Production and nutritional evaluation of extrusion-cooked full-fat soybean flour

  title={Production and nutritional evaluation of extrusion-cooked full-fat soybean flour},
  author={Gus C. Mustakas and Edward L. Griffin and L E Allen and O. B. Smith},
  journal={Journal of the American Oil Chemists’ Society},
A processing method for preparing full-fat soybean flours for human consumption by a new extrusion-cooking method was developed. Biological evaluations were made of samples produced experimentally by this method to determine the best conditions for preparing a product of maximum nutritive value and stability. Twelve processed full-fat soybean flours, prepared under different conditions, were evaluated by means of chemical analyses, biological assays, available lysine content, organoleptic and… 


SUMMARY– Full-fat soy flours prepared by the extrusion process were shown to have good nutritive value, flavor, and stability. A flour cooked to a nitrogen solubility index (NSI) of 30 stored well,


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