Sanjeev Bhange ¹, Pradeep Dwivedi ¹, A. P. Gandhi ¹, Krishna Jha ¹

Affiliations
1 Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal, IN

Abstract

Soybean with 40 per cent good quality protein and 20 per cent oil assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soyproducts like oil and nuggets from defatted flour are already available in the market. Other products such as full fat soy flour, medium fat soy flour, defatted soy flour, soy milk, soy paneer, soy fortified baked products and soy fermented foods are also being developed and popularized. Among them soy milk and its analogues have a great potential. The soy milk contains about 4 per cent protein and 2 per cent fat. It is completely free from lactose to which many children are allergic.

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A. P. Gandhi ¹, M. M. Nenwani ¹, N. Ali ¹

Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), IN

Abstract

The Demand for Soyproducts is Consistently increasing in India and other third World Countries, as they have a Great Potential in Solving the Food Shortages Created by ever Expanding Population. Among the Various Soy Based Products, Full Fat Soyflours are of Immense Value in Indian Context they Provide both Protein and Calories and can be Easily Blended with Cereal/Millet/pulse Products to Make a Variety of Traditional Dishes. the Full Fat Soyflour are Commercially Produced by Continuous Extrusion Cooker Process.

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Awasthi Neerja ¹, K. C. Joshi ¹, A. P. Gandhi ¹, L. K. Sinha ¹

Affiliations
1 Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal, IN

Abstract

Soybean has a great promise to combat malnutrition in the third world countries owing to its very high content of quality protein, which contains most of the essential amino acids except S-containing ones. A few low cost technologies for converting soybean into full fat soydal, soypaneer, soymilk have been developed at Central Institute of Agricultural Engineering. Bhopal, which are used in the preparation of a number of traditional recipes.

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R. T. Patil ¹, B. D. Shukla ¹, A. P. Gandhi ¹

Affiliations
1 Post Harvest Engineering Division, CIAE, Bhopal, IN

Abstract

Flaking is a technology, which increases surface area thereby increasing water absorption capacity and reducing cooking time of grains. Flakes produced from corn and rice are popular in Indian diets and taken during breakfast and tea times. Soybean contains 40 per cent of quality protein and 20 per cent oil. The use of soybean as food is limited due to its poor cooking quality.

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A. P. Gandhi ¹, Nawab Ali ¹

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

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.

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