Sumedha Deshpande ¹, P. C. Bargale ¹

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

Abstract

Soybean often called golden miracle bean is the world's foremost provider of protein and oil, used for health foods, feed sources and industrial products. The world soybean production in 2003 to 2004 was expected to be 203 million tonnes. In India during 2003 to 2004, soybean production was about 7.0 million tonnes which is about 3 per cent of total world production. In India, Madhya Pradesh is known as soybean state for highest production.

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Deshpande Sumedha ¹, P. C. Bargale ¹, K. C. Joshi ¹, Singh Vineeta ¹, S. Varghese ¹

Affiliations
1 Soybean Processing and Utilization Centre, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 038 (M.P.), IN

Abstract

"Sattu" is a roasted flour mixture of cereal and pulse combination and used as 'ready-to-eat' snack food in most parts of India. It is a convenient and inexpensive food product, containing digestive and dietary constituents or principles of vital importance. Owing to its high nutritional value, long shelf life and excellent taste, sattu is a popular supplement food especially in rural India.

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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.

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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.

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P. C. Bargale ¹, Roger C. Griffin ²

Affiliations
1 Indo-US Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, (ICAR) Nabi Bagh, Berasia Road, Bhopal-462 018, IN
2 School of Packaging, Michigan State University, East Lansing, M. I. 48823-1223, US

Abstract

Full fat soyflour (FFSF) is one of the most promising forms in which soybean protein (4C%) and oil (20%) can be used in human diet. But due to rich nutritional value the soybased foods have poor keeping quality through microbial contaminants and enzymes like lipoxidase/protease. The oxidative rancidity may also develop due to non-enzymic decomposition of lipid hydro peroxide.

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