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International Journal of Home Science
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International Journal of Home Science

2016, VOL. 2 ISSUE 2, PART A

Effect of processing on the nutritional composition of Soyabean

Author(s): Saxena G, Vyas P
Abstract:
Soybeanrnis classified as an oilseed rather than a pulse by the UN Food and AgriculturalrnOrganization (FAO). Soybeans have historically been called "meat of thernfield" or "meat without bones. Soybean is mainly cultivated for itsrnseeds used commercially as human and stock feed and for the extraction of oil.rnIt is significant source of protein. It is presently the world’s most importantrngrain legume in terms of total production and international trade. Products ofrnsoybeans include soy flour, soy milk, tofu and soy sauce etc. As per thernpresent investigation, soyabean was processed- soaked (12 hours), germinatedrn(12 hours soaking followed by germination in sprout maker and soaking (12rnhours) followed by blanching. The proximate composition and Calcium, Phosphorus,rnIron and Vitamin C were analyzed by standard method (A.O.A.C, 2005). A productrnwas developed from processed soyabean containing high protein content forrnschool going kids. Recipe formulated by incorporating soyabean was Matharirnwhich was evaluated for its sensory characteristics on a 5-point rating scalernby a semi trained panel of 10 judges selected through threshold test.
Pages: 47-49  |  56 Views  36 Downloads
How to cite this article:
Saxena G, Vyas P. Effect of processing on the nutritional composition of Soyabean. Int J Home Sci 2016;2(2):47-49.
International Journal of Home Science