ADDIS ABABA UNIVERSITY

Addis Ababa Institute of Technology

School of Chemical and Bio-Engineering

Final Year Project I

GROUP MEMBER ID NUMBER

1. ABDULAZIZ DINO UGR/8929/12

2. AMANUEL DEMIREW UGR/1448/12
3. EYOB ADUGNA UGR/0294/12

Submitted to: Mr. Girma M.

Mr. Bisrat K.
Submission date:11/2/23

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Table of Contents
CHAPTER ONE: INTRODUCTION............................................................................................2
1.1 Background............................................................................................................................2
1.2 Statement of Problem............................................................................................................4
1.3 Objective.................................................................................................................................5
1.3.1 General objective............................................................................................................5
1.3.2 Specific objective............................................................................................................5
1.4Significance of the study........................................................................................................5
1.5 Scope of the study..................................................................................................................6
CHAPTER TWO: LITERATURE REVIEW..............................................................................6
2.1 Overview of production of instant soy powder...................................................................6
2.2 World production trend of production of instant soy powder..........................................8
2.3 Use and application of production of instant soy powder...............................................11
2.4 market survey......................................................................................................................12
2.5 basic raw material used for the production of instant of soy powder............................14
2.6 Process technology of production of instant soy powder.................................................15
2.7 Product quality of production of instant of soy powder..................................................17
2.8 Safety and environmental protection................................................................................19

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CHAPTER ONE: INTRODUCTION

1.1 Background
Soybeans are a type of edible legume which has a remarkable nutritional value in
terms of protein content. Soybean is one of the most nutritious crop in the world. It
contains at least 100% more proteins than any other common crop and yields 5-10
times more protein per unit area than other crops (Soybean Africa 2016). The
protein in soybean is also balanced. It contains all the essential amino acids, which
the body cannot manufacture.

Soybean is a legume increasingly consumed for economical and nutritional reasons

(Steinke, 1992; Henley et al., 1993; Garcia et al., 1997a). In fact, soy- bean products
are an important low cost source of proteins, minerals, phosphorus and vitamins.
Furthermore, soybean products play an important role in health (Messina and
Barnes, 1991; Messina, 1995; Sirtori et al., 1995). The intake of soybean is not only
suitable for people with allergenic reactions caused by animal milk, but it is also
recommended to prevent heart disease, obesity, hypercholesterolemia, cancer,
diabetes, kidney disease, and osteoporosis. These reasons have promoted the recent
appearance of numerous products derived from soybean such as soybean powder,
textured soybean, soybean dairy-like products, meat, bakery products prepared with
soybean etc., in order to facilitate its consumption and to improve its flavor (Wang
and Ascheri, 1991; Ishii and Yamagucho, 1992; Ladodo and Borovik, 1992).
Agricultural practices in Ethiopia have historically centered on crops such as coffee,
cereals, and pulses. However, the cultivation of soybeans has gained momentum in
recent years due to its ability to thrive in various climates and provide high yields.
This versatile legume has demonstrated resilience in adapting to different

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agroecological conditions within Ethiopia, unlocking its potential as a pivotal crop

for diversifying the agricultural landscape.
Soybean powder production involves a multi-step process that includes cultivation,
harvesting, post-harvest handling, and processing. Through the adoption of
improved agricultural practices and the application of appropriate technologies,
Ethiopia has steadily increased its soybean production capacity and developed a
nascent soybean powder industry. However, challenges remain, including limited
access to high-quality seeds, inadequate post-harvest infrastructure, market barriers,
and a need for improved processing techniques. The socio-economic impact of
soybean powder production extends beyond nutritional benefits. It offers a unique
opportunity for income generation, employment creation, and poverty reduction,
particularly in rural areas that are often marginalized. By promoting soybean
cultivation and processing, Ethiopia can empower smallholder farmers, encourage
sustainable agricultural practices, and foster economic resilience in rural
communities.
Moreover, the environmental advantages of soybean cultivation cannot be
overlooked. As a nitrogen-fixing crop, soybeans contribute to soil fertility and
reduce dependence on synthetic fertilizers, thereby contributing to sustainable
agricultural practices and environmental conservation. By embracing soybean
powder production, Ethiopia can contribute to global efforts to mitigate the impact
of conventional agriculture on the environment.
This report aims to provide an in-depth analysis of the production of soybean
powder in Ethiopia, examining the cultivation practices, processing techniques,
market dynamics, socio-economic impacts, and environmental considerations
associated with this emerging industry. By identifying the opportunities and
challenges in soybean powder production, the report seeks to provide valuable

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insights for policymakers, agricultural organizations, and stakeholders, fostering the

growth and sustainability of this sector.

Figure 1: The raw soybean seed for processing

1.2 Statement of Problem

According to the Food and Agriculture Organization (FAO) of the United Nations,
as of 2021, Ethiopia was one of the largest soybean producers in Africa, along with
Nigeria, South Africa, and Uganda. This cultivated product is directly exported
without any processing or value addition, in parallel larger amount of processed
soybean product is imported. Soybeans are a rich source of protein, essential amino
acids, vitamins, minerals, and dietary fiber. Producing instant soybean powder
provides a convenient and cost-effective way to increase the availability and
consumption of highly nutritious plant-based proteins in Ethiopia. This can be
particularly important in addressing malnutrition and protein deficiency in certain
populations, especially children and vulnerable groups.

Ethiopia, like many other countries, relies heavily on animal-based protein sources.
However, diversifying the sources of protein is crucial for sustainable food security
and reducing dependence on livestock production. Producing instant soybean

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powder offers an alternative source of protein that can help decrease the strain on
natural resources required for animal farming and improve overall food security.

1.3 Objective
1.3.1 General objective
The general objective of this research will be to study the production process and
applications of instant soy powder in the food industry.
1.3.2 Specific objective
To make market assessment on past, current and future soya bean powder
supply and demand.

To investigate different process technologies on soya bean powder and

comparing them.

To select plant site, location and its impact on environment.

To perform capital cost, operating cost and profitability analysis.

To conduct mass and energy balance on specified unit operation.

To conduct preliminary and detail equipment design on specified unit

operation.

1.4Significance of the study

The project encircled on

Preparation of soybean powder to gain nutrients like carbohydrates

and proteins.
Analysis of the economic feasibility of soybean production in Ethiopia.
Analyzing the effect of production of soybean powder on the environment.

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1.5 Scope of the study

 Evaluation of the production process: The study will evaluate the different
methods and techniques used in the production of soybean powder. It will assess
the efficiency, effectiveness, and safety of the production process to ensure that it
is optimized for creating a high-quality product.
 Applications of soybean powder: The study will identify potential
applications of soybean powder in the food industry. It will assess the different
ways in which soybean powder can be used as a protein supplement or meat
substitute in various food products.
 Affordability and accessibility: The study will assess the affordability and
accessibility of soybean powder as a source of high-quality protein for low-income
communities. It will identify any barriers to access and provide recommendations
for making soybean powder more accessible to those who need it most.
 Global health initiatives: The study will evaluate the impact of soybean
powder on global health initiatives. It will assess how soybean powder can
contribute to addressing food insecurity and malnutrition, which are significant
global challenges.

CHAPTER TWO: LITERATURE REVIEW

2.1 Overview of production of instant soy powder

Soybeans and soy-based products are integral components of modern diets,
providing a valuable source of plant-based nutrition and serving as versatile
ingredients in a wide range of foods and industrial applications

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Soybeans (Glycine max)

Botanical Origin: Soybeans, also known as soya beans, originate from East Asia
and have been cultivated for thousands of years. (FAO, 1974 to 1988)
Nutritional Profile: Soybeans are rich in protein, essential amino acids, dietary
fiber, vitamins (e.g., B vitamins), and minerals (e.g., calcium, iron, potassium).
(Rizzo, G., & Baroni, L. 2018)
Protein Content: Soybeans are among the few plant sources that provide a
complete protein profile, containing all essential amino acids. (Krishnan, H.B.
2005)
Health Benefits: Consumption of soybeans has been associated with various health
benefits, such as reducing the risk of heart disease, providing antioxidants, and
supporting bone health. ( Li N, Wu X, Zhuang W, et al. 2020,)

Soy-Based Products
Soy Milk: A plant-based milk alternative made from whole soybeans. It is rich in
protein and often used as a dairy milk substitute.
Tofu (Bean Curd): A soft, protein-rich product made from soybean curds. It is a
versatile ingredient used in both savory and sweet dishes.
Tempeh: A fermented soybean cake with a nutty flavor and firm texture. It is rich
in protein and a common ingredient in vegetarian and vegan diets.
Soy Sauce: A popular condiment made from fermented soybeans and wheat,
commonly used in Asian cuisine for flavoring dishes.
Miso: A traditional Japanese seasoning made by fermenting soybeans with salt and
koji (a type of mold). It is a fundamental ingredient in miso soup.
Soybean Oil: A vegetable oil extracted from soybeans, widely used in cooking,
baking, and food processing.

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Textured Vegetable Protein (TVP): A meat substitute made from defatted soy
flour. It is high in protein and used in vegetarian and vegan dishes.
Soy Flour: Ground soybeans, which can be used in baking to increase the protein
content of products.
Soy Protein Isolate: A highly refined form of soy protein with minimal fats and
carbohydrates. It is used as a protein supplement and in food production.
Soy Lecithin: A natural emulsifier extracted from soybean oil, commonly used in
the food industry for its emulsifying properties.
Soy-Based Meat Alternatives: Products like veggie burgers, soy-based hot dogs,
and plant-based ground "meat" are made from soy protein and serve as alternatives
to traditional meat.
Soy-Based Desserts: Products like soy-based ice cream, yogurt, and pudding
provide dairy-free alternatives for those with dietary restrictions or preferences.

Soy-based products are valued for their nutritional density, versatility in cooking,
and ability to serve as alternatives to animal-based products. They play a significant
role in addressing dietary preferences, health-conscious choices, and the growing
demand for plant-based protein sources in today's food industry.

2.2 World production trend of production of instant soy powder

Instant soy powder, a versatile and protein-rich product, has gained popularity
worldwide as consumers increasingly embrace plant-based dietary choices. This
essay delves into the evolving production trends of instant soy powder on a global
scale, highlighting key factors and market dynamics that have shaped this industry.
Global Consumption and Demand
In recent years, the demand for instant soy powder has experienced robust growth,
driven by several factors:

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 Rising Health Consciousness: An increasing awareness of the health benefits

of soy-based products, including their protein content, low saturated fat, and
potential cholesterol-lowering effects, has led consumers to incorporate
instant soy powder into their diets. (Am. J. Clin. Nutr. 1999)
 Plant-Based and Vegan Trends: The surge in plant-based diets and veganism
has contributed to the growing demand for soy-based products as alternatives
for animal-derived foods. (Dikmen et al., 2016; Fotopolous et al., 2009;
Januszewska et al., 2011; Onwezen et al., 2019; Steptoe et al., 1995).
 Convenience and Versatility: Instant soy powder offers convenience and
versatility, making it an attractive ingredient for a wide range of food and
beverage applications, including protein shakes, baked goods, soups, and
plant-based milk alternatives. (Lusas and Riaz 1995, Onayemi and Lorenz
1978; Stauffer 2006)

Global Production Trends

The production of instant soy powder has adapted to meet this escalating demand
and changing consumer preferences. Several key trends have emerged on a global
scale:

 Expansion of Production Facilities: To keep up with demand, many countries

have witnessed a significant expansion of production facilities. This includes
both large-scale manufacturing plants and smaller, specialized facilities.
 Technological Advancements: The industry has experienced continuous
innovation in processing technology. Improvements in dehulling, grinding,
drying, and instantization methods have enabled producers to enhance the
quality and efficiency of their products.

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 Diversification of Product Offerings: Producers have diversified their product

offerings to cater to a broader consumer base. This includes variations such
as flavored instant soy powder, organic options, and soy-based blends with
other plant-based ingredients.
 Global Supply Chains: Soybeans, as the primary raw material, play a critical
role in the industry's global supply chain. The soybeans used for instant soy
powder production are sourced from various countries, with Brazil, the
United States, and Argentina being prominent exporters.

Regional Variations
Regional variations in instant soy powder production trends are notable:

 North America: The North American market, including the United States and
Canada, has witnessed considerable growth in both production and
consumption. Major producers have invested in expanding their facilities and
offering diverse product lines.
 Europe: Europe has seen a surge in soy-based product consumption, driven
by health-conscious consumers and a rising preference for plant-based diets.
This trend has resulted in the establishment of several production facilities
across the continent.
 Asia: Asia, particularly China and India, has a long history of soy
consumption. The region has embraced instant soy powder as a convenient
source of protein and nutrients. Local manufacturers are increasingly entering
the market to meet domestic demand.
 Latin America: Countries in Latin America, such as Brazil and Argentina, are
significant players in the global soybean supply chain. This region is a crucial
source of soybeans for instant soy powder production globally.

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2.3 Use and application of production of instant soy powder

Instant soy powder has a wide range of uses and applications in the food and
beverage industry, as well as in various other sectors. Its versatility and nutritional
benefits make it a valuable ingredient for both consumers and food manufacturers.
Here are some common uses and applications of instant soy powder:

 Soy Milk and Dairy Alternatives: Instant soy powder can be reconstituted
with water to make soy milk, a popular dairy milk alternative. It is used in
beverages for those who are lactose intolerant, have dairy allergies, or follow
a vegan diet. (Shogren and others 1981).
 Smoothies and Protein Shakes: Instant soy powder is a convenient and
high-protein addition to smoothies and protein shakes, providing a creamy
texture and nutritional value.
 Baked Goods: Instant soy powder can be added to recipes for baked goods
like muffins, pancakes, and bread to increase their protein content. (Onayemi
and Lorenz 1978; Stauffer 2006).
 Meat Alternatives: Instant soy powder is a common ingredient in the
production of plant-based meat alternatives, such as veggie burgers, sausages,
and meatless meatballs, providing protein and texture. (Sadler, M. J. 2004)
 Infant Formula: It is used in the formulation of infant formula due to its
protein content and nutritional profile.
 Institutional Foodservice: Instant soy powder is used in institutional
foodservice settings, such as schools and hospitals, to provide nutritious and
cost-effective meal options.
 Military Rations:I t is included in military rations and emergency food
supplies due to its long shelf life and nutritional value.

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 Home Cooking:Many individuals use instant soy powder in their home

cooking to enhance the protein content and nutritional value of various dishes
and beverages.

The applications of instant soy powder continue to evolve as consumer demand for
plant-based and protein-rich foods grows. It is considered a versatile ingredient with
applications across various culinary and dietary contexts.

2.4 market survey

METHODOLOGY
Data sources and collecting techniques
Both primary and secondary sources of data on production and trade of soybean
were used. Primary data sources include soy bean companies engaged in production
and export of soy bean and farmers that produce soy bean. Data on volume and
value of imported and exported soy bean were collected from revenue and customs
authority and central statistical agency. Checklist guided Key informant interview
was the method used to collect data from primary sources.
Data analysis
Trend analysis was the method of data analysis used both for value and volume of
traded soy bean. The Value-to-Volume Ratios which show the trend in status and
trend of Ethiopia position in terms of value gained for exported and imported soy
bean products from international market. Comparative analysis of source of
imported soy bean products and destination countries for exported soy bean is made
to show the relative advantage of where to import from and where to sell Ethiopia’s
soy bean products. Descriptive statistical tools have been used to analyze the major
trends in the value and volume soy bean trade.
Available Soya bean Technologies
Though, increased productivity cannot be associated with purely to research, the
contribution of research outputs in terms of improved varieties and associated
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agronomic practices takes the lion share of improvement. The trend in yield for
major cereals show considerable increase in the last ten years which is highly
associated with the use of seeds of improved crop varieties, application of fertilizer
and better extension services. Ethiopian Agricultural Research System (NARS)
since 1982 released 20 new Soya bean technologies which are important for
farmers, pastoralists and semi-pastoralists (Table 2).

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Figure 2: Price trend for soybean for international and domestic market
2.5 basic raw material used for the production of instant of soy
powder
The basic raw material used for the production of instant soy powder is soybeans.
Soybeans are a versatile and nutritionally rich legume that serves as the primary
ingredient for creating instant soy powder.
Soybeans

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Soybeans are the main raw material used in the production of instant soy powder.
They provide the protein, fats, and other nutrients that make soy powder a valuable
source of plant-based nutrition.
Water
Water is used during various stages of the production process, including blanching,
hydration, and blending. It helps to reconstitute the soybeans and achieve the
desired texture and consistency.
Packaging Materials
While not a direct ingredient, packaging materials, such as pouches, jars, or cans,
are essential for preserving the quality and shelf life of the instant soy powder.
The quality of soybeans used is crucial to the final product's taste and nutritional
value. High-quality, non-GMO soybeans are often preferred for instant soy powder
production to ensure a wholesome and nutritious end product. Additionally, water
quality is important to prevent contamination and maintain product safety.
Depending on the desired nutritional profile of the final product, additional
ingredients such as vitamins, minerals, and other nutrients may be added. This is
optional and depends on the product formulation. In some cases, flavor enhancers
and sweeteners may be included to improve the taste and palatability of the instant
soy powder. These are optional and can vary based on product design.

2.6 Process technology of production of instant soy powder

The production of instant soy powder is a complex and multifaceted process that
transforms soybeans into a versatile and nutritionally rich ingredient. This
innovative production technology has gained significant importance in the food
industry, catering to the growing demand for plant-based and protein-rich dietary
options. The process is a meticulously designed combination of several key steps,
each of which plays a crucial role in achieving the desired characteristics and
quality of instant soy powder.
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Step 1: Selection of High-Quality Soybeans

The process begins with the selection of premium-quality soybeans. The choice of
soybean variety, the source from reputable suppliers, and adherence to stringent
quality standards are of paramount importance. High-quality soybeans ensure that
the final soy powder is free from impurities and contaminants, setting the stage for
a safe and nutritious product.
Step 2: Cleaning and Sorting
The selected soybeans undergo a rigorous cleaning and sorting process. This step is
vital in removing impurities, foreign materials, and damaged beans. The meticulous
cleaning and sorting process guarantees the purity and safety of the soybeans,
laying the foundation for high-quality soy powder.
Step 3: Dehulling
The dehulling process involves removing the outer hull of the soybeans. This step is
critical in enhancing the flavor and texture of the final product. Dehulling also
minimizes the fiber content, ensuring that the soy powder has a smoother texture,
which is essential for applications in the food industry.
Step 4: Steam Cooking
The dehulled soybeans are subjected to steam cooking, a process that not only
softens the beans but also inactivates enzymes and eliminates undesirable flavors
and odors. Steam cooking helps improve the digestibility and nutritional value of
the soybeans, resulting in a higher-quality end product.
Step 5: Grinding and Particle Size Reduction
Following steam cooking, the soybeans are ground into a fine paste. The particle
size of the soy powder is a crucial factor that influences its utility and applications.

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This step demands precision and control to achieve the desired particle size, which
can vary depending on the intended use of the soy powder.

Step 6: Drying
The ground soybean paste is then subjected to a drying process to reduce moisture
content. Drying is a pivotal step in the production of instant soy powder, as low
moisture content is essential for prolonged shelf life and ease of storage. Different
drying methods, such as spray drying or drum drying, can be employed to achieve
the desired moisture levels.
Step 7: Packaging and Storage
Packaging plays a significant role in maintaining product quality. The soy powder
must be stored in packaging materials that shield it from moisture, light, and air,
which can degrade the product. Proper storage conditions, including temperature
and humidity control, ensure that the soy powder retains its flavor, aroma, and
nutritional value throughout its shelf life.
Step 8: Quality Control and Testing
Throughout the entire production process, quality control measures are
meticulously observed. Regular testing is conducted to examine attributes such as
moisture content, protein content, fat content, and sensory characteristics. These
tests not only confirm that the product aligns with defined quality standards but also
identify areas for improvement. A stringent quality assurance program is in place to
uphold high standards and guarantee consistent product quality. (Nwazulu Innocent et
al., 2019)

2.7 Product quality of production of instant of soy powder

In the modern food industry, the production of instant soy powder plays a
significant role as consumers increasingly embrace plant-based and protein-rich
dietary options. The quality of this product is not only paramount for consumer

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satisfaction but also for safety and competitiveness in the market. Achieving
consistent and high product quality in the production of instant soy powder involves
a meticulous and multifaceted approach.

Ingredient Selection and Quality

The foundation of producing high-quality instant soy powder begins with the
selection of superior soybeans. The choice of soybean variety, sourcing from
reputable suppliers, and adhering to stringent quality standards are imperative. The
quality of soybeans significantly influences the nutritional profile, flavor, and
overall appeal of the final product. Premium-quality soybeans are free from
contaminants and ensure that the resulting soy powder is safe and free from
impurities.
Processing Methods and Equipment:
The soybean processing methods and equipment used are pivotal in determining
product quality. A well-maintained and state-of-the-art processing facility is
essential to minimize product contamination and maintain consistency. Stringent
process control measures must be enforced to ensure that each stage, from dehulling
to grinding, is executed uniformly. Factors such as temperature, moisture levels,
and processing time are closely monitored to achieve desired product
characteristics.
Hygiene and Sanitation
Maintaining impeccable hygiene and sanitation in the production facility is non-
negotiable. Microbial contamination can severely compromise product quality and
safety. As such, rigorous cleanliness practices, regular equipment cleaning, and
adherence to strict personal hygiene standards for workers are fundamental. This
commitment to sanitation ensures that the soy powder is not only nutritionally rich
but also free from harmful pathogens.

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Particle Size and Consistency

The particle size and uniformity of soy powder are critical factors. Consistency in
particle size guarantees that the product can be evenly distributed and utilized
effectively in various applications. Quality control procedures, such as sieving and
grinding, are employed to achieve the desired particle size, a factor essential for
both culinary and industrial use.

Packaging and Storage

The packaging and storage of instant soy powder play a pivotal role in maintaining
product quality. Packaging materials must be chosen carefully to shield the soy
powder from moisture, light, and air. These elements can lead to spoilage and
degradation of the product. Proper storage conditions, including temperature and
humidity control, ensure that the soy powder retains its flavor, aroma, and
nutritional value throughout its shelf life.
Quality Testing and Assurance
Quality testing is an integral component of ensuring product excellence. At various
stages of production, quality tests are conducted, examining attributes like moisture
content, protein content, fat content, and sensory characteristics. These tests not
only confirm that the product aligns with defined quality standards but also
highlight any areas for improvement. A stringent quality assurance program is also
in place to uphold high standards and guarantee consistent product quality.
Customer Satisfaction and Feedback
An indispensable aspect of maintaining superior product quality is understanding
consumer preferences and concerns. Engaging with customers and collecting their
feedback provides valuable insights into their expectations. This valuable
information assists in making necessary adjustments and refinements to ensure that
the soy powder aligns with consumer expectations.

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2.8 Safety and environmental protection

The production of soybean powder, like any agricultural or industrial process, can
have both positive and negative effects on the environment. Understanding and
mitigating these effects is crucial to ensure sustainable and responsible production.
Here are some key environmental effects associated with soybean powder
production:

 Land Use and Deforestation: Expanding soybean cultivation for powder

production can lead to deforestation or the conversion of natural habitats.
This is especially significant in regions where forests are cleared to make
way for soybean plantations. Clearing land without proper management or
conservation practices can result in the loss of biodiversity, soil erosion, and
disruption of ecosystems. Implementing sustainable land use practices and
promoting responsible sourcing can help minimize deforestation risks.
 Water Consumption and Pollution: Soybean cultivation requires water for
irrigation, which can contribute to increased water consumption in regions
with limited water resources. Excessive water use can strain local water
supplies and impact aquatic ecosystems. Additionally, the use of fertilizers
and pesticides in soybean cultivation may lead to nutrient runoff and water
pollution if not managed properly. Employing efficient irrigation practices,
implementing integrated pest management strategies, and reducing chemical
inputs can help mitigate these environmental risks.
 Greenhouse Gas Emissions: Agricultural activities, including soybean
cultivation and processing, can contribute to greenhouse gas emissions.
These emissions primarily arise from the use of synthetic fertilizers, energy-
intensive machinery, and land-use changes. Additionally, the transportation

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of soybeans and soybean products over long distances can result in carbon
emissions. Utilizing sustainable farming practices, optimizing energy use,
and minimizing transportation distances can help reduce greenhouse gas
emissions.
 Soil Health and Nutrient Depletion: Continuous soybean cultivation
without proper management practices, such as crop rotation or cover
cropping, can lead to soil nutrient depletion and reduced soil fertility.
Exhausted soils may require increased fertilizer inputs, resulting in potential
nutrient imbalances and environmental nutrient runoff. Implementing
sustainable soil management practices such as crop rotation and cover
cropping can help maintain soil health and fertility.

Specific environmental impacts can vary depending on the farming practices,

processing techniques, and location of soybean powder production. It is essential to
assess and mitigate environmental risks based on their specific context and
adherence to local regulations and sustainability standards.
CHAPTER THREE: PROCESS TECHNOLOGY
3.1 Process
Sourcing and Cleaning:
Soybean Selection: High-quality soybeans are chosen based on specific criteria
such as protein content, flavor profile, and texture. The selection process ensures
that the raw material meets the desired standards for the production of instant soy
powder.
Sourcing may involve partnerships with reliable farmers or suppliers to ensure a
consistent and quality supply.

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Cleaning: The sourced soybeans undergo a meticulous cleaning process. This

involves removing impurities, dirt, stones, and other foreign materials. Clean
soybeans are crucial for maintaining the purity and quality of the final product.
Cleaning equipment such as air classifiers, sieves, and gravity separators are used to
achieve thorough purification
Conditioning and Dehulling:
Conditioning: Soybeans are conditioned to optimize moisture levels. Proper
conditioning ensures that the soybeans are pliable and ready for subsequent
processing steps. Controlling moisture is essential for achieving the desired texture
in the final product.
Dehulling: Dehulling is the process of removing the outer hull or skin from
soybeans. This step is essential for improving the taste, texture, and digestibility of
the soybeans. Dehulled soybeans are easier to process and result in a smoother
powder.
Pre-cooking and Grinding:
Pre-cooking: Dehulled soybeans are pre-cooked to denature enzymes and eliminate
any potential anti-nutritional factors. Pre-cooking also aids in the extraction of
proteins during subsequent processing stages.
Grinding: The pre-cooked soybeans are ground into a coarse paste. Grinding breaks
down the soybeans into smaller particles, facilitating efficient extraction of proteins
during the next steps.
Separation:
The ground soybean paste undergoes a separation process to extract soy protein.
Techniques such as centrifugation may be employed to separate the protein from
other components, resulting in a protein-rich solution.
Spray Drying:

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Formation of Slurry: The soy protein is mixed with water to form a slurry. This
slurry is a concentrated liquid containing the essential components of soy.
Spray Drying: The slurry is fed into a spray dryer, a large chamber where hot air is
introduced. The hot air evaporates the water content rapidly, leaving behind fine
soy powder particles. The spray drying process is crucial for creating an instant
powder that easily reconstitutes when mixed with liquid.

Cooling and Packaging:

Cooling: The instant soy powder is cooled to room temperature to prevent
condensation during packaging. Proper cooling ensures that the powder retains its
quality and does not clump during storage.
Packaging: The final product is carefully packaged into airtight containers or
pouches. Packaging materials are selected to maintain freshness and prevent
moisture absorption, ensuring a longer shelf life for the instant soy powder.
Quality Control:
Throughout the entire production process, stringent quality control measures are
implemented. This includes:
Sampling and Testing: Regular sampling and testing are conducted at various stages
to monitor parameters such as moisture content, particle size, flavor, and nutritional
content.
Quality Assurance: Quality assurance protocols ensure that the final product meets
internal and external quality standards.
Adherence to Regulations: Compliance with food safety and regulatory standards is
maintained to guarantee consumer safety.
Storage

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The packaged instant soy powder is stored in a controlled environment to maintain

its quality. Proper storage conditions, including temperature and humidity control,
are essential for preserving the product.

3.2 Process comparison

The production of instant soy powder involves a series of intricate processes aimed
at transforming raw soybeans into a convenient and nutritious powdered form. We
present a detailed comparison of the key processes involved in two prevalent
methods for producing instant soy powder. The methods under consideration are the
traditional solvent extraction process and the emerging enzymatic extraction
process.

1.Sourcing and Cleaning

The sourcing and cleaning stages set the foundation for the entire process. The
enzymatic extraction method, with its potential use of non-GMO or organic
soybeans, aligns with the growing consumer demand for healthier and
environmentally friendly products. The emphasis on milder cleaning methods in
enzymatic extraction aims to preserve the inherent qualities of soybeans.
In traditional solvent extraction cleaning involves rigorous cleaning processes to
eliminate impurities and foreign materials. However, the emerging enzymatic
extraction process may involve milder cleaning methods, preserving the natural
characteristics of the soybeans.
Enzymatic extraction prioritizes sustainable and health-conscious sourcing, aiming
to produce a product that resonates with environmentally aware consumers.
2.Conditioning and Dehulling:
For solvent extraction dehulling involves the removal of the outer hull to enhance
the taste and texture.

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For enzymatic extraction dehulling Can be adapted to preserve more of the outer
layers for a potentially higher fiber content.
Conditioning and dehulling contribute significantly to the texture and quality of the
final product. The enzymatic extraction method's focus on controlled conditioning
and adaptable dehulling methods may offer a nuanced approach, potentially
preserving more of the soybean's natural components.
3.Pre-cooking and Grinding:
Pre-cooking and grinding influence the flavor and nutritional content of the final
product. The enzymatic extraction method's emphasis on preserving heat-sensitive
components during pre-cooking and grinding aligns with the growing interest in
minimally processed foods. Enzymatic extraction takes a more gentle approach
during pre-cooking and grinding, aiming to retain heat-sensitive components and
nutritional integrity.
4. Separation:
Solvent Use: Involves the use of solvents like hexane to extract soy oil.
Protein Separation: Techniques like centrifugation are employed for protein
extraction.
Enzymatic extraction focuses on reducing environmental impact by minimizing
solvent use and introducing more controlled protein separation methods.
4. Spray Drying:
Spray drying is a key step in creating instant soy powder.
The enzymatic extraction method may require adjustments during spray drying to
account for any impact on the characteristics of the soybean slurry, maintaining the
desired properties of the final product.

3.3 Process description

During sourcing, high-quality soybeans are chosen based on specific criteria such as
protein content, flavor profile, and texture. The selected soybeans went under
extensive washing process to remove dust and impurity. This meticulous cleaning
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sets the foundation for a high-quality soybean powder, ensuring purity and
adherence to quality standards.
Once the soybeans are sourced and cleaned, dehulling takes place, where the outer
hull of the soybeans is removed. This not only enhances the taste and texture of the
final product but also contributes to a smoother processing flow, setting the stage
for the extraction of key components.
To denature enzymes and facilitate later processes, the soybeans undergo pre-
cooking. A subsequent high-speed grinding process creates a fine soybean paste.
Careful optimization during grinding minimizes heat generation, ensuring the
nutritional profile of the soybeans remains intact throughout the production process.
The protein-rich solution, known as a slurry, undergoes rapid evaporation of water
through hot air. This results in the creation of fine soy powder particles, ensuring
the powder's instant usability and preserving its desirable characteristics.
Tailoring the soybean powder to consumer preferences involves optional steps of
flavoring and fortification. Whether through natural or artificial flavors, the goal is
to enhance the sensory experience. Fortification introduces additional nutrients,
aligning with nutritional goals. Notably, efforts are made to preserve natural flavors
and nutrients during these processes, reflecting a commitment to providing a
product that resonates with health-conscious consumers.
Post-processing, the soybean powder undergoes careful cooling to prevent
condensation and preserve its quality. Airtight packaging, a critical consideration,
ensures the freshness of the product and prevents moisture absorption. In line with
contemporary sustainability practices, emphasis is placed on eco-friendly and
sustainable packaging materials, aligning with the broader shift towards
environmentally conscious production.

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3.4 Process flow diagram

Fig. 3: Possible flow diagram of soybean powder

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