Open Access
Subscription Access
Open Access
Subscription Access
Long-term Storability of Full Fat Soyflour in LDPE Packages
Subscribe/Renew Journal
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.
User
Information
Abstract Views: 231
PDF Views: 2