soybean flour

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soybean flour 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 (1900 kJ). Low‐fat flour contains 7 g of fat.