A defatted soy flour showing an increase in pH greater than 0.3 would be suspected of having received insufficient heating for optimum protein nutrition. 1 Water-dispersible protein, expressed as per cent, is negatively correlated with extent of heat processing. Values in the range of 10 to 30 per cent probably indicate adequate heat treatment for good protein nutritional value. Coarse materials, prior to determination, should be reduced to at least 100 mesh granulation. 3.2c Available lysine.
Lower values indicate loss of lysine due to heat damage of the protein.
3.3 Nutritive value by animal assay. 3.4 Sanitary analyses 3.4a Microbiology. The soy grits or flours should be free of E. coli, Salmonella, or other pathogens. The total bacterial plate count should not be more than 50,000 per gram when assayed by methods of the AOAC 3 or equivalent accepted methods, e.g., AACC method 42-11. 3.4b Acid insoluble ash.