Defatted Soya Flour (Untosted)

Defatted Soya Flour – Untoasted is obtained from Indian NON GMO clean, healthy golden yellow soyabeans by the process of dehulling, flaking, extracting, desolventizing, and grinding in a pneumatic mill to requisite particle size to get a fine powder of white to creamish color.

Defatted Soya Flour - Untoasted is a high protein, low in fat product and is the simplest form of soya protein. The protein content of the flour is 50-52%, much higher than the flour from other grains. The soya flour contains high quality protein & is an excellent source of iron, calcium & B-vitamins. The only nutritive & functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals & vitamines and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends, texturised vegetable proteins.

Defatted Soya Flour (Tosted)

Defatted Soya Flour–Toasted–Food Grade is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing toasting and grinding in a pneumatic mill to requisite particle size to get a fine powder of creamish yellow color.

Defatted Soya Flour–Toasted–Food Grade is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.

Defatted Hi-Pro Flour (Toasted) Food

Characteristics :- Defatted Soya Hi-Pro Flour – Toasted is obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing, toasting and grinding in a pneumatic mill to requisite particle size to get the fine powder of Cremish Yellow Colour.

Nutrition :- Defatted Soya Hi-Pro Flour – Toasted is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 48-50% much higher than the other grains. The soya flakes contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flakes is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk.By heating soybeans with varying degrees of heat the antinutrients are inactivated also achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other protiens

Defatted Hi-Pro Flakes / Grits

CHARACTERISTICS SOYAPRO FFT-40-F is made from clean, sound, healthy soyabeans by the process of cracking, flaking, grinding & dry extrusion. The coarser free particles are separated by air classification to get a free flowing light yellow powder of high quality.

APPLICATION SOYAPRO FFT-40-F can be used in poultry, pig ruminant, aqua feed but the most common use is in poultry feed. Table given below details the usage and advantages.

NUTRITION SOYAPRO FFT-40-F is a high protein, high fat product rich in poly unsaturated fatty acids, tocopherols, lecithin, fibre, minerals & vitamins. It provides all essential amino acids. The special process of dry extrusion releases the oil from spherosomes in seeds and makes it available to animals or birds. Fat present in SOYAPRO FFT-40-F contains more than 50% poly unsaturated fatty acids which are easily converted into harmones, enzyme cells, and cell membranes. Vit-E meets the daily requirement & extends oxidative stability. Lecithin provides essential phospholipids like choline which is necessary for normal functioning of brain and nervous system. The balanced composition of proteins, fats, and minerals leads to better feed conversion ratio resulting in better weight gain in shorter time, lower mortality, improves fertility and immunity.

Defatted Soya Flakes / Grits (Mpdi)

Defatted Soya Flakes / Grits – MPDI is Golden Yellow coloured flakes obtained from Indian NON GMO clean, healthy golden yellow soyabean seeds by the process of dehulling, flaking, extracting, desolventizing and toasting.

Defatted Soya Flakes / Grits – MPDI is a high protein, low in fat product, maintains the balance of Essential amino acid in the body which is required for the development of muscle, connective tissue & enzymes and are the simplest form of soya protein. The protein content of the flakes is approximately 50% much higher than the other grains. The soya flour contains high quality protein which is an excellent source of iron, calcium B-vitamins. The only nutritive functional protein which is fully fat proof. Nutritional soya flour is an excellent compliment to lysine limited cereal protein with other essential minerals, vitamins and this is indicated by its use in fortification of cereals to form composite flours, as a replacement for non fat milk, solids in bakery products all purpose food blends. .By heating soybeans with varying degrees of heat the antineutrients are inactivated achieving full release of nutrients. There is no evidence that soy protein or soya products possess any allergic property as present in other proteins.