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|Abstract:||Soybean, being a rich source of protein and fat, seems to be the right substitute for solving the problem of protein-energy malnutrition. Soybean has been used as a food for a long time, but only in this century, it has been subjected to a variety of processing technologies. It is a fairly new crop for Indian consumers and few resources have been directed toward enhancing utilization of soybean in the daily diets of people in the country. Soybeans can be processed into various products, namely, oil, flours, protein concentrates and isolates and other fermented products. There has been a considerable interest in defatted soybeans, due to their high protein value and increased shelf-life, resulting from minimization of oil rancidity. Since the literature regarding defatting of soy dhal is limited, the present study was undertaken by researchers at Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.4(6) [November-December 2005]|
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