Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products

Journal of Food Science and Technology

Volumn 38, Issue 5, 2001, Pages 453-457

  Dogra, J ^a   Dhaliwal, Y S ^a   Kalia, M ^a  

^a Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidalya   (India)

Author keywords

Blends; Germination; Heating; Indian leavened products; Roasting; Soaking; Soybean

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; FATTY ACIDS; HEAT TREATMENT; STARCH;

WHEAT FLOUR;

PROTEINS;

EID: 0035441134     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. Effect of germination on chemical composition, bio-chemical constituents and anti-nutritional factors of soybean (Glycine max) seeds
2. Composition of fat in soybean as affected by duration of germination and drying temperature
3. Methodology for preparation and testing of chapatis from different classes of Canadian wheat
4. Effect of defatted soyflour on quality of buns
5. Nutritional studies on fermented, germinated and baked soybean (Glycine max) preparations
6. The E.B.C. Ninhydrin method for determination of free amino nitrogen
7. Factors affecting the nutritional quality of soy products
8. Protein measurement with folin phenol reagent
9. Chemical and nutritional changes in soybean during germination
10. Malt sprouts: Their composition and use
11. Efficiency of inactivation of trypsin inhibitor and haemagglutinins by roasting of soybean (Glycine max)
12. Influence of soaking on various biological changes of dehusking efficiency of pigeon pea seeds