Full‐fat and defatted soy flours for human nutrition

Abstract Full‐fat and defatted soy flours represent basic forms of soy protein that can be produced by simple, uncomplicated and low cost processes, and properly processed soy flours have excellent nutritional value as demonstrated in biological feeding tests with humans and small animals. New, simple production methods for full‐fat soy flours, including an extrusion process for use in urban communities and a simple hand process for use in villages where skilled labor, machines and steam power are unavailable, have been developed. Severe heat treatment during processing reduces the availability of amino acids, impairs oxidative stability, reduces vitamin content and develops poor flavor characteristics in the product. Lipoxygenase inactivation before the toasting treatment is important to obtain a stable, high fat product. Good flavor in soy flours can be achieved to make them acceptable to the consumer as constituents in a wide range of processed foods.