100% organically grown high quality soya beans have been naturally processed to make this flour. The soya beans have been soaked for 3-4 hours in water and then boiled for 30 minutes. The cooked beans are then dried naturally under direct sunlight and then milled to make this flour.
Nutritional Info - Soya beans naturally, are reservoirs of nutrition - Proteins 40% and Oil 20%, 22% Carbohydrates, 5% minerals, 3.4 % Fiber and 9-10% of moisture. Soya dal has double the protein as compared to other dals.
The plant proteins found in soya bean have been scientifically proven to be the best protein supplement for humans and animals alike as they contain all the 8 amino acids.
Micronutrients - Soya bean is loaded with minerals, vitamins, fibers, Omega-3, Omega-6 fatty acids. Soya milk is a great alternative for people with lactose intolerance.
Cholesterol - 25 grams of soya bean in the daily diet can improve overall health, reduce chances of heart related ailments and strengthen the defense mechanism. When soya flour is added to wheat, jowar, rice or bajra flour in a 10% proportion, it can increase protein absorption by upto 30%.
Enzymes and Anti-nutrients - As soya bean is loaded with nutrients, it also has a few enzymes that can show adverse effects on health. Soya bean in raw form can sometimes be hard to digest. This can be easily mitigated by steaming, blanching (change in temperature), roasting, sun-drying, soaking-sprouting-germination, fermentation etc.
1 Kg soya bean flour can be mixed with 9 kgs of wheat flour / jowar flour to make rotis, chillas, thalipeeth, dosas etc
Soya bean flour is excellent when fermented - highly recommended to add 2 spoons to freshly ground dosa/idli batter and ferment for 6-8 hours overnight.
50% of soya flour + 50% of gram flour can be mixed to make various fried snacks such as ‘sev’ (shev), papads etc. Such snacks need less oil for frying.
Soya bean is a legume variety which is also used for oil, milk, curds, buttermilk, paneer, tofu etc.
Store in an airtight container.
Notes Reference – SOYABEAN by Dr. Sitaram D. Kulkarni.