WHO Guideline

This Guideline provides a description of desirable processing and quality characteristics for edible, heatprocessed soy grits and flour of the defatted type (Product A) and of the full-fat type (Product B). The sanitary quality and the nutritive value of the protein component are of paramount importance because the food may be a major source of protein for young children. Good manufacturing practices should be observed in all aspects of processing, including quality control, raw material selection, sanitation, packaging, and handling. Pertinent information concerning these factors will be found in various references cited. Widely practiced technology for edible soybean meal production is discussed in papers by Horan,5 Myers,8 and Smith.9 Extrusion processing of fullfat soy flour is described by Mustakas, Bookwalter, et al.4,7 A village process has been proposed by Mustakas et al.6 Defatted soy flour (Product A) is defined as the screened, graded product obtained after pressing or solvent-extracting the oil from sound dehulled soybeans. A full-fat soy flour (Product B) is not subject to pressing or extraction and contains all of the oil originally present in the dehulled beans. The term “flour” generally signifies that the material has been ground finely enough to pass through at least a 100 mesh (USA) screen. “Soy grits” refers to particles of larger size.