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Defatted Soya Flour Untoasted

This is obtained from Soya Bean seeds by the process of cleaning, cracking, soy cotyledon, full fat flakes, solvent extraction, solvent removal, defatted flakes and finally grinding takes place which forms Soy flour to requisite particle size to get a fine powder with creamy color.Non GMO De-fatted Soy Flour Un-toasted is a high protein and low fat product.

Soya Flour is known for its great nutritional values. It contains high protein & is usually mixed with whole grains flours in many recipes it is also used in home cooking for a delicious to get soya in diet. 

Health Benefits:

Soy flour is extremely rich in high quality protein and is an excellent source of Fatty acids, magnesium, fiber, folic acid, iron, calcium, lecithin, thiamin, riboflavin & protein.

Inclusion of isoflavones reduces the risk of certain cancers, improves bone health, It also helps in lowering cholesterol level and heart diseases.


Defatted Soya Flour is used in manufacturing of textured Soya protein (Soya chunks/Soya granules), cakes, bakery goods, pasta, soups, sauces & gravies, in fortification of cereals, sweet goods (dough nut), fried pie / pasta, adhesive glue, and dal (lentils) analogue, impart functional characteristics like emulsification & stabilizing high water absorption.

Quality attributes:

·         High shelf life

·         Hygienic packaging

·         Rich in protein and fiber

·         Adulteration free


·         Packing: In 25Kg and 50Kg

·         Weight in 20ft 18-19.00Mt

·         Delivery: Ready

·         Bags: PP Bags .



·         Product: Defatted Soya Flour Untoasted



52% Min.

Fat Content

1.00% Max.

Crude Fiber

3.25% Max.


9% Max.

Total Ash

6.50% Max.

Acid Insoluble Ash

0.30% Max.

Urease Activity

2% Max.

Physical Form



White to Cream

Smell & Taste

Typically Soya


0.60 gm cc

Sieve Analysis

95 % Pass through 100 Mesh ( ASTM)

Total Plate Count

50000 Cells/gm


< 10/gm.




Nil/25 gm

Yeast & Mould

< 100 Cells/gm

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