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Soy Flour – Specification
Description
An edible soy flour prepared from clean, sound Soybeans which have been dehulled, solvent extracted, lightly heat treated, and ground.
Chemical & Physical Specification
Attribute Specification
Moisture 8% maximum
Protein 50% minimum
Granulation 95% min. thru 200 Mesh U.S. Sieve
Fat (ether extraction) 1.2% maximum
Crude Fiber 3.5% maximum
Protein Dispersibility 65-75
Microbiological Specifications
Attribute Specification Method
Aerobic plate count 50000/gram maximum FDA/BAM
Salmonella Negative/100 grams AOAC (E.I.A)
Total Coliforms <100/gram AOAC (Petri film)
E.Coli <2.5/gram AOAC (Petri film)
Yeast <=100/gram CMMEF
Mold <=100/gram CMMEF
Rope Spores <=100/10 grams CMMEF
Made From: Soy | Certification: ISO | Place of Origin: Cameroon |