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Conversion of soybean extraction plant in Bolivia to production of flours for human consumption: Feasibility study
Author(s) -
Mustakas G. C.,
Milligan E. D.,
Taborga A. J.,
Fellers D. A.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02674359
Subject(s) - soybean meal , food processing , extraction (chemistry) , pulp and paper industry , food science , microbiology and biotechnology , environmental science , engineering , biology , chemistry , raw material , chromatography , ecology
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.