Effects of temperature, moisture and residence time in the properties of full fat soybean flour produced in a twin extruder.

Soybeans were dehulled, roll-milled into grits, conditioned to 18 or 21% moisture and continuously cooked in a twin extruder at three temperature programs and two residence times. The resulting extrudates were further dried and roll-milled into flour and characterized for their physical, chemical and functional properties. The urease activity and nitrogen solubility index (NSI) decreased with increased extrusion temperature, residence time and soybean grits moisture content. The best pre-cooked full fat flours had a urease activity lower than 0.2 and a NSI higher than 15%.