Soyameal - WDRA
Soyameal
Commodity Code - 948
Commodity Name - Soyameal/ Edible full-fat soya flour
Commodity Scientific Name -Glycine max
| S. No. | Quality Parameter | Standard Grade |
| 1 | Moisture % (By weight) | 9.0 % |
| 2 | Total Ash (By weight on dry basis) | 7.2 % |
| 3 | Ash insoluble in dilute HCL (By weight on dry basis) | 0.4 % |
| 4 | Protein (By weight on dry basis) | 48% |
| 5 | Crude Fibre (By weight on dry basis) | 4.2% |
| 6 | Fat (By weight on dry basis) | 1.5% |
| 7 | Total bacterial count | 50,000/gm |
| 8 | Coliform Bacteria (Maximum) | 10/gm |
| 9 | Salmonella Bacteria | Nil/25gm |
| 10 | Hexane (Food grade) (Maximum) | 10 PPM |
Source: The P.F.A. Act, 1954 – Edition 2004
General Characteristics:-
- Edible full-fat soya flour shall be obtained from clean, sound, healthy soyabeans by a process of cracking and dehulling, followed by either cooking, drying and grinding or by extrusion, cooking and grinding.
- Edible full-fat soya flour shall be in the form of coarse or fine powder, or grits; white to creamy white in colour; of uniform composition; and free from rancid odour, extraneous matter and insect, rodent or ‘fungal infestation.
- The material shall be free from any artificial colouring matter or flavouring agents.
Shelf Life - 12 Months
Initial Validity of e NWR - 6 Months
Extension of e NWR Validity - 3 Months
Number of Extensions - 02 (2X3 months)
Weight Tolerance - NA