Studies on the Pieparation of Poshak: Soybased Supplementation Food

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Authors

  • Awasthi Neerja
     Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal ,IN
  • K. C. Joshi
     Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal ,IN
  • A. P. Gandhi
     Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal ,IN
  • L. K. Sinha
     Soybean Processing and Utilization Project, Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal ,IN

Abstract

Soybean has a great promise to combat malnutrition in the third world countries owing to its very high content of quality protein, which contains most of the essential amino acids except S-containing ones. A few low cost technologies for converting soybean into full fat soydal, soypaneer, soymilk have been developed at Central Institute of Agricultural Engineering. Bhopal, which are used in the preparation of a number of traditional recipes.

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Published

1991-03-01

How to Cite

Neerja, A., Joshi, K. C., Gandhi, A. P., & Sinha, L. K. (1991). Studies on the Pieparation of Poshak: Soybased Supplementation Food. The Indian Journal of Nutrition and Dietetics, 28(3), 78–81. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8199

Issue

Volume 28, Issue 3, March 1991

Section

Original Articles

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