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Soya Cake

Soya Cake

Quick Overview

o   High level of digestible Protein

o   Decent energy level

o   Good complement to soya in adult ruminant diets

o   Consistent analysis

o   Low palatability

o   Wide range of use for many classes of stock

Soybeans are an important global crop, providing oil and protein. The bulk of the crop is solvent-extracted for vegetable oil and then defatted soy meal is used for animal feed. A small proportion of the crop is consumed directly by humans. Soybean products do appear in a large variety of processed foods. The oil and protein content together account for about 60% of dry soybeans by weight; protein at 40% and oil at 20%. The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ. The majority of soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soymilk and textured vegetable protein (soy flour) to be made.

 • Vantage soya meal is a free flowing coarse granular material, is produced from cleaned soybean seeds after series of preparatory physical processes followed by multistage extraction of oil by use of Expeller. 

• Vantage soya meal is manufactured from NON-GMO- soybean seeds.