De-oiled Soya Flour-High PDI is obtained by using the best quality soyabean seeds as raw material. Soyabeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, extracting, de-solventizing, flaking and finally by the process of grinding of flakes, we get off-white to whitish colour soya flour. It is a high protein, low fat product and is well-known for its nutritional values.
Functional/Nutritional Properties:
Excellent source of plant protein
Maintains the balance of essential amino acids and is an excellent source of minerals and fibres
Gives functional properties like higher water absorption and binding, emulsification, solubility and thickening
