Soybean is protein rich and can enhance the nutritional quality of food products. In the present study the biochemical estimation of raw and processed soybean is carried out. The content of moisture, protein, fat, fiber and minerals is estimated and a comparison of these in the raw and processed samples has been done. Most of the processing techniques increased the protein content in the range of 43 to 47 g/100 g, while soaking reduced the protein content from 43 to 42 g/100 g. Soaking and germination also decreased the fat, fiber content in the range from 18 to 13 g/100 g and 4.8 to 6.00 g/100 g respectively. Roasting alone increased the fiber, ash, carbohydrate contents in the range 5.06 to 6.00 g/100 g, 5.5 to 6.0 g/100 g and 20 to 33 g/100 g respectively. All processing techniques showed an increase in calcium and iron in the range of 245 to 270 mg/100 g, 9.6 to 12.4 mg/100 g, except soaking which showed decrease in calcium and iron content in a range of 245 to 239 mg/100 g respectively. Roasting significantly increases the nutritive value of soybean, so roasted soy flour (RSF) was blended with wheat flour for making noodles. RSF flour at 10, 20, 30, 40, and 50% was used to partially replace wheat flour in noodle formulation, and products thus made were evaluated for sensory quality by a trained panel of five experts.
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