Soya beans

 

The soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agricultural Organization (FAO).

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues.Soybeans produce significantly more protein per acre than most other uses of land.

 

Product

Soya beans for human consumption

Moisture content

14% max

Organoleptic

Clean appearance,Natural odour

Heat-damaged kernels

0.5% max

Damaged kernels

3% max

Foreign material

2% max

Splits

20% max

Soybeans of other colors

2% max

 

Product

Soya beans (meal) for animal feed

General Characteristic

Colour 

Dark Brown

Odour

Typical of Soyabean free of odour

Appearance

Small chunks,Free from foreign taint,mould, and infestation

Physical parameters                     

Protein

Max 45%

Fat                                                

Min 7%

Fibre 

Max 6%

Moisture 

Max 10%

Ureaseic Activity                       

Max 0.3%

Sand & Silica                              

Max 2%

Ash

Max 7%

Microbiological Test

Salmonella

Absent/25gm

Escherichia Coli                          

Absent/25gm                                             

Staphylococcus aureus             

Absent/25gm                                             

Coliforms

< 10 cfu/gm

 

Packaging: 25 kg/bag, 50 kg pp bag, bulk


Country of origin:  China, India

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