Soya flour is a protein-rich flour made by grinding roasted or raw soybeans into a fine powder. It is widely used as a nutritious food ingredient in Zambia and around the world, valued for its high protein content, versatility, and health benefits.
Key Characteristics
Source: Derived from whole soybeans.
Types: Can be full-fat (retains natural soybean oil) or defatted (oil removed during processing).
Texture: Fine, smooth flour with a light cream to yellowish color.
Taste: Mild, nutty flavor that blends well with other flours.
Nutritional Value
High Protein: Excellent plant-based protein, ideal for vegetarians and vegans.
Rich in Fiber: Supports healthy digestion.
Minerals & Vitamins: Provides iron, calcium, magnesium, and B vitamins.
Isoflavones: Natural compounds linked to various health benefits.
Health Benefits
Protein Source: Builds and repairs body tissues.
Heart Health: May help lower cholesterol.
Bone Health: Rich in calcium and magnesium.
Weight Management: Promotes fullness and balanced nutrition.
Culinary Uses
Mixed with wheat flour for bread, buns, and chapatis to boost protein.
Added to porridges for children and adults.
Used in snacks, sauces, and meat substitutes.
Thickens soups and gravies.