Utilization on deoiled soya meal for development of value added food products
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Date
2018-05-31
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
A study was conducted to elicit the information on consumption pattern and utilization of deoiled soya meal for value addition of food products. Commonly consumed nine products namely bhakari, chapati, chakali, fenugreek leaves paratha, kharapara, semolina laddu, shev, salt biscuits and sweet biscuits were prepared without and with incorporation of deoiled soya meal at the level of 5 to 40 percent. The products were evaluated organoleptically. The highly accepted variations among selected products were analyzed for nutrient composition. The products were stored to study their shelf life. The findings indicated that awareness about nutritional importance and health benefits of deoiled soya meal was only 7 per cent. None of the household consumed deoiled soya meal. Most accepted variations of the developed products were with deoiled soya meal at the levels of 10 percent in chapati; 30 percent in bhakari; 15 percent in chakali, semolina laddu, kharapara, salt biscuits & sweet biscuits and 20 percent in fenugreek leaves paratha&shev. There was significant increase in protein, total minerals, fiber, calcium and iron content of deoiled soya meal incorporated products. It is concluded that the deoiled soya meal can be very well utilized for value addition. The nutritional profile of food products can be increased by incorporation of deoiled soya meal at the level of 10 to 30 per cent. Deoiled soya meal is helpful to elevate the level of protein, total minerals, fiber, calcium and iron in food products.
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