Spectra Industries Limited brings You Free Technical Workshop On De-fatted Soya Flour.
What is Defatted Soya Flour?
Defatted Soya Flour is the enzyme-active flour
product obtained by finely grinding solvent-extracted defatted flakes made from dehulled quality soybeans.
To be called defatted soya flour, at least 97% of the finely grinded powder flour must pass through a 100-mesh standard screen and contain less than 1% oil.
Soya Beans as Raw Material.
Defatted Soya Flour is manufactured from highest quality soybean seeds used as raw material.
How To Defat the Soy beans.
The selected high quality beans are cleaned twice to remove all foreign materials that may be present.
Then the clean and clear beans are conditioned, cracked, de-hulled and rolled into flakes.
The soya flakes are subjected to solvent bath to extract the oil(de-fatting).
After highly efficient extraction, the solvent is removed through a drier without toasting the flakes. This process is to maintain the high protein dispersibility index (PDI) and enzyme activity.
After the solvent removal, the Soya flakes are ground into fine powder and passed through the appropriate mesh size to obtain desired particle size. This is the Defatted Soya Flour Untoasted.
Difference between Soya flour and Soya Powder
Soya Flour is the popular term for the flour dry-toasted after grinding to improve both flavor and digestibility.
It is used in baking recipes.
However, Soya powder is produced by cooking the quality dehulled soybeans before grinding.
Soya powder is finer in particle size than Soyflour and usually has a better flavor than Soyflour.
How Does The Defatted Soya Flour Untoasted compare to other Plant-based Protein Sources?
Defatted Soya Flour Untoasted has higher energy value compared with other protein sources. The amino acids in Soya flour are highly digestible compared to other protein sources of plant origin. The Protein dispersibilityIndex of untoasted soya flour can be as high as 70 % Min.
At 70%, Defatted Soya Flour value is far higher than the range of 15 to30% recommended by the National Soybean Processors Association.
How To Combine PDI Test and other Tests?
Combining the PDI test with urease test could be useful to soybean processors and poultry nutritionists for better quality assesment of soybean meal quality.
For example, a soybean meal containing low urease (0.3 or below) and high PDI (60-70%) indicates that the sample has high quality and has been appropriately dryer-processed.
Use of Defatted Soya Flour.
Soybean protein is an excellent complement to cereal protein with limited amount of the amino acid lysine, hence the basis for the use of soy flour as an economical protein supplement in bread, yoghurt, pasta, soymilk and other cereal products.