De-oiled Soya Flour-Low 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, flaking, extracting, de-solventizing, and finally the process of grinding of flakes to get off-white to yellowish 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 for protein fortification
Maintains the balance of essential amino acids and is an excellent source of minerals and fibre
Processed food stuff, baked foods, cookies, fortification of cereals, snack food, dietetic foods and baby food
Applications:
Soups bases, sauces bases & in gravy powders
Sweet Foods, Doughnuts, baked goods
In protein fortification of cereals
Used as protein source for microorganisms during fermentation process
