Studies on Soydhal Blends and the Shelf Life of Soydhal

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Authors

  • A. P. Gandhi
     Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal ,IN
  • Nawab Ali
     Soybean Processing and Utilization Project (SPU), Central Institute of Agricultural Engineering, Bhopal ,IN

Abstract

The main source of protein for Indian people is of vegetable origin. It constitutes about 10 percent of the total calorie intake. Among different vegetable proteins, soybean is the cheapest source. With its 40 per cent protein and 20 per cent oil, it assumes the most predominant position in solving the food shortages created by the ever expanding population in India. Soydhal normally takes long times for cooking at open atmospheric pressure.

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Published

1986-12-01

How to Cite

Gandhi, A. P., & Ali, N. (1986). Studies on Soydhal Blends and the Shelf Life of Soydhal. The Indian Journal of Nutrition and Dietetics, 23(12), 356–360. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/13411

Issue

Volume 23, Issue 12, December 1986

Section

Original Articles

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