The Indian Journal of Nutrition and Dietetics

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Storage Studies on Full Fat Soyflour


Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), India
     

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The Demand for Soyproducts is Consistently increasing in India and other third World Countries, as they have a Great Potential in Solving the Food Shortages Created by ever Expanding Population. Among the Various Soy Based Products, Full Fat Soyflours are of Immense Value in Indian Context they Provide both Protein and Calories and can be Easily Blended with Cereal/Millet/pulse Products to Make a Variety of Traditional Dishes. the Full Fat Soyflour are Commercially Produced by Continuous Extrusion Cooker Process.
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  • Storage Studies on Full Fat Soyflour

Abstract Views: 264  |  PDF Views: 1

Authors

A. P. Gandhi
Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), India
M. M. Nenwani
Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), India
N. Ali
Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.), India

Abstract


The Demand for Soyproducts is Consistently increasing in India and other third World Countries, as they have a Great Potential in Solving the Food Shortages Created by ever Expanding Population. Among the Various Soy Based Products, Full Fat Soyflours are of Immense Value in Indian Context they Provide both Protein and Calories and can be Easily Blended with Cereal/Millet/pulse Products to Make a Variety of Traditional Dishes. the Full Fat Soyflour are Commercially Produced by Continuous Extrusion Cooker Process.