Soy pulp
Soy pulp is a by- product in the production of soy drinks and tofu and is used as a protein-rich feed with a high energy value. Due to the high proportion of raw fat, soy pulp is mainly used in milk production .
To a lesser extent Sojapülpe place under the name Okara direct use as food.
The ambiguous term soy cake is also often found . Actually referred soybean cake but the de-oiled components of soybean, which remain by pressing in the extraction of the soybean oil.
Manufacturing
The soybean is peeled, ground and boiled. The solid and liquid components are separated into the so-called "soy milk" and soy pulp. While "soy milk" is used as food or as an intermediate product for tofu production, soy pulp is usually given to farms and preserved there by ensiling .
Components
Typical proportions of soy pulp are, based on the dry matter:
- 33% crude protein
- 16% crude fat
This means that the nutritional value is only slightly reduced compared to whole soybeans (approx. 40% crude protein, 20% crude fat in the dry matter).
Individual evidence
- ↑ Energetic feed value test, annual overview 2014. Haus Riswick, animal production department, accessed on June 18, 2017 .
- ^ Lindenberg GmbH - Animal nutrition in farm management Tel. 02293-9089490 »Soy pulp. Retrieved June 18, 2017 .