| |
GoodRich
full-fat Soya Flours |
Other
De-fatted Soya Flours |
| I.
Composition |
Made from bold sized good quality soyabeans |
Made from ungraded soyabeans |
| a.
Protein contents |
40%
to 42% |
48%
to 50% |
| b.
Oil contents |
18%
to 20% |
1%
to 2% |
| II.
Processing methods |
The product is manufactured under careful processing conditions which control four important variables like time, pressure, temperature & moisture. More than 90% of the anti-metabolities like lipoxygenase & trypsin inhibitors are destroyed in the process, without causing the solidification of proteins & denaturation of amino acids. More than 60% of full-fat soya flour is soluble in water. |
If the water solubility is 80% then trypsin inhibitors & lipoxygenase are fully active. If they are inactivated upto 90%, then the protein solubility comes down to 20%. |
| III.
Effects on nutritional value |
The company adopts double cleaning, double de-stoning & double grading to ensure that only bold sized soya beans of above 4 mm size are selected for human grade. It is also ensured while dehulling that lipoxygenase activity will not liberate, by rubbing the seeds. The process of inactivating all the antinutritional elements include 90-120 minutes of controlled steaming, 2-3 hours of pre-drying & 8-12 hours of controlled drying after cooking. Hygienic conditions are maintained in the plant.Since lipoxgenase is fully inactivated, palatability of the flour is very high. GoodRich full-fat soya flour has a nutty flavour. |
Solvent extractors use single cleaning, single de-stoning & no grading. Hygienic conditions are difficult to maintain in the plant. After crackling, soyabeans are cooked for only 15-20 minutes & dried for 30 minutes which is not adequate for the removal of trypsin inhibitors & lipoxygenase. No action taken for the prevention of lipoxygenase activity, which gets liberated while soyabeans are under process.Due to improper processing lipoxygenase activity gets liberated & defatted soya flour tastes bitter & has beany flavour. |
| IV.
Toxic elements |
Hygienically processed & no chances of contamination. No toxic elements. |
Crude method of processing. Chances of contamination are more. Hexane residue of more than 170 ppm are left out in the flour, which may prove to be toxic. |
| V.
Oil contents |
Oil contents in soya (20%) contain 3.6% lecithin, which is a natural emulsifier & anti-oxidant. |
Oil content is nil & hence no lecithin & anti-oxidant. |
| VI.
Commercial aspects |
1. Wide range of mesh sizes available from
20 mesh to 100
mesh.
2. Available throughout the year on rate contract basis & thus saves on inventory.
3. Readily available & no waiting period. |
1. No selectivity in the mesh size.
2. Seasonal & hence the investment on the inventory is high.
3. Waiting period normally exists. |
| VII.
Economic Advantages |
Soya flour contains 20% Soya oil, the commercial value of which is Rs. 8,000/- per ton & hence the usage of vanaspathi & other oils can be reduced to the extent of oil contents in Soya flour. |
Fat content is negligible to avail economic advantages any. |
