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Authors
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
Source
The Indian Journal of Nutrition and Dietetics, Vol 28, No 4 (1991), Pagination: 118-121
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.