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