Preparation and characterization of protein isolates from soymeal

Protein isolates were prepared from soymeal following aqueous alkaline extr action method. The extraction was performed under varying conditions with r espect to type of extractant, extractant: meal ratio, pH and temperature, S odium hydroxide (0.2 M) with 1:20 meal to extractant ratio at 30 degreesC y ielded 45% proteins. The protein isolate had 91% proteins and creamy to yel lowish in colour. They can be used as supplements to improve the nutritiona l quality of the population.