Sumedha Deshpande ¹, Krishna Jha ¹, Vineeta Singh ¹, Saju Varghese ¹

Affiliations
1 Soybean Processing & Utilization Centre, Central Institute of Agricultural Engineering Nabibagh, Berasia Road, Bhopal - 462 038, M.P., IN

Abstract

Several indigenous traditional savoury preparations are being manufactured and extensively consumed in India. Among these, papad constitutes an important food adjunct, being manufactured on cottage scale.

Full Text

     

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.

Full Text

     

Krishna Jha ¹, P. C. Bargale ¹

Affiliations
1 Central Institute of Agricultural Engineering, Bhopal - 462 018 (MP), IN

Abstract

Full fat soyflour (FFSF) is a promising food product to combat proteincalorie malnutrition. However, being rich in nutrients, it becomes good media for inception and growth of micro organisms and, therefore, its shelf-life needs careful attention. The FFSF is prepared with blanched and dried soy splits. The process eliminates the heat labile anti nutritional factors and thus, the spoilage in FFSF during storage is not likely to occur as a result of the inherent enzymes but it may be attributed to microbial contaminants coming in flour during grinding, handling and packaging.

Full Text

     

P. C. Bargale ¹, K.C Joshi ¹, Krishna Jha ¹

Affiliations
1 Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018, IN

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.

Full Text