Full fat soya

[Md. Abdul Bari]

Extrusion Processing

[Imran Elladan Elmukhtar]

Purpose in Soy Analysis:

o Protein Quality Indicator: High urease activity can suggest poor protein quality due to

improper storage or processing conditions, such as high temperatures during soybean

processing. High urease activity is often associated with a breakdown of protein

structures, leading to the production of ammonia.

o Soybean Processing Quality: During soybean processing, especially in roasting or

toasting processes, urease activity should be reduced to a minimum to avoid the

formation of off-flavors or undesired nitrogenous compounds.

• Procedure:

o A small quantity of soy meal or soybeans is mixed with a urea solution and incubated.

The release of ammonia is detected by its effect on pH (which increases) or by using

colorimetric indicators.

o The higher the urease activity, the more ammonia is produced, which can be quantified

to assess the quality of the soybeans or soy protein products.

[Amir Sohel]

Extrusion process

[Md. Osman Sheikh]

Improve digestibility and reduce anti-nutritional factors is extrusion.

[Md kayum]

Extrusion process is the best method for the production of full fat soya.