Nigeria soybeans Purity: Our Nigeria soybeans are of high purity, typically 99.5% Moisture Content: The moisture content of our soybeans is carefully controlled and maintained below 12% to ensure freshness and quality. Protein Content: Our Nigeria soybeans boast a protein content of 40%, making them an excellent source of plant-based protein. Oil Content: The oil content in our soybeans is approximately 18% to 20%, contributing to their nutritional value and versatility in various culinary applications. Size and Appearance: Our soybeans are uniform in size, typically medium to large in size, with a smooth and shiny appearance. Packaging: We package our soybeans in hygienic and durable packaging materials to maintain their quality during storage and transportation.
Type: General Use Grains/Kg: 12,500 Size: 6,8mm Hilum Color: Yellow Protein (Db): 44,2% Oil: 20,5% Ttl free Sugar: 10,9% Sucrose: 6,4% Stachyose: 4,1%
Grains/Kg: 5,000 Size: 6,8mm Hilum Color: Yellow Protein (Db): 44,6% Oil: 20,1% Ttl free Sugar: 10,9% Sucrose: 6,7% Stachyose: 4,2%
Grains/kg: 4, 594 Size: 6, 9mm Hilum color: yellow Protein (db): 42, 8% Oil: 19, 7% Ttl free sugar: 11, 8% Sucrose: 7, 0% Stachyose: 4, 2%
Grains/kg: 4, 800 Size: 6, 9mm Hilum color: yellow Protein (db): 43, 2% Oil: 19, 4% Ttl free sugar: 11, 8% Sucrose: 7, 0% Stachyose: 4, 6%
Grains/Kg: 10,000 Size: 5,6mm Hilum Color: Yellow Protein (Db): 41,6% Oil: 18,9% Ttl free Sugar: 11,7% Sucrose: 6,2% Stachyose: 3,7%
Grains/Kg: 4,670 Size: 7mm Hilum Color: Yellow Protein (Db): 41,3% Oil: 21,6% Ttl free Sugar: 11,4% Sucrose: 6,3% Stachyose: 4,9%
Type: Sprouting Bean & Natto Grains/kg: 10, 000 Size: 5mm Hilum Color: Yellow Protein (db): 43, 5% Oil: 17, 9% Ttl Free Sugar: 11, 7% Sucrose: 5, 8% Stachyose: 3, 7%
Type: tofu type Grains/kg: 3, 800 Size: 8mm Hilum color: yellow Protein (db): 44, 1% Oil: 19, 0% Ttl free sugar: 10, 3% Sucrose: 6, 2% Stachyose: 3, 7%
Type: sprouting bean & natto Grains/kg: 14, 500 Size: 4, 8mm Hilum color: yellow Protein (db): 40, 7% Oil: 18, 6% Ttl free sugar: 14, 2% Sucrose: 8, 5% Stachyose: 3, 7%
