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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)


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.


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