Currently, soy protein isolate is the preferred raw material for any soy based health formulation. Production of soy protein isolate is an expensive process, involving complex membrane based technology and requires high capital investment. The high cost of production and the beany flavor associated is a barrier in reaching mass distribution channels. The proposed research project is aimed at utilizing whole/ dehulled HO soy bean and soy flour obtained from soy meal (after mechanical expelling) to be spray dried into RTU HO soy instant powder formulation. Minimizing the processing steps and retaining the nutritional quality of the product are key components of the proposed technology. We expect the proposed research will provide the processing parameters for spray drying technology to utilize HO soy that could be successfully commercialized within a few years.

Response surface methodology will be employed for statistical optimization of food processing conditions. Resulting optimized HO soy instant powder will form a base product for fortification with vitamins and minerals. A food product developed in Missouri could be a solution to address the nutritional needs of Missourians, the nation and the world.

More specifically, the project is aimed at developing a value-added product with high nutrient content.