Detailed Project Report on soya nuggets (fully automated plant)

SOYA NUGGETS
(FULLY AUTOMATED PLANT)
 [CODE NO.3067]  


Soya bean meat/nuggets/chunks or bari is commonly referred to as vegetarian meat.

It is prepared from defatted (DOC) soya flour by the process of extrusion cooking.

Soya bean is termed now a days as vegetable meat as it possess similar properties like original meat. Though soyabean is mostly produced in Madhya Pradesh but now a days states like Chattisgarh, Gujarat, West Bengal are also producing is good quantities.
 

They are a rich source of protein. Among the vegetable protein, they contribute a maximum level of 50% protein. As they are free from Cholestero they are also commonly used as meat substitutes.

An indigenous laboratory scale extrusion cooker with arrangement for controls of extrusion temperature, retention time, speed mixing and other factors during extrusion has been found to be  quite suitable for preparation of protein enriched ready-to-eat foods from combinations of defatted ground nut/soy flour  and cereal/gram flour. Optimum conditions and soy flours have been reported. Organoleptic evaluation show an acceptable shelf-life.

The feasibility of the process for large processing has been discussed.


Although for nearly two decades considerable effort has been concentrated on producing high protein foods to alleviate protein malnutrition high protein few products have been commercially successful. for a nutritive product to be popular.


COST ESTIMATION

Plant  Capacity                              :       4800.00 Kgs./day
Land & Building (500 Sq.MT)    :    Rs. 79.00 Lacs
Plant & Machinery                         :    Rs. 28.00 Lacs
Working Capital for 2 Months    :    Rs. 69.36 Lacs
Total Capital Investment             :    Rs. 1.83   Cr
Rate of Return                              :    28%
Break Even Point                          :    59%

INTRODUCTION    
RAW MATERIAL    
SPECIFICATION OF DEFATTED SOYA PRODUCTS    
TEXTURIZED VEGETABLE PROTEIN    
PROPERTIES AND APPLICATION OF TEXTURIZED VEGETABLE PROTEIN    
USE OF EXTRUDED SOY NUGGETS    
MATERIALS AND METHODS    
COMPOSITION OF SOYABEANS    
NUTRITIVE VALUE OF SOYABEAN    
AVAILABILITY OF RAW MATERIAL AND ITS CULTIVATION    
USES AND APPLICATIONS OF SOYBEAN BARIYAN    
MARKET SURVEY    
EXPORT DATA OF SOYA CHUNKS    
B.I.S. SPECIFICATION    
MANUFACTURING PROCESS    
PROCESS FLOW DIAGRAM    
PROCESS IN DETAILS    
RESULTS AND DISCUSSION    
PRODUCTION OF PROTEIN ENRICHED READY-TO-EAT FOOD    
FEASIBILITY OF PROCESS    
LIMITATIONS OF THE PROCESS AND PRODUCT    
QUALITY SPECIFICATION    
SWOT ANALYSIS OF RUCHI NUTRELA (NUGGETS)    
CONSUMER AWARENESS FOR SOYA PRODUCTS    
SUPPLIERS OF RAW MATERIALS    
SUPPLIERS OF PLANT AND MACHINERY    
SOYA NUGGETS PLANT - ECONOMICAL PLANT
FOR TEXTURIZED SOYA NUGGETS AND CHUNKS    

APPENDIX – A:

 1.      COST OF PLANT ECONOMICS  
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET