During an on-site visit to a commercial soybean crushing plant in Bolivia, two engineers investigated the modifications required
to produce a food-grade soy flour. Differences between processing for human food and for animal feed are described and the
various processing stages were evaluated to determine their effects on finished product quality. These stages are: (a) pretreatment
of the beans, (b) oil extraction, (c) meal desolventization, and (d) grinding and handling of the flour. Bacteriological control
was maintained throughout the plant. The information gained from this study should be useful and directly applicable to other
soybean crushing plants in the world.
[Show abstract][Hide abstract] ABSTRACT: Conventional soybean processing plants, as normally designed and constructed for production of animal feeds, are not suitable
for production of edible soya flour without some modifications being made in equipment, process design and operating procedures.
All sections of the plant are involved, from receiving and bean storage to final products handling. Experiences from four
edible soy plants are described: one is part of a new processing complex, the others are conversions of existing, older processing
plants. All are in commercial operation. The processing requirements for production of edible soya flour are reviewed and
described with special reference to their application in the plants under study. Any conventional soybean processing plant
that is normally well operated can be modified to permit production of edible soya flour.
[Show abstract][Hide abstract] ABSTRACT: Industrial sunflower and rapeseed meals cannot be directly used as a food because of their high fiber content and because of the presence of some undesirable constituents (such as hulls, polyphenolic pigments, etc.) or precursors of toxic compounds (glucosinolates, etc.). Edible protein products (flours, concentrates, and isolates) from these two sources can be obtained by carrying out, to various degrees, and with different procedures, extraction operations of non-proteic and potentially toxic or antinutritional components. All the possible combinations of the single extraction operations (removal of fiber, lipids, polysaccharides, etc.) were studied by various authors in order to develop an optimum process both from the economic and the product quality points of view.In this report the problems related to the individual extraction operations, rather than to individual processes, are reviewed for reasons of recapitulation and to provide a common basis for comparison. Although it is impossible to reach a definitive conclusion it appears that some of the processes reviewed are able to produce very attractive raw materials for food manufacturing industries. Nevertheless, no food grade sunflower or rapeseed proteins have appeared on the market to date. However, sunflower and rapeseed protein sources will have to be taken into account in the near future as an added promising means for attacking food shortage problems.
Plant Foods for Human Nutrition 08/1983; 32(3):305-334. DOI:10.1007/BF01091192 · 1.98 Impact Factor
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