Dehulled, ground soya bean. The unheated material is a rich source of amylase and proteinase and is useful as a baking aid. The heated material has no enzymic activity but is a valuable protein-rich food.
Full-fat soya flour is a rich source of protein, iron, vitamin B1, and niacin; a good source of calcium and zinc; a source of vitamin B2; contains 24 g of fat, of which 15% is saturated and 60% polyunsaturated; provides 10 g of dietary fibre; supplies 450 kcal (1 900 kJ). Low-fat flour contains 7 g of fat.
Subjects: Medicine and Health.