• Uttara Singh

The present study was undertaken with the objectives of evolving food products containing soyabean flour to find out, nutritive value and proximate composition and mineral content of standard and most acceptable soyabean flour products. Highest energy content was observed in Type E Ladoo, Mathri, Namakapara, Cupcake and Namkeen Modak 1081, 661.5, 616.5, 1184.8 and 490.5 kilocalories respectively. Protein content in Type E Ladoo, Mathri, Namakpara, Cupcakes and Namkeen Modak were 43.2, 43.2, 43.4, 51.2 and 45.7 gram respectively. Carbohydrate content in Type B Ladoo, Mathri, Namakpara, Cupcakes and Namkeen Modak were 107, 60.9, 60.9, 110.3 and 67.4 gram respectively. Fat content in Type E Ladoo, Mathri, Namakapara, Cupcake and Namkeen Modak were 39.6, 44.8, 39.8, 77.4 and 39.6 gram respectively. Fibre content in Type E Ladoo, Mathri, Namakapara, Cupcake and Namkeen Modak were 3.8, 3.9, 3.9, 3.7 and 3.8 gram respectively. Calcium content in Type E Ladoo, Mathri, Namakapara, Cupcake and Namkeen Modak were 256.1, 259.06, 259.06, 282 and 256.1 milligram respectively. Iron content in Type E Ladoo, Mathri, Namakapara, Cupcake and Namkeen Modak were 11.2, 10.6, 10.5, 11.7 and 11.2 milligram respectively. Soyabean flour (Glycine max) contains moisture 8.1 per cent, protein 43.2 gram, crude fibre 3.7 gram, fat 19.5 gram, ash 4.5 per cent, carbohydrate 20.9 gram, calcium 240 milligram, iron 10.4 milligram, phytic acid 0.81 milligram and polyphenols 0.54 milligram per 100 gram. Biochemical estimation revealed that soyabean flour Mathri and Namkeen Modak have higher carbohydrate content and Ladoo and Namakpara have higher amount of protein and calcium. All the products have higher fat and iron content than standard food products.

Anti-nutritional, Proximate Analysis, Nutritive Value, Soyabean

"Nutritive Value and Proximate Composition of Food Products using Soyabean Flour (Glycine max) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.254-267, June 2019, Available :http://www.jetir.org/papers/JETIR1907A62.pdf

"Nutritive Value and Proximate Composition of Food Products using Soyabean Flour (Glycine max) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp254-267, June 2019, Available at : http://www.jetir.org/papers/JETIR1907A62.pdf