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- Agriculture and Food Security
- Feed the Future
- Food Assistance
- Food Aid Reform
- Agricultural Markets and Trade
- Agricultural Capacity Development
- Global Nutrition
- Sustainable Agriculture
- Democracy, Human Rights and Governance
- Economic Growth and Trade
- Ending Extreme Poverty
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- Working in Crises and Conflict
- U.S. Global Development Lab
WBSCM Material Description and Number
SOY FLOUR, DEFATTED BAG-50 LB 100617
Defatted soy flour is a processed product made from finely ground defatted soy meal and contains less than 1 percent oil. It is the base ingredient in soy protein isolate, soy protein concentrate and textured soy protein, and contains 50 percent protein by weight. Soybeans are grown throughout the Midwestern United States and are planted in the spring or early summer and harvested in the fall. For more information on nutrition, processing, packaging and shelf life, refer to the U.S. Soybean Export Council (http://www.ussec.org/why-u-s-soy/about-soy-2/soy-protein/soy-flour/). Defatted soy flour is typically packaged in a 50-pound, multi-wall pasted valve bag (PVB) paper bag lined with polyethylene. It has a shelf life of at least one year up to 24 months. Adverse conditions such as high humidity and storage temperate do not greatly impact the shelf life. For full product specifications refer to the USDA Commodity Requirements Document for value added soy products.
Defatted soy flour is used as an ingredient to enrich other cereal products, such as corn, wheat and rice. It may be used by commercial process or in the field to enrich foods locally. It is currently an ingredient in soy-fortified cornmeal, corn soy blend (CSB) and wheat soy blend (WSB), which are used in emergency and development settings.
Soy flour is a good source of plant-based protein that is highly digestible. It can be fortified with a variety of vitamins and minerals. It is used to fortify cereal products such as wheat, corn, and rice, and is used in corn soy blend (CSB) and wheat soy blend (WSB). Soy flour can be used in the same way as rice, wheat or corn flour to make breads, complementary foods for children, cereals, porridges, cookies, muffins, pastries, cakes, noodles, naan, soups and sauces, snacks, beverages and tortillas. For soybean and soy product recipes refer to the World Initiative for Soy in Human Health (http://www.wishh.org/workshops/washington/march12/soy-recipes-booklet.pdf).
USDA Nutrient Database
- Soy flour, defatted
Shelf Life/Best if Used By Date (BUBD)
- Shelf Life- 24 months after packaging
- BUBD- not available
United States Department of Agriculture, Farm Services Agency. 2007. USDA Commodity Requirements. VASP4 Value Added Soy Products for Use in Export Programs. Retrieved August 6, 2012 from: http://www.fsa.usda.gov/Internet/FSA_File/vasp4.pdf.
U.S. Soybean Export Council. 2012. Defatted Soy Flour. Retrieved on September 25, 2012 from: http://www.ussec.org/why-u-s-soy/about-soy-2/soy-protein/soy-flour/
Webb, P., B. Rogers, I. Rosenberg, N. Schlossman, C. Wanke, J. Bagriansky, K. Sadler, Q. Johnson, J. Tilahun, A. Reese Masterson, A. Narayan. 2011. Delivering Improved Nutrition: Recommendations for Changes to U.S. Food Aid Products and Programming. Retrieved Sept 5, 2012: http://pdf.usaid.gov/pdf_docs/PNADZ842.pdf
World Initiative for Soy in Human Health. 2012. Soy Recipe Booklet: Soy Foods Cooking Workshop Hosted by the National Soybean Research Laboratory. Retrieved on August 16, 2012 from: http://www.wishh.org/workshops/washington/march12/soy-recipes-booklet.pdf
Last updated: April 24, 2015