e hexane and inactivate enzyme inhibitors to improve nutritional value and digestibility of the meal. The flakes are then dried, cooled and ground to produce soybean meal. The level of protein and fibre is then adjusted by adding soybean hulls.
Removal of part of the carbohydrates (sugars) from defatted flakes will produce soy protein concentrate. Soy protein concentrate is abou 70% soy protein and is basically soybean without the water soluble carbohydrates.