Everyone must have heard about soyabean or soybean flour. Soyabean is considered as one of the cheapest source of protein. It contains quality dietary protein having all 9 essential amino acids. When compared with the other popular crops such as wheat, rice, barley, oats and millets,whole soya bean is an excellent source of protein, vitamins and minerals.Soy protein can replace animal protein based foods which also have complete protein but tend to contain more fat especially saturated fat without requiring major adjustments in the diet. Soyabean has good amount of B vitamins, folic acid, calcium, iron, zinc, choline, iodine, phosphorus and potassium. WHY TO USE TOASTED SOYA FLOUR? Raw Soyabean contains many anti –nutrients that are anti coagulant and anti enzyme agents. Soyabean’s anti coagulant activity is attributed to its anti trypsin activity. Processing or roasting soybean deactivates the enzyme inhibitors, trypsin inhibitors, and phytic acids. Roasting makes the protein and other nutrients in soybean much more available and easily digestible. TOASTING Enhances the nutty flavor without change in color and texture. WHY DEFATTING THE FLOUR? 1. Oil is removed during processing; only 1-2%fat is present making it a low fat product. 2. More concentrated form of protein as compared to full fat soya flour. 3. Full fat soya flour contains 18% fat because of which the flour gets rancid, and therefore the shelf life reduces. 4. Isoflavones are attached to protein, 1-1.5 mg of isoflavones per gram of protein. Since defatted soya flour contains 50% protein compared to 35%- 40% protein in full fat soy flour, defatted soya flour contains more isoflavones. HOW TO USE? - Add 10-20% defatted soya flour to any flour called in for the recipe. - Addition of soya flour to wheat flour increases the protein content and improves amino acid balance in the food providing a more nutritious product. The protein in the cereal is deficit in lysine whereas soyabean protein is rich in lysine. Soya flour is an excellent complement to lysine limited cereal protein. Hence the combination of these two protein sources creates a better balance of essential amino acids. - No change is observed in appearance, taste and texture of chapati APPLICATIONS-- in bakery industry, for fortification as protein booster, can be used as weaning foods, as emulsification, thickening agent, in gravies and soups etc so get started with this amazing flour. should you need more in formation kindly contact me through message regards SHIVANI