Soyabean (Soya) Flour: Protein-Rich Benefits, Nutrition & Easy Ways to Cook

Soyabean flour—made by finely grinding dried soybeans—is a naturally gluten-free

pantry hero that boosts protein and texture in everyday dishes. In India, soy is grown

widely across Madhya Pradesh (the “soy bowl” of India), Maharashtra, Rajasthan,

and Telangana, and is also cultivated in the U.S., Brazil and China. When freshly

milled, soya flour brings a warm, nutty aroma and excellent binding to rotis, batters and

bakes.

Why soyabean flour is good for you

Soya flour is celebrated for its high-quality plant protein (with essential amino acids),

dietary fiber, and minerals like iron, potassium, magnesium and phosphorus. It also

provides B-vitamins including folate. Using a little soya flour daily can make meals

more satisfying and support muscle maintenance for active lifestyles. (General wellness

information; not medical advice.)

How to eat/cook soyabean flour

 Rotis & parathas: Replace 15–25% of wheat flour with soya flour for softer,

more filling chapatis.

 Cheela, dosa & idli: Add to batters for extra protein and a mild nutty taste.

 Baking: Blend into pancakes, muffins, breads and cookies (10–30%) to improve

tenderness and browning.

Porridge & sauces: Whisk into milk or soups to enrich protein and body.

Approximate nutrition (per 100 g soya flour)

Energy ~420–450 kcal; Protein ~36–40 g; Carbohydrates ~30–35 g; Fat ~18–20 g

(largely unsaturated); Fiber ~6–9 g. Naturally a source of iron, magnesium, potassium

and B-vitamins. Values vary by variety and milling.

Tips for best results

Because of its protein and natural oils, store soya flour airtight and refrigerate for

freshness. Start with small blends (15–20%) in rotis or batters, increasing as you like.

Freshly milled flour has the best aroma and taste.

At Forte Pure, we mill soya in small batches at our Gurugram facility—no chemicals,

no additives, no preservatives—so you can build health with every bite.