Sensory Evaluation of Soy-Dhokla

Legumes, especially the pulses constitute an important source of protein in Indian diet. In the present day! shortage of these sources, cultivation and usage of legumes other than the traditional ones becomes imperative to fulfil human requirements for plant protein. Soybean, a native of Eastern Asia is endowed with a high content (40 per cent) of protein- However, it does not find a popular place in Indian foods primarily because of its bitter taste and beany flavour which together impair its sensory qualities.