Soyabean Flour
₹250.00
Creative Story: : - The following harmful enzymes are present in soyabean:- Lipoxyjenase and Haemeglutanin, Flatulent Galactosides and Phytic acid and Eestrogen and Trypsing Inhibitor.Yes, the presence of harmful elements cannot be denied but the relieving news is that all such unsafe elements be easily destroyed by Steaming, Blanching (change in temperature), roasting, Sun drying, Soaking-Sprouting-Germination, Fermentation and machine processing. In this way, proper processing has to be done to get the best out of soyabean in our daily diet. It is a “blessing” for our vegetarian population as only 8% to 10 % of soyabean intake can increase the protein absorption in the body by 50% to 100%. Soyabeans are a treasure cove of proteins which is a gift from nature. Soya seeds have the power of eradicate malnourishment in infant and small children. Soya is a super food which has remained in the shadows due to wrong publicity, half knowledge and malice in marketing strategies. One has to know the right proportions too to get the maximum benefits of this marvelous seed.
USP: - We grow soyabean at our farms using organic methods of farming and the value addition is done by converting soybean into flour which makes it easier to use in our daily diet. 10% of Soya flour added to wheat, jowar, rice or bajra flour can increase protein absorption by 30%.
Usage: - 1 Kg soyabean flour to be mixed with 9kgs of wheat flour/ Jowar/ Nachni/ Bajra etc. to boost your protein intake. 50% of soya flour + 50% of gram flour can be mixed to make various shev and fried snacks. Such snacks need less oil for frying as there is 20% oil is present in the oil seeds of Soyabean.Shelf Life- 2 months from the date of packaging.