NUTRITION

DIFFERENT SOYA PRODUCTS

AND HOW IT IS MADE
Ms.Meena. R,
B.Sc. (N) 1st year,
PSG CON.
 INTRODUCTION
• Soy bean is cultivated extensively in some asian countries and in USA. It
is a rich source of protein. During recent years a good deal of work has
been carried out in different countries on the development of processed
products based on soy bean for use as supplements in human diets.
• These include: Milk substitutes, infant foods, soy flour and processed
foods based on soy flour.
• In 2018, world production of soybeans was 349 million tonnes
• India’s production in 2018 is 11 millions of tonnes
 SCIENTIFIC CLASSIFICATION

• Kingdom : Plantae

• Order : Fabales
• Family : Fabaceae
• Subfamily : Faboideae

• Genus : Glycine
 SOY BEAN
• Scientific name: Glycine max
• India ranks 5th in Soybean Production
• It is a species of legume native to East
Asia, widely grown for its edible bean,
which has numerous uses
Different Products:
• Soy milk, soy tofu, Soy flour, soy flake Soy biscuits,
soy nu, Soy cakes.
 CHEMICAL COMPOSITION
• The protein content ranges from 35-45%
• Fat content from 17-22%
• It is a good source of thiamine and niocin and
fair source of riboflavin
• Soybean contains trypsin and growth and
hemaggluttinins
• These can be inactivated by autoclaving
soybean at 14 lb pressure for 30minutes.
 Cont.,
• Proteins: soybean proteins are good sources of
all essential amino-acids except methionine
which is the limiting amino-acid. Since the
proteins are good sources of lysine and
threonine, they supplement effectively cereal
proteins.
 PROCESSED SOYBEAN PRODUCTS

Milk substitutes and Infant foods:

• Processes for the of milk subsititutes based on soybean have been developed by

several workers.

• The process consists in grinding decuticled soybean in hot water, straining the milk

through a fine seive, heating the milk at 14lb pressure for 30 minutes to destroy

trypsin and growth inhibitors and haemagglutinins and fortifying with sugars,

vitamins and minerals. The milk substitute thus obtained can be consumed as fluid

milk and the dried in a spray drier

• Both the fluid milk and the dried milk substitutes can be used for feeding infants

and as a supplement to the diets of weaned infants and preschool children.

 Cont.,
• Soybean flour and processed protein foods based on soybean
flour:

• Three types of edible soybean flour, viz., full fat, low fat and
defatted soybean flours, are being manufactured from USA

• They can be used in the preparation of processed protein

foods and for enriching bakery products, breakfast cereals
and paste goods
 SOYBEAN (3 Kg.)

DEHULLING (2 Minutes)
Preparation
Of SOY MILK
DAL (2.4 Kg.)
In Cottage
Level Milk
Dal:Water= 1:3
Plant In SOAKING (7 Litres of water
CIAE, Bhopal 5.720 Kg. of Soybean
Steam
STEAMING Pressure:
30 – 50
kg/cm2
GRINDING
For 40 Minutes @ 120 C

(3.710 Kg.) FILTRATION

OKARA
SOYMILK (20
 SOYMILK (20 Litres)

ADDITION OF CITRIC For 1 L, 2g. Of Acid:

(40 g. of Citric Acid)
ACID
Preparation Of
TOFU CURD
TOFU In
Cottage Level
Milk Plant In COMPRESSION
CIAE , Bhopal
TOFU (Soy Paneer) (3.533 Kg.)

CUT INTO PIECES

SOAKING FOR
HARDENING

PACKAGING
 PREPARATION OF SOY FLOUR
SOY DAL (1 Kg.)

BLANCHING(30 min, DAL:WATER=1:3)

BLANCHED DAL
(1.18 Kg.)

DRYING(24h)
MILLIN
G

SIEVING
SOYA FLOUR (510 g.)

WEIGHING & PACKAGING

 BAKING POWDER(10gm)
GHEE(400gm) SALT(10gm)
CREAMING(2min) BAKING
SUGAR(400gm) SODA(8gm)

WATER(320ml) MIXTURE MIXING(3min) SOYA

FLOUR(300gm)

MIXED BY
MAIDA(1000gm) HAND(1/2min)

DOUGH

SHEETING

CUTTING

BAKING(200
°C,15min)

SOY