MP Soyabean Flour

 The Ultimate Protein Fortifier

MP Premium Soyabean Flour is derived from the high-quality, non-GMO soybeans of Madhya Pradesh. Known as the "Vegetarian Meat" in flour form, this is not typically used as a standalone flour but as a "Power Booster" for your daily atta.

Ground from the whole bean, this flour retains natural oils and nutrients, giving it a rich creamy-yellow color and a distinct nutty aroma. It is the easiest way to turn regular carbohydrate-heavy rotis into a protein-rich meal without changing your diet drastically. It is extensively used to make "High-Protein Rotis" and is a favorite among fitness enthusiasts and growing children.

Key Features

• Taste Profile: It has a slightly sweet, nutty, and bean-like flavor. When mixed with wheat, it adds a rich savoriness to the roti.

• Texture: The flour is slightly moist (due to natural healthy fats) and heavy.

• Protein Power: It contains nearly 3x more protein than wheat flour. Adding just a small bowl of this to your wheat flour significantly boosts the nutritional value.

• Heart Friendly: It is rich in Lecithin and Omega-3 fatty acids, which are known to help clear arteries and manage cholesterol.

Product Specifications Table

Nutritional Profile (Per 100g)

Soyabean flour is structurally different from grain flours, focusing almost entirely on protein and fat rather than carbs.

Performance Comparison Graph

Below is a comparison of MP Soyabean Flour against Wheat Flour and Besan (Chickpea Flour).

Metric: Muscle Building & Low Carb Suitability (Scale 1-10)

PROTEIN CONTENT (Muscle Growth)
MP Soyabean Flour: ██████████ (10/10) - ~50g (Superior)
Besan (Chickpea):  █████░░░░░ (5/10)  - ~22g
Wheat Flour:       ██░░░░░░░░ (2/10)  - ~11g

CARBOHYDRATE LOAD (Lower is better for Weight Loss)
MP Soyabean Flour: ██████████ (10/10) - Low Carb
Besan (Chickpea):  ██████░░░░ (6/10)  - Moderate
Wheat Flour:       ██░░░░░░░░ (2/10)  - High Carb

ELASTICITY (Ease of Rolling Rotis)
MP Soyabean Flour: █░░░░░░░░░ (1/10)  - No Gluten (Cannot roll alone)
Besan (Chickpea):  ██░░░░░░░░ (2/10)  - No Gluten
Wheat Flour:       ██████████ (10/10) - High Gluten (Easy to roll)

Culinary Uses

1. Fortified Roti (High Protein): The most common use. Mix 1 part Soya Flour with 4 parts Wheat Flour. This makes the roti softer and vastly more nutritious without affecting the taste much.

2. Soya Pancakes (Chilla): Use it like Besan to make savory pancakes with onions, chilies, and coriander.

3. Gravy Thickener: A healthy substitute for cornflour or cream to thicken soups and curries.

4. Baking: Replace 10-20% of refined flour (Maida) in cakes and cookies to add moisture and protein.

5. Pakoras/Fritters: Use a mix of Soya flour and Besan for crispier, lower-carb fritters.

Cooking Tip for Soyabean Flour

The "Ratio" Rule:

• Do Not Use Alone: Soya flour is gluten-free and has strong binding oils but no elasticity.If you try to make a roti with 100% Soya flour, it will break apart.

• Toasting: Raw soya flour can sometimes have a strong "beany" smell. Dry roast the flour lightly in a pan for 2-3 minutes before mixing it with your wheat flour. This removes the raw smell and gives a nice nutty aroma.