min
Moster,%w/w,Max.	7
Fat,%w/w,Max.	1
Protin,%w/w,Min.	52
Crude fiber,%w/w,Max.	3
Totalplate count,CFU/gMax	20,000TVP-chunks with its hydration properties can be used in wide range of food applications.It replaces vegetables in a variety of Indian and Western recipes. It also used as economical meat extenders / replacers. It is used as raw material for producing texturised high protein Soya Flour. It contains approximately 50% protein, low in fat and an excellent source of protein, iron and B-vitamins. TVP chunks makes special diet food with high protein, breakfast cereals and noodles. This is being a highly nutritious food supplement, is widely used in military diet.
E-Coli,CFU/g,Max	10
Salmonella,CFU/25g,Max	ABSENT

SPECIFICATION FOR TVP GRANULES 35
Short time high temperature cooking of fine granulation defatted soya flour in extruder results in round puffed product which is dried and packed aseptically as soya TVP Granules.Extrusion cooking will impart good digestibility and palatabilty of product and at the same time maintain the original qulity of protein and remove the anti-nutritional factors.

Physical Properties
Colour Shape	Nature Golden fellow
shape	Uniform or
Flover	Acceptable
Texture	Moderate
Bulk density	0.17 to 0.22 gm/cc
Screeen Analysis	90% Passing through 6 mm hold mesh
Waterholding Capacity	2.5 to 3 times
Typical analyis
Moisture	(max) 6%
Fat	(max) 1.5%
Protein(n*6.25)	(min) 52%
Ash	(max.)6.5%
Sand & Silica	(max) 0.2%
Fibre	(max) 3.5%
Metabolic Energy Value	340 K.Cal/100gms
Micro Biological specification
Total Bacteriol Count	(max) 30000gm
Coliform	Absent
Salmonellac	Absent
Safety
Heavy Metals	(max)20ppm
Afotoxin	(max)10micro mg/kg

TVP -minced with its hydration properties is ideal for diverse uses as food, besides replacing vegetable in Indian and Western recipes, they can do the same for meat with economy. It contains approximately 50% protein, low in moisture TVP-minced hava a long shelf life. It also cuts costs for food processor who use these for functional and nutritional purposes.

SPECIFICATION FOR TVP CHUNKS 14mm

Physical Properties
Colour Shape	Nature golden yellow or caramel
shape	Uniform
Flover	Acceptable
Texture	Moderate
Bulk density	0.17 to 0.22 gm/cc
Screeen Analysis	100% Passing through 7/8 mm hold mesh
Waterholding Capacity	2.5 to 3 times
Typical analyis
Moisture	(max) 6%
Fat	(max) 1.5%
Protein(n*6.25)	(min) 52%
Ash	(max.)6.5%
Sand & Silica	(max) 0.2%
Fibre	(max) 3.5%
Metabolic Energy Value	340 K.Cal/100gms
Micro Biological specification
Total Bacteriol Count	(max) 30000gm
Coliform	Absent
Salmonellac	Absent
Safety
Heavy Metals	(max)20ppm
Afotoxin	(max)10micro mg/kg

SPECIFICATION FOR TVP CHUNKS 14mm
TVP - chunks with its hydration properties can be used in wide range of food applications.It replaces vegetables in a variety of Indian and Western recipes. It also used as economical meat extenders / replacers. It is used as raw material for producing texturised high protein Soya Flour. It contains approximately 50% protein, low in fat and an excellent source of protein, iron and B-vitamins. TVP chunks makes special diet food with high protein, breakfast cereals and noodles. This is being a highly nutritious food supplement, is widely used in military diet.

The soya meal is extracted from the soya bean, regarded as an important crop throughout the world. Soya meal is regarded as the best vegetable protein food source and accounts for over 65% of the world's protein requirements. Much of the soya feed is used as animal feed and rest is used for varied human consumption purposes like in baking and meat substitutes. A solvent extraction method is used in the production of the soya meal where the beans are first crushed and subsequently, the soya oil and soya meal are extracted. It is a highly preferred food source as it is easily digestible, protein rich and also due to its energy giving nature. Soya bean is the preferred oilseed after groundnuts of which India is the largest producer.It is produced by solvent extraction method where the oil is extracted and then defatted. Soya meals can be used to prepare sweet or savory baby food. Soya bean meals are high in B-complex vitamins, have a proven ability to lower cholesterol and is anti carcinogenic. Soy contains essential amino acids, proteins and other nutrients. and is classified as a food and drug. The Soya plant or Glycine max was cultivated as early as 3000 BC in China and was regarded as one of the five sacred crops In China. It was brought to Europe but the climate and the soils were found to be unsuitable for production of the soya crop. Later, it was brought to the USA, where it became popular and was cultivated on a vast scale.