6th International Virtual Congress (IVC-2019) And Workshop.  International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Study on Nutritional Analysis of Soya by products before and after Processing

Author Affiliations

  • 1 Pravara Rural Education Society’s, Home Science and BCA College, Loni, Taluka Rahata, District, Ahamadnager, INDIA

Res. J. Recent Sci., Volume 3, Issue (IVC-2014), Pages 112-115, (2014)

Abstract

Formulation (developing a formula for a preparation) is carried out to achieve desired characteristics that make it suitable for a specific action or application. Formulation means making all possible combinations. The formulation of food products had done with its varying amounts in different food products. The most traditional and familiar foods in the family and among the children are purposefully selected. These products are ladoo, chakali and chiwada are the most traditional and familiar products in India particular in Maharashtra, these products are selected for the formulation with Soybean. The principle of nutrition such as carbohydrates, fats, proteins, vitamins and minerals were analyzed from the high scored selected soya by products. The vitamins such as thiamin, riboflavin, niacin, ascorbic acid and β carotene were estimated from soya products as well as minerals like iron, calcium and zinc were analyzed before and after processing. It has been seen that no significant changes in all nutrients have been seen after processing of these soya products, except complex vitamins.

References

  1. Kumar Vineet, Anita Rani and Tiwari Prakash, Comparative activity of trypsin inhibitor among released soybean varieties strains of India, The Ind. J. Nutri and Dietet., 38, 437-440 (2001)
  2. Messina M.J., Soyfood their role in disease prevention and treatment in Liu Keshun, Editor Soybean chemistry. Technolog and utilization Chapman and Hall, New York, 443-447 (1997)
  3. Thangamms, Phillips, Handbook of Indian works, Kalyani Bool, New Delhi Ed (1)(1971)
  4. Amerine M.A., Pangborn R.M. and Roessler E.B., Principles of Academic Press, New York (1965)
  5. Association of Official Agricultural Chemists, Official methods of analysis, 12th edition, Washington, D.C. (1975)
  6. Rghunramula N., Nair K.M. and Kulyansundram S., Annual Laboratory techniques, National Institute of Nutrition, Hydraba Sensory Evaluation of Food, (1983)
  7. Gomez K.A. and Gomez A.A., Statistical Procedures for Agricultural Research, Willey International Publication, Newyork (1984)
  8. Shukla Anubha, Sharma Y.K. and Bargale Mamata, Chemical constituent of broad bean as compared to soyabean with special reference to their seed size,The Ind. J. Nutri and Dietet,(24), 853 (1987)
  9. Swaminathan N., Food Groups and Balanced Diets, Essentials of food and Nutrition volume – II: 1-5 Malnutrition % in world (1996)
  10. Sarojini K.S. and Anantha A., Impact of dietary incorporation al defatted soyflour and soyaoil on the lipid profile al selected coronary Heart diseases patients.”;The Ind. J. Nutri and Dletet, 29, 350 (1992)
  11. Prasad N. Narayan, Siddaling swamy M., Babmsha S.T. and Semwal A.D., Protein quality of sorghum -Soy based extruded Snack, Food, Jr. of food Sci. Technol.,44(2),165–167 (2007)