Project report on soya nuggets - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/soya-nuggets/ We Create Industrialist Sat, 15 Dec 2018 19:48:13 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 https://projectreports.eiriindia.org/wp-content/uploads/2018/12/cropped-logo-1-32x32.jpg Project report on soya nuggets - Technology Book - Feasibility Report - Market Survey - Industrial Report https://projectreports.eiriindia.org/product-tag/soya-nuggets/ 32 32 SOYA NUGGETS (FULLY AUTOMATED PLANT) https://projectreports.eiriindia.org/product/soya-nuggets-fully-automated-plant/ Thu, 16 Feb 2017 06:44:08 +0000 http://projectreports.eiriindia.org/?post_type=product&p=7448 Soya bean meat/nuggets/chunks or bari is commonly referred to as vegetarian meat.
It is prepared from defatted (DOC) soya flour by the process of extrusion cooking.
Soya bean is termed now a days as vegetable meat as it possess similar properties like original meat. Though soyabean is mostly produced in Madhya Pradesh but now a days states like Chattisgarh, Gujarat, West Bengal are also producing is good quantities.
They are a rich source of protein. Among the vegetable protein, they contribute a maximum level of 50% protein. As they are free from Cholestero they are also commonly used as meat substitutes.
An indigenous laboratory scale extrusion cooker with arrangement for controls of extrusion temperature, retention time, speed mixing and other factors during extrusion has been found to be  quite suitable for preparation of protein enriched ready-to-eat foods from combinations of defatted ground nut/soy flour  and cereal/gram flour. Optimum conditions and soy flours have been reported. Organoleptic evaluation show an acceptable shelf-life.
The feasibility of the process for large processing has been discussed.
Although for nearly two decades considerable effort has been concentrated on producing high protein foods to alleviate protein malnutrition high protein few products have been commercially successful. for a nutritive product to be popular.

INTRODUCTION
RAW MATERIAL
SPECIFICATION OF DEFATTED SOYA PRODUCTS
TEXTURIZED VEGETABLE PROTEIN
PROPERTIES AND APPLICATION OF TEXTURIZED VEGETABLE PROTEIN
USE OF EXTRUDED SOY NUGGETS
MATERIALS AND METHODS
COMPOSITION OF SOYABEANS
NUTRITIVE VALUE OF SOYABEAN
AVAILABILITY OF RAW MATERIAL AND ITS CULTIVATION
USES AND APPLICATIONS OF SOYBEAN BARIYAN
MARKET SURVEY
EXPORT DATA OF SOYA CHUNKS
B.I.S. SPECIFICATION
MANUFACTURING PROCESS
PROCESS FLOW DIAGRAM
PROCESS IN DETAILS
RESULTS AND DISCUSSION
PRODUCTION OF PROTEIN ENRICHED READY-TO-EAT FOOD
FEASIBILITY OF PROCESS
LIMITATIONS OF THE PROCESS AND PRODUCT
QUALITY SPECIFICATION
SWOT ANALYSIS OF RUCHI NUTRELA (NUGGETS)
CONSUMER AWARENESS FOR SOYA PRODUCTS
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT AND MACHINERY
SOYA NUGGETS PLANT - ECONOMICAL PLANT
FOR TEXTURIZED SOYA NUGGETS AND CHUNKS

APPENDIX – A:

1.      COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET

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