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