Conversion of soybean extraction plant in Bolivia to production of flours for human consumption: Feasibility study

Abstract

Abstract During an on‐site visit to a commercial soybean crushing plant in Bolivia, two engineers investigated the modifications required to produce a food‐grade soy flour. Differences between processing for human food and for animal feed are described and the various processing stages were evaluated to determine their effects on finished product quality. These stages are: (a) pretreatment of the beans, (b) oil extraction, (c) meal desolventization, and (d) grinding and handling of the flour. Bacteriological control was maintained throughout the plant. The information gained from this study should be useful and directly applicable to other soybean crushing plants in the world.