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Technology Development of Soybean Products Processing to Mitigate the Malnutrition and Improve Livelihood of Rural and Urban Poor.

Dr. M. Burhan Uddin
Professor
Department of Food Technology and Rural Industries, BAU, Mymensingh-2202

Abstract/ Executive Summary:

Soybean has become a very important food crop because of its high content of quality protein, fat, vitamins and minerals. It is the richest source of vegetable proteins known to man. Soybean seeds contain 43.2% protein, 19.5% fat, 20.9% carbohydrate and a good amount of calcium, phosphorus, iron, and vitamins. Protein is essential for proper development and maintenance of the human body. The common people of Bangladesh can not afford to provide adequate animal protein in their daily diet because of the high cost of egg, milk, meat and fish. Soybean can play a vital role as a cheap supplement to pertinacious of food. It is also called as "the miracle golden bean" because its protein content is about 2 times of the other pulses, 4 times of wheat, 6 times of rice grain, 4 times of egg and 12 times of milk. Soybean has 3% lecithin, which is helpful for brain development. It is also rich in Ca, P and vitamins.

Keywords: Soybean, Soymilk, Milk separation

Location: Department of food technology and rural industries

Start Date: 01-07-2009

End Date: 30-06-2010

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1) To develop soybean products processing technologies to produce value added soybean products of industrial importance.

2) To assess the shelf life of soybean products at different storage conditions

3) To assess the proximate composition and nutritive value of the processed soybean products.

4) To assess the sensory attributes of soybean products.

5) To organize practical training on soybean products processing for rural poor and other beneficiaries.

Methodology:

Different steps were followed which are given below: 1) Processing of Soybean products i) Soymilk processing ii) Cleaning and selection iii) Washing and soaking iv) Grinding v) Milk separation vi) Formulation vii) Sterilization viii) Packaging 2) Tofu Processing 3) Miscellaneous soyfood processing

Source of Information:

Article Link (Online Journal):

Funding Source:

1.	Budget: 1281200

Total Budget (Tk.) : 1281200

Achievement/Findings:

Soybean can play a vital role as a cheap supplement to pertinacious of food. It is also called as "the miracle golden bean" because its protein content is about 2 times of the other pulses, 4 times of wheat, 6 times of rice grain, 4 times of egg and 12 times of milk. Soybean has 3% lecithin, which is helpful for brain development. It is also rich in Ca, P and vitamins.

Knowledge Management: Report/Proceedings