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Sprouted Soya Beans Flour is made from whole sprouted Soya beans (white variety).

Sprouted soybean flour is a nutritious and versatile ingredient made from soybeans that have been germinated, dried, and then ground into a fine powder. Here are some key points about sprouted soybean flour:

Nutritional Profile:

1. High Protein Content: Like all soybean products, sprouted soybean flour is rich in protein, making it an excellent source of plant-based protein.
2. Enhanced Digestibility: The sprouting process breaks down complex carbohydrates and proteins, making the nutrients in the soybeans more easily digestible and absorbable by the body.
3. Rich in Vitamins and Minerals: Sprouted soybean flour contains vitamins such as B vitamins, vitamin C, and minerals including iron, calcium, and magnesium. The sprouting process can increase the bio-availability of these nutrients.
4. Increased Enzyme Activity: Sprouting increases the enzyme activity in soybeans, which can aid in digestion and improve overall gut health.
5. Lower Anti-Nutrient Levels: Sprouting reduces the levels of anti-nutrients such as phytic acid and enzyme inhibitors, which can interfere with the absorption of nutrients.

The process of making Sprouted Soyabean Flour involves several steps, including:

1. Cleaning: The whole Soyabean are first cleaned to remove any impurities.
2. Soaking: The cleaned Soyabean are soaked in water for 12 t0 14 hours to reduce the anti-nutrients.
3. Sprouting: The soaked Soyabean are germinated under proper conditions.
4. Dehydrating: The sprouted Soyabean are solar-dried.
5. Grinding: The Sprouted Soyabean is slowly ground & Packed.

Soya flour is made from soybeans that have been ground into fine flour on Orders. Soybean flour, also known as soy flour, is a versatile and nutritious ingredient made from roasted or heat-processed soybeans. It comes in various forms, including full-fat soy flour and defatted soy flour. Soybean flour is known for its high protein content and is commonly used in a variety of culinary applications.

The taste of soya flour varies from beany flavor to sweet and mild flavor.

Adds a pleasant flavor and texture to a variety of products.

It is also known to reduce fat absorbed in fried foods, and brings moisture to the baked goods. It is best to substitute no more than 25-30% of the total volume of wheat flour with soya flour to ensure the best result when baking.

Soy Flour is a rich source of Omega-3 fatty acids which helps to reduce the risk of coronary heart disease.

It is known to be a good source of protein

Produced without pesticides. GMO free. No aduleration.

Nutrient Amount

Per 100 g

Calories 463kcal

Protein 37 g

Fat 21g

Carbohydrate 35g

Dietary Fibre 10 g

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