Soya Beans Vermicelli (180 G)

Processing of Soya Bean Vermicelli Using Sprouted Soya Bean Flour

Ingredients Composition

• Sprouted Soya Bean Flour – 100%
• Water – RO treated

Processing Steps

1. Selection & Cleaning of Grains

• Soya beans grains are selected and cleaned to remove dust, stones, and foreign matter.
• The grains are washed thoroughly with RO-treated water.

2. Sprouting Process

• Soaking: The cleaned grains are soaked in RO-treated water for 10–12 hours.
• Germination: The soaked grains are drained and incubated under controlled conditions (25–30°C, 75% humidity) for 24–48 hours to sprout.
• Drying: The sprouted grains are dried at <50°C to preserve nutrients and enhance digestibility.

3. Milling & Flour Preparation

• The dried sprouted grains are stone-ground or hammer-milled into a fine flour (mesh size: 100–150 microns).
• The flours are blended in the 75:25 ratio for improved texture and protein balance.

4. Dough Preparation

• The flour mixture is kneaded with RO-treated water to form a firm, elastic dough (moisture content ~30%).
• The dough is rested for 30 minutes for proper hydration and gluten activation.

5. Extrusion & Vermicelli Formation

• The dough is fed into an extruder with a fine perforated die to form thin strands.
• The extruded vermicelli strands are cut into lengths of 10–15 cm.

6. Drying

• The fresh vermicelli is air-dried or tray-dried at 45–50°C until moisture content is reduced to <10%.

7. Packing & Storage

• The dried vermicelli is vacuum-sealed or packed in moisture-resistant pouches.
• Stored in a cool, dry place for up to 6 months.

Uses of Sprouted Soya Bean Vermicelli

✅ High-Protein Alternative – Supports muscle growth and satiety.
✅ Rich in Isoflavones – Beneficial for hormone balance (especially for women).
✅ Good for Digestion – Sprouting reduces anti-nutrients like phytic acid.
✅ Heart-Healthy – Contains beneficial unsaturated fats and fiber.
✅ Diabetes-Friendly – Low glycemic index, steady energy release.

Recipes Using Soya Bean Vermicelli

1️⃣ Soya Vermicelli Upma

🔹 Ingredients:

• 1 cup sprouted soya vermicelli
• 1/2 onion (chopped)
• 1 green chili (chopped)
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1 tbsp oil
• 5–6 curry leaves
• Salt to taste
• 1.5 cups water

🔹 Method:
1️⃣ Dry roast the vermicelli for 2 minutes until slightly golden.
2️⃣ Heat oil, add mustard seeds, curry leaves, green chili, and onions. Sauté until soft.
3️⃣ Add turmeric and salt, then pour water and bring to a boil.
4️⃣ Add vermicelli, cover, and cook until water is absorbed.
5️⃣ Serve hot with coconut chutney.

2️⃣ Soya Vermicelli Protein Kheer

🔹 Ingredients:

• 1/2 cup sprouted soya vermicelli
• 2 cups milk (or almond milk)
• 3 tbsp jaggery powder
• 2 tbsp chopped nuts (almonds, cashews)
• 1/2 tsp cardamom powder
• 1 tsp ghee

🔹 Method:
1️⃣ Heat ghee in a pan, roast vermicelli until golden brown.
2️⃣ Add milk and cook on low heat until soft.
3️⃣ Add jaggery, nuts, and cardamom. Simmer for 5 minutes.
4️⃣ Serve warm or chilled.

3️⃣ Soya Vermicelli Stir-Fry (Healthy Noodles)

🔹 Ingredients:

• 1 cup sprouted soya vermicelli
• 1/2 cup mixed vegetables (carrot, capsicum, beans)
• 1 tsp soy sauce
• 1/2 tsp black pepper
• 1/2 tsp ginger-garlic paste
• 1 tbsp sesame oil
• Salt to taste

🔹 Method:
1️⃣ Boil vermicelli in hot water for 2 minutes. Drain and rinse.
2️⃣ Heat oil, sauté ginger-garlic paste and vegetables.
3️⃣ Add vermicelli, soy sauce, black pepper, and salt. Toss well.
4️⃣ Serve hot with a sprinkle of sesame seeds.