Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours

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Authors

  • Banu Deshpande
     Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024 ,IN
  • M. P. Vaidehi
     Department of Rural Home Science, University of Agricultural Sciences, Hebbal, Bangalore - 560 024 ,IN

Abstract

Soybean with 40 per cent quality protein and 20 per cent oil holds great promise for combating the problem of malnutrition in developing countries. Though many foods from whole soybean have been developed, processed soyflour is comparatively easy and inexpensive form to adopt in the Indian recipes. Defatted (DSF) and full fat soyflours (FFS) have been generally recommended to fortify the Indian traditional dishes at 10 to 20 per cent level.

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Published

1998-02-01

How to Cite

Deshpande, B., & Vaidehi, M. P. (1998). Comparative Evaluation of Tandoori Naans and Kharaboondi Enriched with Full-Fat and Defatted Soyflours. The Indian Journal of Nutrition and Dietetics, 35(2), 38–42. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14834

Issue

Volume 35, Issue 2, February 1998

Section

Original Articles

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