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Nutritional Value of Traditional Food Products Supplemented with Soybean

A. J. M. O Faruque
Institute of Food Science and Technology BCSIR Labs., Dhaka

K Rahman
Institute of Food Science and Technology BCSIR Labs., Dhaka

SF Rubbi
Institute of Food Science and Technology BCSIR Labs., Dhaka

Abstract/ Executive Summary:

Protein-energy-malnutrition (PEM) and other nutritional deficiency diseases are widely prevalent in Bangladesh. Recipes containing soybean and befitting to our traditional diets have been studied both at laboratory and kitchen level with high acceptability. Results showed that addition of 10-19% soybean to common food items increased the protein and fat content of the soy-fortified food products to a great extent. The role of soy-fortified food products in improving the existing PEM and other nutritional deficiency disorders prevalent among the infants, children, pregnant and lactating mothers have been discussed.

Keywords: Soyafood, Nutritional value, Traditional Food, PEM

Location: BCSIR Laboratories, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fortified food

Objectives:

To present a comparative study of the nutritional qualities of different products.

Methodology:

Soybeans used for the work were supplied by Economic Botany Section. BCSIR Laboratories, Dhaka. All other raw materials such as rice. Lent.il, vegetables. soybean oil and spices were soaked overnight, dehulled and boiled tor 30 minutes to inactivate antinutr.ticnal factors. The water was strained and the soybeans were ground into a paste with the help of a grinding stone. This paste was used in the preparation of soy-rice; the dehulled and boiled beans were used in the preparation of sov-khichun and soy-mixed vegetable .

Source of Information: Bangladesh J. Aqril. Sci. 14 (2) : 25- 29; 1977

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It appears that the nutritional qualities of food products prepared with soybean are much higher than those of the products prepared without soybean. The role of soy-fortified food products in improving the existing PEM and other nutritional deficiency disorders prevalent among the infants, children, pregnant and lactating mothers have been discussed.

Knowledge Management: Journal