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Toasted defatted Soya Flour
It can be used in human diet to the extent of 10 to 15 % in any food 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.
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| Colour | Pale Yellow to Light Tan |
| Taste | Bland and free of beany and burned taste |
| Odour | Fresh,
Typical of the product Homogenous,
free from extraneous matter, artifical Colouring and flavouring hazzards. |
| Bulk Density | 0.55 - 0.65 gm/cc |
| Screen Analysis | 90% passing through 200 mesh |
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| Moisture | (Max) 10.0% |
| Fat | (Max) 1.5% |
| Protein (N x 6.5) | (Min) 50.0% |
| Ash | (Max) 6.5% |
| Sand & Silica | (Max) 0.3% |
| Fibre | (Max) 4.5% |
| PDI | (Max) 20-30% |
| Metabolic Energy Value | 340 K.Cal / 100 gm |
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| Total Bacterial Count | (Max) 50000 / gm |
| Salmonellae | Absent |
| Coliform | (Max) Absent |
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| Urease Activity | (Max)
0.3 mg / N2 / gm / min at 30°C
0.3 difference in PH Scale |
| Tripsin Inhibitor | (Max) 40 TIU / mg |
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| Heavy Metals | (Max) 20 ppm |
| Aflotoxin | (Max) 10 Micro mg / kg |
| Residual Solvent | (Max) 170 ppm |
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