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Authors
Affiliations
1 Soybean Precessing and Utilization Center, Central Institute of Agricultural Engineering, Bhopal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 40, No 10 (2003), Pagination: 369-373
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.
