Aarjun Agro Foods Pvt. Ltd.

The first step in processing soybeans is to properly prepare the soybean for duelling.

The simplest cleaning method involves tossing the beans into the air, then leaving the wind over beans to bring off the lightest impurities

The quality of soya meal is the result of many factors, including bean variety, origin and storage. The various processing steps employed from the time the bean is received can affect the quality of the resulting meal and oil obtained. 

Tempe starter (or R. oligosporus) was added to dried soybeans with a ratio of 1:100 by weight. The mixture of soybeans and R. oligosporus mould (25 g) were packed in three different packaging.