FORMULATION OF PROTEIN AND ENERGY ENRICH NUTRITIOUS BAR FROM BIOFORTIFIED PROCESSED SOYBEAN FLOUR
DOI:
https://doi.org/10.53555/gafs.v11i1.2472Keywords:
Soybean, sorghum, processing, nutritional evaluation, anti-nutrient factor, antioxidantAbstract
This study was conducted from October, 2022–March, 2023 at I.C. College of Community Science, CCS Haryana Agricultural University, Hisar, Haryana, India, to study the nutritional evaluation of soybean bar. In recent years, the demand for ready-to-eat snack products with improved nutritional properties and functionality has increased, due to convenience appeal and desirability, especially among children. In this study, three types of soybean bars were developed from soaked soybean flour incorporation with sorghum flour. The result of the proximate composition indicated that the type-III soybean bar developed with 100% soaked soybean flour had significantly higher moisture, crude protein, crude fibre, crude fat and ash content when compared with type-I and type-II soybean bars, developed with 20 and 10% sorghum flour, respectively. The total sugar content was significantly higher in type-II soybean bar compared to other types of soybean bars. A similar effect was observed for reducing and non-reducing sugar content. In vitro protein and starch digestibility were significantly higher in type-III soybean bar than of type-II and type-I soybean bar. The phytic acid content was significantly higher in the type-I soybean bar as compared to type-II and type-III soybean bars. The trypsin inhibitor content was not found in the Type-III soybean bar due to the NRC-127 soybean variety which is free from trypsin inhibitor content.
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