The Indian Journal of Nutrition and Dietetics

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Sensory Evaluation of Soymilk and Soynut


Affiliations
1 Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
2 Central Institute for Cotton Research, Nagpur - 440010, India
     

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Soybean is a legume and packed with 40 per cent good quality protein, 23 per cent carbohydrates, 20 per cent oil and reasonable amount of minerals, vitamins and dietary fiber. It has a great potential to combat Protein Calorie Malnutrition (PCM) in India at an affordable cost.
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  • Sensory Evaluation of Soymilk and Soynut

Abstract Views: 267  |  PDF Views: 0

Authors

Sunita N. Chauhan
Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
Arjun S. Tayade
Krishi Vigyan Kendra, Central Institute for Cotton Research, Nagpur - 440010, India
P. R. Deoghare
Central Institute for Cotton Research, Nagpur - 440010, India
M. K. Meshram
Central Institute for Cotton Research, Nagpur - 440010, India

Abstract


Soybean is a legume and packed with 40 per cent good quality protein, 23 per cent carbohydrates, 20 per cent oil and reasonable amount of minerals, vitamins and dietary fiber. It has a great potential to combat Protein Calorie Malnutrition (PCM) in India at an affordable cost.