Soyabean Flour

Soya flour is made from roasted soybeans that have been ground into fine flour. The taste of soya flour varies from beany flavor to sweet and mild flavor.

Adds a pleasant flavor and texture to a variety of products. It is also known to reduce fat absorbed in fried foods, and brings moisture to the baked goods. It is best to substitute no more than 25-30% of the total volume of wheat flour with soya flour to ensure the best result when baking.

It is known to be a good source of protein (45gms of protein per 100gms of flour).

Produced without pesticides. GMO free. No aduleration.

Health Benefits:

High Protein Content: Excellent for muscle building and repair.

Bone Health: Rich in calcium and magnesium.

Heart Health: Contains plant-based compounds that support cholesterol balance.

Gluten-Free: Suitable for individuals with gluten intolerance or celiac disease.

Weight Management: High protein and fiber promote satiety.

Uses of Soybean Flour

Baking:

Substitute up to 1/4 of wheat flour with soybean flour in recipes for breads, cookies, and cakes.

Cooking:

Use as a thickener for soups, sauces, and gravies.

Make protein-rich batters for pancakes or fritters.

Nutritional Boost:

Add to smoothies or protein shakes.

Use in homemade protein bars or energy balls.

Meat Alternative:

Use in vegetarian recipes like soy-based patties or cutlets.

Nutritional Value (per 100 g):

• Calories: ~350 kcal
• Protein: ~50 g (complete protein with all essential amino acids)
• Fat: ~1.5 g (in defatted) or ~18 g (in full-fat)
• Carbohydrates: ~30 g
• Fiber: ~5 g
• Vitamins: Rich in B-complex vitamins and vitamin K.
• Minerals: High in calcium, iron, magnesium, and potassium.