Production: Soya chunks are produced by taking defatted soy flour and processing it into various shapes and sizes, most commonly chunks or granules. The processing involves extrusion cooking, which gives them their characteristic texture.
Nutritional Profile: Soya chunks are a nutritional powerhouse, boasting:
High protein content: They are a complete protein source, containing all essential amino acids.
Low fat content: Being made from defatted soy flour, they are very low in fat.
Good source of fiber: Promoting digestive health.
Rich in minerals: Such as iron and calcium.
Texture and Flavor: In their dry form, soya chunks have a hard, rough texture. However, when soaked in water or added to gravies, they become soft, spongy, and chewy, resembling the texture of cooked meat. They have a relatively neutral flavor on their own, which allows them to readily absorb the flavors of sauces and spices they are cooked with.
