The Indian Journal of Nutrition and Dietetics

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Studies on Soydhal Blends and the Shelf Life of Soydhal


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1 Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal, India
     

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The main source of protein for Indian people is of vegetable origin. It constitutes about 10 percent of the total calorie intake. Among different vegetable proteins, soybean is the cheapest source. With its 40 per cent protein and 20 per cent oil, it assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soydhal normally takes long times for cooking at open atmospheric pressure.
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  • Studies on Soydhal Blends and the Shelf Life of Soydhal

Abstract Views: 167  |  PDF Views: 1

Authors

A. P. Gandhi
Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal, India
Nawab Ali
Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal, India

Abstract


The main source of protein for Indian people is of vegetable origin. It constitutes about 10 percent of the total calorie intake. Among different vegetable proteins, soybean is the cheapest source. With its 40 per cent protein and 20 per cent oil, it assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soydhal normally takes long times for cooking at open atmospheric pressure.