Defatted Soy Flour Reference Guide
Defatted soy flour is made entirely from defatted soy meal. Defatted soy flour is used as an ingredient and supplement to cereal products (wheat, corn, rice). It can be used in a wide variety of products including bread, weaning foods, cereals, cookies, muffins, cereals, cakes, pastas, and tortillas. It is currently being used world wide by commercial processors. It is also a common ingredient in blended food aid products, such as Corn-Soy blend, Soy fortified wheat flour, et al. Defatted soy flour can also be fortified with various micronutrients and minerals.
1. Nutritional Values
Macronutrient and micronutrient data per 100 grams of uncooked defatted soy flour:
| Nutrient | Amount per 100 grams | Unit |
| Moisture | 9 | g |
| Protein (N x 6.25)moisture-free basis | 52 | g |
| Ash | 6 | g |
| Fat (petroleum ether) | 1 | g |
| Fat (acid hydrolysis) | 3 | g |
| Crude fiber | 4 | g |
| Total dietary fiber | 18 | g |
| Total carbohydrates | 30 | g |
| Energy (calories) | 270 | Kcals |
| Vitamins | ||
| Vitamin A | trace | IU |
| Vitamin C | 0 | mg |
| Thiamine | 0.60 | mg |
| Niacin | 2.60 | mg |
| Vitamin D | trace | IU |
| Vitamin E | trace | |
| Vitamin B6 | 0.50 | mg |
| Vitamin B12 | trace | mg |
| Folic acid | 0.30 | mg |
| Biotin | 0.07 | mg |
| Pantothenic acid | 2.10 | mg |
| Vitamin K | n/a | |
| Riboflavin | 0.31 | mg |
| Minerals | ||
| Sodium | 15 | mg |
| Potassium | 2400 | mg |
| Phosphorus | 730 | mg |
| Calcium | 320 | mg |
| Magnesium | 300 | mg |
| Iron | 10 | mg |
| Zinc | 5 | mg |
| Iodine | 0.84 | ppm |
2. Components
100% defatted soybean flour.
3. Specifications
Chemical and physical requirements are:
| Item | Minimum | Maximum |
| Protein (N x 6.25), % As is | 50 | |
| Moisture, % | 9.0 | |
| Fat, %, (petroleum ether) | 1.5 | |
| Crude Fiber, % | 3.5 | |
| Ash, % | 7.0 | |
| PDCAAS | 0.90 | |
| Carbohydrates (by difference) | 20 | |
| Standard plate count | 50,000 | |
| Salmonella | Negative | |
| E. Coli | Negative | |
4. Packaging
Defatted soy flour is shipped in 50-lb, multi-wall paper bags. It is heat treated, which deactivates enzymes and kills spoilage and pathogenic microorganisms
5. Shelf Life
One year. Manufacturers report that adverse conditions, such as elevated storage temperature and high humidity, do not seriously reduce shelf life.
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