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Specification sheet for Natural Grade Full-Fat Soya Grit-
Description -

Creamy yellow grit, ground to rough particles of 30-40 mesh size.
Specifications -
Moisture 10.0 %
Protein 38.0 %
Fat 18.0 %
Fibre 5.0 %
Sand & Silica 0.5 %
Metabolisable Energy 3750 Kcal/kg
Residual Trypsin Inhibitor activity (95% inactivated) 5 % or less
Residual Urease activity (95% inactivated) 0.1 or less
Nitrogen Solubility Index 50-60%

Packing -
In sound, once used gunny bags of 70 kgs each.
Flavour and Taste -
Nutty flavour and good taste: free from off-flavour & bitterness.
Process Details -
a.

Prepared from whole soyabeans, which are thoroughly cleaned & sieved in 5 mm mesh. These graded soyabeans are steam-cooked for 90 minutes, controlling 4 important parameters like time, temperature, pressure & moisture to improve the nutritional qualities and to destroy anti-trypsic factors, most of Lipases, ureases and haemogglutinins. In the process of steaming, it is ensured that soyabeans are treated carefully, so that there is neither solidification nor denaturation of proteins in it.
b.

After removing anti-nutritional elements by steam-treatment, soyabeans are dried in low temperatures for longer times of 10-12 hours, ensuring that heat is applied gradually to prevent discolouration & maillard reaction.Finally ,the product is ground in low heat-generating special impex mills to the required mesh sizes.
c.

In the cleaning process, all the adhering stones, sand, silica and other farm residues are more or less completely removed, as the plant is meant for human grade & the process line is set up for double pre-cleaning, double de-stoning and double-grading. Our animal grade full-fat soya is almost equal to human grade. The product can very well meet the international phyto-sanitary standards for quality, hygiene & micro-biological aspects like coliform, salmonella, total bacterial counts and aflatoxin.
Applications -
Single source of protein & fat in the formulation of poultry feeds, shrimp & fish feeds, pet feeds & also an ideal substitute for fish meal in general & ideal replacement for milk powder in young livestock, such as calf and piglet.
Special advantages for  Poultry-

 a) Nutritional Advantages :-
  • Versatile raw material, ideal for purelines, grand parent birds, parent birds, commercial broilers and layers.
  • Protein digestibility more than 90%.
  • High oil content, vital for reducing heat stress.
  • High oil quality & high oil digestibility.
  • High tocopherol content for oil stability.
  • Least peroxide value.
  • High levels of essential fatty acids – lenoleic, linolenic & omega – 3 fatty acids, vital for growth.
  • High content of lecithin – important in fat metabolism.
  • High nutrient density.
  • Excellent palatability.
  • Can replace fish meal or milk powder.
b) User's Advantages :-
  • Stable product with a long shelf life of 4 to 6 months.
  • Simple method of adding oil to diets.
  • No special oil storage facilities necessary.
  • Good pelleting properties when compared to materials with added oil.
  • Requires less anti-oxidants in feed formulations.
c) Advantages when compared to other makes of Full-fat soya :-

The company has adopted a unique ‘dry-steam’ technology, whereas other manufacturers make full-fat soya by using either preparatory section of their solvent extraction plant or by extrusion cooking method. Full-fat soya made by solvent extractors is neither cleaned nor graded. Soyabeans are ground before steaming & the steaming is done only for 15 minutes in high temperature & high pressure. Steam-treated soya powder is directly packed in bags, as there is no drying facility in such plants. This type of treatment is totally inadequate for full-fat soya & the product will have the problems of high urease of 0.2 to 0.3. Relatively high trypsin inhibitor & low nitrogen solubility index of about 20-30% are the negative aspects of such processing. Especially lysine is vulnerable by this type of harsh treatment.

Similarly, extrusion-cooked other makes of full-fat soya has low nutritional value when compared to the Company’s ‘Dry-steam’ process. Extrusion-cooked full-fat soya will have 0.2 to 0.3 urease activity, indicating the presence of this dangerous enzyme along with relatively high Trypsin inhibitor activity which comes in the way of protein digestion. Their nitrogen solubility Index will also be in the range of 20-30%, indicating poor functionality of proteins.

Another danger of extrusion cooking is that the oil comes out from the oil cells & reacts with the atmospheric air to create rancidity. Hence the storage life of extrusion-cooked full-fat soya is only 7-10 days as against 4-6 months for full-fat soya made by the Company’s ‘Dry-steam’ technology, which ensures stability of oil in the flour.
A) Formulations based on Full Fat Soya:
I. HIGH DENSITY BROILER RATIONS USING MAIZE, GOODRICH FULL- FAT SOYA AND GOOD QUALITY SOYA DOC ONLY
II. NUTRITIONALLY EFFICIENT BROILER RATIONS USING MAIZE, GOODRICH FULL FAT SOYA & GOOD QUALITY SOYA DOC ONLY
III. HIGH DENSITY LAYER RATIONS USING MAIZE, GOODRICH FULL-FAT SOYA & GOOD QUALITY SOYA DOC ONLY
IV. EFFICIENT BREEDER RATIONS USING MAIZE, GOODRICH FULL FAT SOYA, GOOD QUALITY SOYA DOC & DORB ( AS FILLER ONLY)
B) Formulations based on Lecithinated Full Fat Soya:
V. HIGH DENSITY BROILER RATIONS USING MAIZE,GoodRich LECITHINATED FULL-FAT SOYA & GOOD QUALITY SOYA DOC ONLY
VI. NUTRITIONALLY EFFICIENT BROILER RATIONS USING MAIZE,GOODRICH LECITHINATED FULL FAT SOYA & GOOD QUALITY SOYA DOC ONLY 
VII.  HIGH DENSITY LAYER RATIONS USING MAIZE, GoodRich LECITHINATED FULL-FAT SOYA & GOOD QUALITY SOYA DOC ONLY
VIII.  EFFICIENT BREEDER RATIONS USING MAIZE, GoodRich LECITHINATED FULL-FAT SOYA , GOOD QUALITY SOYA DOC & DORB (as filler) ONLY

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