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 quality is extracted from the beans and the resultant meal 
is better suited for flour or f ertilizer, as it contains less oil. A solvent- 
process mill 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 expeller processes — are used by the oil mills. 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 expeller method. 
While the cost of producing 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 indicate that 1 ton of seed will yield 
by the expeller process an average of 30 gallons of oil and 1,600 
pounds of meal, the difference (about 175 pounds) representing the 
loss due to cleaning 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 owner. 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 America and Europe indicate the value of the 
bean and its products as the basis of foods for persons requiring a 
low starch diet. 
In England, manufacturers have placed on the market a so-called 
u 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 making a 
soy bread which is very palatable and may be found on the market. 
A similar product has been manufactured in Amsterdam for 25 
years. u Soya biscuits" are also manufactured from this flour and 
constitute an article of export from England. 
