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Reduction of Anti Nutritional Factors in Differently Processed Supplementary Soya Products


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1 Alfa Social and Education Foundation’s Dhanwantary Arts and Science College, Dhawalpuri, Parner, Ahmednagar (M.S.), India
     

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Soyabean content different anti nutritional factors such as phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose. These antinutritional factors reduced by using various processing techniques like roasting, soaking, frying autoclaving, boiling etc. Soya products such as Soyaladoo, soyachakkali and soyaflakes chiwada were formulated by standard method and analyzed for its ant nutritional factors from raw material as well as finished products Soyaladoo, soyachakali and soyaflakes chiwada. The significant reuction in phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose seen in Soyaladoo, soyachakkali and soyaflakes chiwada, respectively.
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  • Reduction of Anti Nutritional Factors in Differently Processed Supplementary Soya Products

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Authors

N. S. Ghatge
Alfa Social and Education Foundation’s Dhanwantary Arts and Science College, Dhawalpuri, Parner, Ahmednagar (M.S.), India

Abstract


Soyabean content different anti nutritional factors such as phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose. These antinutritional factors reduced by using various processing techniques like roasting, soaking, frying autoclaving, boiling etc. Soya products such as Soyaladoo, soyachakkali and soyaflakes chiwada were formulated by standard method and analyzed for its ant nutritional factors from raw material as well as finished products Soyaladoo, soyachakali and soyaflakes chiwada. The significant reuction in phytate phosphorus, trypsin inhibitor activity, tannin, acid detergent fibres, lignin and cellulose seen in Soyaladoo, soyachakkali and soyaflakes chiwada, respectively.

References