The Indian Journal of Nutrition and Dietetics

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Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes


Affiliations
1 Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, India
2 Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, India
3 Fortis Escort Hospital, Verka Road, Amritsar -141 003, India
     

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Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.
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  • Functional Properites, Cooking Quality Attributes and Nutritional Profile of Soybean (Glycine max L.) Genotypes

Abstract Views: 259  |  PDF Views: 0

Authors

D. R. Sood
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, India
R. S. Waldia
Department of Plant Breeding, CCS Haryana Agricultural University, Hisar-125 004, India
Rajat Sood
Fortis Escort Hospital, Verka Road, Amritsar -141 003, India
Alka Sharma
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar-125 001, India

Abstract


Food legumes constitute a major part of dietary protein in many developing counties of the world. Proteins are essential components of the diet needed for survival of humans and animals and its basic function is to supply adequate amounts of needed amino acids. There is an increasing emphasis on the utilization of legumes in formulated food products particularly in relation to relieving protein shortage.