K. G. Vijayalakxmi ¹, D. Vijayalakxmi ¹, M. P. Vaidehi ², B. K. Nageshchandra ¹

Affiliations
1 Sericultural College, Chintamani, Kolar, IN
2 Department of Rural Home Economics, UAS, Bangalore, IN

Abstract

In India rapid growth in population as well as fast dwindling land resources have made it obligatory to depend more on industrial wastes to biomass for future protein requirements. The burning issue of protein energy malnutrition in most of the developing countries has given immense significance for the availability of protein rich foods from unfamiliar sources.

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Neena Joshi ¹, M. P. Vaidehi ¹

Affiliations
1 University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN

Abstract

Soybean contain about 20 per cent oil, when compared to 40 to 50 per cent in other oil seeds. Due to this soybean processors basically realize more income from the sale of defatted meal than from crude oil. Extraction and refining of soybean oil has become a well established industry and soybean now contributes a significant proportion of edible oil supply in India. Defatted soybean, therefore, is an important product of the soybean processing industry. Owing to its unique functional properties, defatted soy flour has been used to an advantage in producing baked products. Very few reports are available on the effect of incorporation of defatted soyflour in Indian recipes and these favour incorporation of this ingredient. Therefore, a study to investigate the usefulness of defatted soy flour as a common house hold ingredient was conducted. The objective was to find out the effect of incorporation of defatted soybean on the physical and sensory properties of the selected food products.

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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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M. P. Vaidehi ¹, D. Vijayalakshmi ¹, M. L. Annapurna ¹

Affiliations
1 University of Agricultural Sciences, Hebbal, Bangalore - 560 024, IN

Abstract

Soybean being referred many times as ''golden bean", "wonder bean", is a boon to solve protein malnutrition. But it is still not clear whether soybean products would be eaten by the consumers if made available today everywhere in this country. Because, this bean is not being used as extensively as other types of beans and pulses in the daily diet of Indian. There is a need to study the feasibility of introducing selected soy products by evaluating consumer acceptance. Therefore, in this study, the products selected were from three home-cum-commercially oriented type and one of textured vegetable product from soybean (extrusion cooked soy nuggets).

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M. P. Vaidehi ¹, K. Padma ¹

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

Abstract

Soymilk has a high nutritive value with its protein and fat content comparable to cow's milk. Soya milk or its, curds can be regarded as a possible substitution or extender for dairy milk products in areas where milk productions scarce and prices consequently too high. Processing methods affect the nutritional quality of many food products. Fermentation in curds brought about in soya blended cow's milk and in instant cooking methods like extrusion cooking of soya in textured vegetable product (TVPJ) might have different influence on the protein quality.

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