Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries

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Authors

  • S. Kanchana
     Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN
  • S. Neelakantan
     Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN
  • P. Banumathi
     Department of Food Science and Nutrition, Agricultural College and Research Institute, Madurai-625 104 ,IN

Abstract

Soybean is becoming increasingly popular in India and great efforts are being made to increase the soybean area in Tamil Nadu for the past two to three years. Soybean is not only an oilseed crop but it is also a high protein leguminous crop. The main drawback of using soybean with respect to Indian palate is its unpleasant beany flavour.

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Published

1990-08-01

How to Cite

Kanchana, S., Neelakantan, S., & Banumathi, P. (1990). Studies on the Formulation of High Protein Snack Foods Using Soybean-II-Savouries. The Indian Journal of Nutrition and Dietetics, 27(8), 243–249. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/7814

Issue

Volume 27, Issue 8, August 1990

Section

Articles

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