Soya Beans Noodles (180 G)

Processing of Sprouted Soya Beans Noodles

Ingredients Composition

• Sprouted Soya Beans Flour – 90%
• Tapioca Flour – 10% (for binding and chewiness)
• Cluster Beans Powder – 0.3% (for natural binding and elasticity)
• Cold-Pressed Coconut Oil – As required (for dough consistency and texture)
• Water – RO treated

Processing Steps

1. Selection & Cleaning of Grains

• Soya beans and emmer wheat grains are cleaned to remove dust, husk, and foreign matter.
• The grains are washed with RO-treated water to ensure hygiene and purity.

2. Sprouting Process

• Soaking: Cleaned grains are soaked in RO-treated water for 10–12 hours to activate enzymatic processes.
• Germination: The soaked grains are incubated at 25–30°C, 75% humidity for 24–48 hours to sprout, enhancing bioavailability of nutrients and reducing antinutrients like phytic acid.
• Drying: The sprouted grains are dried at <50°C to retain nutrients and improve digestibility.

3. Milling & Blending

• The dried sprouted grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).
• The flours are blended in a 65:30:5 ratio with cluster beans powder to enhance elasticity and improve noodle texture.

4. Dough Preparation

• The blended flour is mixed with rock salt powder, cold-pressed coconut oil, and RO-treated water to form a smooth, firm dough.
• The dough is kneaded thoroughly and allowed to rest for 30 minutes for hydration and gluten activation.

5. Extrusion & Noodle Formation

• The dough is fed into a cold extrusion machine and passed through a thin perforated die to form noodles.
• The extruded noodles are cut into desired lengths (15–20 cm).

6. Steaming & Pre-Drying

• The noodles are steam-cooked for 3–5 minutes to enhance elasticity.
• They are then air-dried for 30 minutes to remove excess surface moisture.

7. Drying & Shelf Stability

• The noodles are dried in a tray dryer at 45–50°C until the moisture content is <10% to ensure a long shelf life.

8. Packing & Storage

• The dried soya noodles are packed in moisture-resistant biodegradable pouches or vacuum-sealed to prevent rancidity.
• Stored in a cool, dry place with a shelf life of 6–8 months.

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Uses of Sprouted Soya Beans Noodles

✅ High-Protein Source – Provides all essential amino acids, making it a complete protein.
✅ Rich in Isoflavones – Helps in hormonal balance, beneficial for women’s health.
✅ Gluten-Friendly Alternative – Lower gluten content compared to regular wheat noodles.
✅ Improves Gut Health – High fiber content aids digestion.
✅ Suitable for Weight Management – Keeps you full longer due to high protein and fiber content.

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Recipes Using Sprouted Soya Beans Noodles

1️⃣ Soya Noodles with Garlic & Chili Oil

🔹 Ingredients:

• 1 cup sprouted soya noodles
• 1 tbsp cold-pressed sesame oil
• 1 tsp garlic (finely chopped)
• 1/2 tsp red chili flakes
• 1/2 tsp rock salt
• 1 tbsp spring onions (chopped)

🔹 Method:
1️⃣ Boil soya noodles in hot water for 3 minutes, drain and set aside.
2️⃣ Heat sesame oil, sauté garlic until golden brown.
3️⃣ Add chili flakes, rock salt, and mix well.
4️⃣ Toss in the boiled noodles and mix until well-coated.
5️⃣ Garnish with spring onions and serve warm.

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2️⃣ Protein-Packed Soya Noodles Stir-Fry

🔹 Ingredients:

• 1 cup sprouted soya noodles
• 1/2 cup paneer/tofu cubes
• 1/2 cup mixed vegetables (capsicum, carrots, green beans)
• 1 tbsp cold-pressed coconut oil
• 1/2 tsp soy sauce
• 1/2 tsp black pepper powder
• 1 tbsp sesame seeds

🔹 Method:
1️⃣ Boil soya noodles for 3 minutes and rinse under cold water.
2️⃣ Heat coconut oil, stir-fry paneer/tofu and vegetables until slightly crisp.
3️⃣ Add soy sauce, black pepper powder, and toss well.
4️⃣ Add the boiled noodles and stir-fry for 2 minutes.
5️⃣ Garnish with sesame seeds and serve hot.

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3️⃣ Soya Noodles in Spiced Peanut Coconut Broth

🔹 Ingredients:

• 1 cup sprouted soya noodles
• 1 cup coconut milk
• 1 tbsp peanut butter
• 1/2 tsp turmeric powder
• 1/2 tsp rock salt
• 1 tbsp cold-pressed coconut oil
• 1 tbsp crushed peanuts (for garnish)

🔹 Method:
1️⃣ Boil soya noodles for 3 minutes and drain.
2️⃣ Heat coconut oil, add turmeric powder, peanut butter, and rock salt.
3️⃣ Pour in coconut milk, stir well, and simmer for 2 minutes.
4️⃣ Add the boiled noodles, mix, and let cook for 1 minute.
5️⃣ Garnish with crushed peanuts and serve warm.

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