Purdue University

Student Soybean Innovation Competition

Parts of the soybean that may be used for competition products

Soybeans Whole -

of the legume family, the seed of this plant is used for food, as a livestock feed, and for a variety of other commercial uses.

Soybean Hulls -

are the skin of the soybean which comes off during processing. These soy hulls are quite small in size and are not very dense, so most hulls are pelleted to increase ease of handling and bulk density.

Soybean Flour -

derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods. The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor, depending on how it is processed.

Soybean Milk -

a plant milk produced by soaking dry soybean and grinding them with water.

Soybean Meal -

also know as Soybean Oil Cake, is a solid residue by-product created after grinding the soybean to extract soybean oil. It is widely used as a filler and source of protein in animal diets.

Soybean Oil -

is a vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils. It is also used as a drying oil as well as a base for printing inks and oil paints.

Soybean Protein -

a protein that is isolated from soybeans. It is made from soybean meal that has been de-hulled and defatted. De-hulled and defatted soybeans are processed into three kinds of high protein commercial products; soy flour, concentrates and isolates.