Chaman Farzana ¹, Banu Deshpande ¹, J. Mushtari Begum ¹

Affiliations
1 AICRP-HSc (FN) Scheme, Division of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN

Abstract

Nutritional research has revealed more and more links between the foods we choose to eat and our health. However, the food choices people make are influenced by many factors including food availability, economics, culture, knowledge and attitudes towards food.

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Banu Deshpande ¹, M. P. Vaidehi ¹

Affiliations
1 Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN

Abstract

Soybean with 40 per cent quality protein and 20 per cent oil holds great promise for combating the problem of malnutrition in developing countries. Though many foods from whole soybean have been developed, processed soyflour is comparatively easy and inexpensive form to adopt in the Indian recipes. Defatted (DSF) and full fat soyflours (FFS) have been generally recommended to fortify the Indian traditional dishes at 10 to 20 per cent level.

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