Abstract Views :184 |
PDF Views:1
Authors
Affiliations
1 Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 5 (1991), Pagination: 140-145
Abstract
Soybean, with its high nutritive value, has emerged as a potential food crop to overcome the problem of calorie-protein malnutrition. Various food products are being developed with soybean, or supplementing it with cereals and pulses to prepare foods resembling the traditional Indian foods. A wide variety of such products are quite acceptable. Soyflake is also a recently developed popular food product which resembles well with other traditional flakes, used in Indian foods like rice, gram, cassava and corn flakes. A simple technology for production of soyflakes at rural/farmer level is also available.
