Soya grits are small pieces, granules or gravels made from high-quality deshelled and dehulled soya beans. In simpler terms, grits are a form of coarsely ground soya flour. LivGrt is a defatted form of soya grits that we make, using non-GMO soyabeans.
Good quality soy grits are comparable (in terms of their protein content and quality) to milk and meat, especially when the grits are consumed with cereal grains. However, they cost only about 15% as much as animal protein, per gram - making it both nutritious and economical. They are also shelf-stable, lightweight, easy to transport, and versatile, which is why it is used so extensively in cuisines worldwide.
Soya grits can come in three particle sizes: coarse, medium, and fine, and the size can range from small pieces that resemble corn meal, to tiny chunks the size of grape nuts! They essentially have the same composition as flour, but coarser granulation. They are usually classified into three groups, according to particle size:
- Coarse 10 to 20 mesh
- Medium 20 to 40 mesh
- Fine 40 to 80 mesh
The amount of processing that goes into their production is minimal. Soya grits have nearly the same composition as flour, but with a coarser granulation - this is the main difference, and what lends it well to the applications it's used in. Since they are made from dehulled beans, they possess a relatively low crude fibre and high protein content.
The flaked form of grits tend to resemble rolled oats or wheat flakes. (Grits tend to be more widely used compared to flakes; and have a nutritional composition that is on the same level as defatted soya flour.) Grits and grit products are most widely used in processed meats (patties, sausages, meat and bean-based chilli, meat loaf and more), as well as specialty bakery items, beers (as a clarifier), and candies.
Soya grits, too, are a very versatile ingredient and can be used in a wide range of food ingredients and processed foodstuff. In packaged foods, they are most widely used in the production of bakery products like breads and biscuits. It is also used in the production of TVP (texturized vegetable protein) processed meats, pasta, burger patties, breakfast cereals and nutrition bars. Grit application also extends to the production and manufacturing of untoasted soya flour and texturized products. Several food formulations such as drink mixes, baby food, bread, and various bakery and cereal applications benefit from the addition of soya grits as well, since it has a dry, coarse consistency.
LivGrt soya grits come in the untoasted form. They have a protein content of 50% min, fat of 1%, crude fibre of 3.5% max and moisture content of 10% max. The colour of the grits ranges from white to cream. Grits are the simplest of all edible soyabean protein products. They have the same nutritional content as the flour form of soya, therefore, they can add significant value as far as protein content goes, as well as fibre.
