There are multiple methods for eliminating and deactivating anti-nutritional factors in soybeans, leading to a wide spectrum of soybean processing methods.
Ultimately, two main products are produced from the processing of raw soybeans:
- Whole soybeans along with oil, producing full-fat soybean (FFSB).
- Soybeans without oil, resulting from the extrusion process, producing various soybean meal products.
The production of full-fat soybeans can be achieved through various methods, resulting in different products. Among the methods of producing FFSB are roasting, flaking, micronizing, and microwaving.