preferably defatted soy flour or defatted soy flakes. Step (a) of the process involves forming an aqueous solution of soy protein at pH 10.6-14 from a soy protein containing raw material as has been mentioned. The soy protein
6-di-tert-butyl-4-methylphenol (BHT). The resultant mixture was left at room temperature for 1 h and then filtered through Whatman No. 4 filter paper to exclude protein. By using a rotary evaporator, ethanol was removed