Sensory index:

Form powder

Color light yellow

Odor odorless



2. Physical & chemical index

Protein ( dry basis) =90%

Moisture =7%

Crude fiber(dry basis) =0.5%

Ash =5%

Fat =1%

Particle Size(100 mesh, %) =95%



3. Microbial index:

Total bacteria count( per gram) =20,000

E. coli count negative

Coliform =30MPN/100g

Yeast and Moulds =100cfu/g

Salmonella negative

soy protein isolate