Soya Flour Project Report

Description

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The majority of urban cities’ lifestyles are rapidly changing. The urban populace is health-conscious and follows good eating habits. There is a lot of emphasis on avoiding junk food and eating foods that are high in protein. Soy are a high-protein meal that can be found in a variety of dishes. Soya beans are grown in most states, with Madhya Pradesh leading the way. Soya bean has a good market in Maharashtra, Andhra Pradesh, and UP, especially value-added forms. The majority of the output is used for oil extraction.

Soya beans are extraordinary in protein, short in fat, and easy-going to digest. Hence other products like soya milk, flour, curd, paneer, and so on are popular. Gujarat has joined the growing of soya beans, but Madhya Pradesh remains the leading producer. Both the husband and wife are working, thus eating and cooking habits are changing. Couples who don’t have time to cook fresh vegetables turn to precooked or high protein soya nuggets, which don’t require much cooking time and are high in nutritional value.

Soy flour is used to make these soy products. Soya flour is a nutrient-dense food ingredient that has been around for a long time. The use of soy flour boosts the protein level while also providing energy and nourishment. The shelf life and economics of wheat flour are unaffected by this value addition. CFTRI has the technology to create such items. For such a unit, adherence to the PFA Act is critical. 

Market outlook

Soya flour is largely used for its functional benefits rather than its nutritional benefits. School feeding programmes, social welfare feeding programmes, confectionary sector baking industries for nuggets and chunks manufacture, and as a substitute for wheat flour are all possible markets for soya flour.

When added to bread dough, it allows the bread to retain more moisture during the baking process, resulting in a higher yield. As a result, it is profitable for the baker. It also extends the product’s shelf life by lowering the rate of staling. Soya flour absorbs less oil, a somewhat expensive component when used in doughnuts, saving money. Bakery is a centuries-old business. Bread and biscuits of various sorts, produced either by major multinationals or local bakeries in villages, are bakery items.

The products are popular in rural and urban areas; the only difference is the product and pricing. While the rural population favours the inexpensive homemade variety, the urban elite prefers the more expensive varieties that come in various flavours and assortments. Both types of plants have a market. In the broadest meaning, biscuits refer to a calorie-dense product that is typically enjoyed as a teatime snack or by children in between meals. There are flavours to choose from, as well as options for individuals who want to stay energised. The biscuit industry relies heavily on soy flour. To improve the protein content and offer extra energy, soya flour is added to biscuit dough. Biscuits are consumed by people of all ages and financial levels.

Production Technique

The production technique is known as the immersion cooking procedure, and it is straightforward and standardised. To remove dirt and other foreign debris, soya beans are washed and carefully cleaned. Clean cloth sacks are then used to load the cleaned beans. After that, the sacks are submerged in water for 8-10 hours. Soaking causes the beans to grow to nearly double their original size and gain 2.5 times their weight.

The soaked beans are then dropped into a pot of boiling water to cook quickly. After that, the cooked beans are drained and spread out on trays in a gentle air current till the moisture content is reduced to 10%. The hulls are separated from the dry soya beans after they are cracked in a mill. The dehulled beans are ground and packed to the specified mesh size. Approximately 5% of the process is lost.

Learn about the resources accessible through the Central Government’s research laboratories. All of the equipment is made in the United States.

On a two-shift basis for 250 days per year, a production capacity of 1 tonne per day is planned. Two hundred thirty-eight tonnes per year is the seasonal capacity.

Raw Material and Packing Material

The unit’s primary raw material is high-quality soya beans. There are two types of packaging for retail and bulk sales. Retail printed polythene bags are appropriate, while bulk polylined gunny bags are appropriate. Boxes, polythene sheets, box strapping, and other packing materials will be required.

Land and Building

The unit will require 500 square metres of open space and a built-up area of 200 square metres to run well. The land and building are assumed to be owned in this proposal. 

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