The Indian Journal of Nutrition and Dietetics

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Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours


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1 Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, India
     

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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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  • Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours

Abstract Views: 260  |  PDF Views: 0

Authors

Banu Deshpande
Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, India
M. P. Vaidehi
Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024, India

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.