Raghuwanshi, Rita SinghDobhal, Neetu2019-02-042019-02-042018-08http://krishikosh.egranth.ac.in/handle/1/5810093542Black soybean, a variety of soybean (Glycine max (L.) Merrill) with black seed coat, is produced in 5734 ha area of Uttarakhand. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to assess the effect of different processing techniques (soaking, germination and boiling techniques) on physical and functional properties, nutritional and antinutritional content and total antioxidant activity of black soybean along with the assessment of its therapeutic effect in ameliorating the lipid profile and menopausal symptoms of hyperlipidemic postmenopausal women. The results showed that black soybean possess good functional properties such as swelling, foaming and emulsion capacities and protein solubility, which are beneficial in improving textural and quality characteristics of the food products. The proximate analysis revealed that germinated black soybean flour was found to have significantly higher ash (7.40%) and crude fibre (8.23%) content than other three flours while raw black soybean flour was found to have highest crude fat (19.25%) and physiological fuel value (451.29 kcal/100g). Data on mineral composition showed highest amounts of calcium (336.19 mg %), iron (15.58 mg %), copper (2.51 mg %) and magnesium (290.42 mg %) in germinated flour had while boiled black soybean flour was highest in zinc (5.75 mg %) content. Raw black soybean flour had highest content of all antinutritional factors, which reduced with processing. Germinated flour had lowest content of phytates, tannins and oxalates while oligosaccharides and TIA were found lowest in boiled flour. The total dietary fibre, in-vitro protein digestibility and in-vitro iron bioavailability of black soybean flours ranged from 36.57-44.63 per cent, 48.02-60.72 per cent and 8.64-44.65 per cent with significantly higher values in germinated flour, followed by soaked, boiled and raw flours. Total antioxidant activity was highest for raw black soybean flour. Intervention of raw and germinated black soybean flour in hypertensive postmenopausal women for 90 days showed significant improvement in their blood pressures, lipid profile parameters and fasting blood glucose levels (only in diabetic subjects). Menopausal symptoms under physical, psychological and vasomotor domain showed significant improvement with dietary intervention while symptoms of vaginal health and sexual domains didn’t show any significant improvement. Therefore, it can be concluded that regular consumption of black soybean flour is beneficial in ameliorating the lipid profile and menopausal symptoms among hypertensive postmenopausal women.ennullThesis