Application of HACCP system for the production of edible grade soymeal

Status of residual hexane in soymeal from different solvent extraction plan ts showed that the residual hexane levels ranged from 35-77 ppm Total bacte rial and fungal counts ranged from 6.9 to 8.0 x 10(3) and 7.9 x 8.5 x 10(3) /g, respectively. The meal contained 50-52% proteins with 15-22 NSI. Based on these results, application of Hazard Analysis Critical Control Point (HA CCP) has been proposed to improve the quality of soymeal with the following critical control points viz., soybeans (CCP 1) and other unit operations l ike dehulling (CCP 2), steaming (CCP 3), flaking (CCP 4), solvent extractio n (CCP 5), desolventization (CCP 6), grinding (CCP 7) and storage (CCP 8) o f the meal. The seriousness of the hazards was then considered and checkups were suggested to control them to yield a good quality edible grade soymea l.