Soyabean and its Products

Soyabean

Soyabean with its high protein contents is considered as a substitute for meat protein which is expensive. Soyabean has 42 grams of protein per 100 grams of the product.

Soyabean can be processed to obtain the following products:

1.      Soya flour: Soya flour is used in combination with wheat flour in preparation of chapathis. It can also be incorporated in the batter used in the preparation of bajji, vadai and pakoda.

2.      Soya milk: The milk is prepared by grinding soaked beans with water. It is then passed through a mill in a stream of water. The emulsion that is obtained is filtered and transferred to a boiler and mixed with vitaminised margarine to which sugar, salt, calcium and malt are added. The mixture is cooked for 20 minutes, emulsified and then dried.

3.      Tofu: It can be used like paneer in various preparations.

4.      Textured vegetable protein (TVP): It is prepared using defatted soya flour from which most of the oil and carbohydrates are removed. It is quick to cook with a protein content compared to certain meats.

5.      Soya protein isolates: Soya protein isolates are protein granules, isolated by processing. It is fortified with vitamins and minerals and used as a complementary food.

6.      Soya Grits: Soya grits are made from lightly toasted soya beans that have been ground into coarse pieces. The toasting brings out their pleasant, nutty flavor.