The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Soybean Fortification on Quality and Acceptability of Sattu


Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, India
2 Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, India
     

   Subscribe/Renew Journal


In India, 65-70 per cent population is vegetarian and depends upon food grain for nutritional requirement. Dietary protein is derived from pulses, oilseeds and cereals. Both cereals and pulses are nutritionally important since they usually provide the bulk of the diet and are also a relatively cheap source of energy, protein and important vitamins and minerals. S attu is a ready-to-eat traditional snack food and is considered as food of the poor people. It is most popular in Bihar and Uttar Pradesh. In rural areas of Maharashtra, sattu , a traditional weaning food, is consumed by all age groups. S attu is prepared from the flour of roasted cereals or legumes or combination of cereal and legumes with added flavoring agents. Traditional sattu is a mixture of Bengal gram and wheat flour 1 . It has a natural taste and easy to digest and can be eaten by all age groups and hence is good for first solid feeds. It energizes and refreshes the body immediately on consumption.
User
Notifications

  • Rohini Devi, Boralkar, M.A. and Hamdapurkar, V.R. Nutritional improvement of a traditional weaning food mix (sattu). Fd . Nutr. Bull.,1990, 4.

  • Sadana, B., Bakhetia, P. and Aggrawal, R. Nutritional evaluation of germinated wheat and soybean based supplementary food. Ind. J. Ecol., 2008, 35, 87-90.

  • Vineet Kumar, Anita Rani and Chauhan, G.S. Influence of germination temperature on oil content and fatty acid composition of soy sprouts. J. Fd. Sci. Technol., 2006, 43, 325-326.

  • Deshpande Sumedha and Bargale, P.C. Development and evaluation of soy fortified sattu. J. Agril. Engg., 2007, 44, 60-66.

  • A.O.A.C. Official Methods of Analysis. Association of Official Analytical Chemists, 1975. 12th Edn. Washington D.C.

  • Bodhankar, S.S. Preparation and qualities of weaning food. M.Tech. Thesis 1992, Marathwada Agricultural University Parbhani (Maharashtra).

  • ISI (1971a). Guide for sensory evaluation of foods, Part-I, Optimum Requirements (IS-6273). Indian Standards Institute, Manak Bhavan, New Delhi.

  • ISI (1971b). Guide for sensory evaluation of foods, Part-II, Optimum Requirements (IS-6273). Indian Standards Institute, Manak Bhavan, New Delhi.

  • Banureka, V.D. and Mahendran, T. Formulation of wheat - soybean biscuits and their quality characteristics. Trop. Agril. Res. Extn., 2009, 12, 62-66.

  • Agrahar-Murugkar Dipika and Jha Krishna. Effect of sprouting on nutritional and functional characteristics of soybean. J. Fd Sci. Technol., 2009, 46, 240-243.

  • Sanful E. Rita, Adiza Sadik and Sophia Darko. Nutritional and sensory analysis of soya bean and wheat flour composite cake. Pak. J. Nutr., 2010, 9, 794-796.

  • Hanaa M. Hemeda and Eman F. Mohamed. Functional attribute of chickpea and defatted soy flour blends on quality characteristics of shortening cake. Eur. J. App. Sci., 2010, 2, 44-50.

  • Bates, R.P., Knapp, F.W. and Araujo, P.E. Protein quality of green mature, dry mature and sprouted soybeans. J. Fd. Sci., 1977, 42, 271–272.

  • Adjei-Twum, D.C., Splittstoessor, W. E. and Vandemack, J.S. Use of soybeans as sprouts. Horticult. Sci., 1976, 11, 235–236.

  • Singh Awadhesh Kumar, Kadam Dattatreya Mahadev, Mili Saxena and Singh, R.P. Efficacy of defatted soy flour supplement in Gulabjamun. African J. Biochem. Res., 2009, 3, 130-135.

  • Ahmed, S. and Pathak, D.K. Nutritional changes in soybean during germination. J. Fd Sci. Technol., 2000, 37, 665-668.

  • Iwe, M.O. The science and technology of soybean. Rojoint Communication Service Ltd. Enugu, 2003, Nigeria.

  • Varsha Rani, Grewal Raj, B. and Khetarpaul. Sensory and nutritional evaluation of soy supplemented nutritious baked products. J. Dairying, Fd. Home Sci., 2008, 27, 209-215.

  • Ayo, J.A., Ayo, V.A., Nkama, I. and Adewori, R. Physiochemical, in-vitro digestibility and organoleptic evaluation of “Acha” wheat biscuit supplemented with soybean flour. Nigerian Fd. J., 2007, 25, 78-89.

  • Fleming, S.E., Sosulski, F.W., Kilapa, A. and Humbert, E.S. Viscosity and water absorption characteristics of slurries of sunflower and soybean flours, concentrates and isolates. J. Fd. Sci., 1974, 39, 188.

  • Selvaraj, A. and Shurpalekar, S.R. On improving the quality of soy fortified bread. J. Fd. Sci. Technol., 1982, 19, 242–246.

  • Kuntz, I. D. Hydration of macromolecules. III. Hydration of polypeptides. J. Amer. Oil Chem., 1971, 93, 514.

  • Ahluwalia, T., Usha, M.S. and Pratima, A. Traditional snack foods from defatted soy flour textural properties and consumers acceptance. Bev. Fd. World, 1995, 23, 22- 27.

  • Olatidoye, O.P. and Sobowale, S.S. Effect of full-fat soy-bean flour on the nutritional, physicochemical properties and acceptability of cassava flour. EJEAF Chem., 2011, 10, 1994-1999.

  • Peleg, M. and Bagley, E.B. Physical properties of foods, 1983, 299-301, AVI publishing. Weatport, CT.


Abstract Views: 494

PDF Views: 0




  • Effect of Soybean Fortification on Quality and Acceptability of Sattu

Abstract Views: 494  |  PDF Views: 0

Authors

Pramodini More
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, India
Sukanya Housalmal
Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, India
S. U. Khodke
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, India

Abstract


In India, 65-70 per cent population is vegetarian and depends upon food grain for nutritional requirement. Dietary protein is derived from pulses, oilseeds and cereals. Both cereals and pulses are nutritionally important since they usually provide the bulk of the diet and are also a relatively cheap source of energy, protein and important vitamins and minerals. S attu is a ready-to-eat traditional snack food and is considered as food of the poor people. It is most popular in Bihar and Uttar Pradesh. In rural areas of Maharashtra, sattu , a traditional weaning food, is consumed by all age groups. S attu is prepared from the flour of roasted cereals or legumes or combination of cereal and legumes with added flavoring agents. Traditional sattu is a mixture of Bengal gram and wheat flour 1 . It has a natural taste and easy to digest and can be eaten by all age groups and hence is good for first solid feeds. It energizes and refreshes the body immediately on consumption.

References