Protein in the extrusion process

Hello to everyone.

Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein, isn’t it ?.

Thanks.

From my experience, you will get the total protein very close to the protein content of dry mixture ( before extrusion )

Thank you so much