Soya Grits

       In order to make soy grits, soybeans are toasted and cracked into tiny pieces. The processing of soy into soy grits leaves the most nutritious aspects of the soybean intact. And soy grits also have more fiber than most brands of traditional grits; with the growing popularity high-fiber foods soy grits have many advantages over their traditional corn-grits. 
Soy grits can also be used in conjunction with other foods to add protein and texture to food items such as breads, cookies, and cereals. 

 Uses:

Soybean grits are used for making soymilk, tofu, soybean flour, soybean powder, Isolated Soybean Protein, and other soybean foods and ingredients.

Soybean Flakes are widely appreciated by the clients for their rich nutritional properties. Used in food, feed and industrial applications.

Why Our Soybean Grits?

• Cholesterol free.
• Low in fat.
• Highly digestible
• Free from contaminants

Health Benefits

• Influences functioning of heart
• Lowers blood cholesterol
• Helps bowel movement in human body
• Reduces risks of cancer
• Prevents breast cancer

Rich Source Of

• Dietary fiber
• Vitamin B
• Omega 3- fatty acids

Protein

52% Min.

Fat Content

1.25% Max.

Crude Fiber

3.50% Max.

Moisture

10% Max.

Total Ash

6.5% Max.

Acid Insoluble Ash

0.30% Max.

Urease Activity

0.50% Max.

Physical Form

Grits

Colour

Light Yellow

Smell & Taste

Typically Soya

Density

0.65 gm/ cc

Sieve Analysis

95% < 16 Mesh

Total Plate Count

50000 Cells/gm

Coliform

< 10/gm.

E-Coli

Nil

Salmonella

Nil/25 gm

Yeast & Mould

< 100 Cells/gm