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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(6) [November-December 2005] >
| Title: | Food |
| Issue Date: | Dec-2005 |
| Publisher: | CSIR |
| 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. |
| Page(s): | 504-505 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.4(6) [November-December 2005]
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