Storage Studies on Full Fat Soyflour

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Authors

  • A. P. Gandhi
     Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.) ,IN
  • M. M. Nenwani
     Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.) ,IN
  • N. Ali
     Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal-462 010 (M.P.) ,IN

Abstract

The Demand for Soyproducts is Consistently increasing in India and other third World Countries, as they have a Great Potential in Solving the Food Shortages Created by ever Expanding Population. Among the Various Soy Based Products, Full Fat Soyflours are of Immense Value in Indian Context they Provide both Protein and Calories and can be Easily Blended with Cereal/Millet/pulse Products to Make a Variety of Traditional Dishes. the Full Fat Soyflour are Commercially Produced by Continuous Extrusion Cooker Process.

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Published

1985-04-01

How to Cite

Gandhi, A. P., Nenwani, M. M., & Ali, N. (1985). Storage Studies on Full Fat Soyflour. The Indian Journal of Nutrition and Dietetics, 22(4), 121–124. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13124

Issue

Volume 22, Issue 4, April 1985

Section

Original Articles

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