R. T. Patil ¹, Nawab Ali ¹

Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 013, M. P, IN

Abstract

Soybean is a protein rich (40 per cent) legume crop. It also contains 20 per cent oil. Soybean however has some unacceptable qualities such as beany flavour, anti nutritional factors and poor cooking quality.

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A. P Gandhi ¹, Nawab Ali ¹

Affiliations
1 Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Bhopal, IN

Abstract

Presently more than 15 million people die on global basis each year of starvation and malnutrition caused diseases. Three fourths of them are children. To overcome this grave situation, a search for a new unconventional source of protein is sought. Soybeans with 40 per cent protein and 20 percent oil hold a great promise to meet the present day nutritional requirements of population groups.

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A. P. Gandhi ¹, Nawab Ali ¹

Affiliations
1 Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal, IN

Abstract

The main source of protein for Indian people is of vegetable origin. It constitutes about 10 percent of the total calorie intake. Among different vegetable proteins, soybean is the cheapest source. With its 40 per cent protein and 20 per cent oil, it assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soydhal normally takes long times for cooking at open atmospheric pressure.

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