THE SOY BEAN FOR OIL AND OTHER PRODUCTS. 11 



of the solvent. By this process, nearly all of the oil is extracted, the 

 meal containing only about 1.5 per cent of oil, and 43 to 45 per cent 

 of protein. It is contended that by the solvent process more oil 

 of a better quahty is extracted from the beans and the resultant meal 

 is better suited for flour or fertilizer, as it contains less oil. A solvent- 

 process miU recently erected in Manchuria has a maximum capacity 

 of 80 tons of beans every 24 hours. However, only 50 tons of beans 

 were crushed daily, producing 7 tons of oil and 40 tons of meal, the 

 3 tons which were lost consisting of moisture, dust, and dirt. 



In the United States two methods of oil extraction — the hydraulic 

 and the expeUer processes — ^are used by the oil mOls. Analyses of cake 

 produced by these methods show about 9 per cent of oil by the hy- 

 draulic method and from 4 to 6 per cent by the expeUer method. 

 While the cost of producmg oil and cake with either process is less 

 with the soy bean than with cottonseed, the cost is much less with 

 the expeller process and a greater amount of oil is extracted. Exten- 

 sive tests with domestic beans mdicate that 1 ton of seed will yield 

 by the expeUer process an average of 30 gallons of oil and 1,600 

 pounds of meal, the difference (about 175 pounds) representing the 

 loss due to cleanmg and the evaporation of moisture driven off after 

 the beans have been crushed and heated. The amount of moisture 

 contained in the seeds appears to be a matter of importance in 

 Manchuria, not only for the dealer shipping the beans but also for 

 the mill o\vner. It has been estimated that 48 pounds of the 1913-14 

 Manchurian crop yielded 4.7 pounds of oil, while only 4.1 pounds 

 could be expressed from the same quantity of the 1914-15 crop. 



SOY-BEAN MEAL AS HUMAN FOOD. 



The meal remaining after the oil is extracted from Mammoth soy 

 beans is bright yellow in color when fresh and has a sweet, nutty 

 flavor. The use of the meal as flour for human food has become an 

 important factor in several European countries during the last few 

 years and to some extent in America as a food of low starch content. 

 Soy beans contain at the most but a slight trace of starch, and exten- 

 sive experiments in ^Vmerica and Europe indicate the value of the 

 hesin and its products as the basis of foods for persons requiring a 

 low starch diet. 



In Englanfl, manufacturers have placed on the market a so-called 

 "soya flour," which is 25 per cent soy-bean meal and 75 per cent 

 wheat flour. This soya flour is being used by bakers in rnaking a 

 soy bread which is very palatable and may be found on the market. 

 A similar product ha.s been manufac^turod in Amsterdam for 25 

 years. "Soya biscuits" are also maDufactured from tliis Hour and 

 constitute an article of expijrt from England. 



