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Title of Thesis
Utilization of Soybean as a Functional Food

Author(s)
Muhammad Issa Khan
Institute/University/Department Details
National Institute of Food Science and Technology / University of Agriculture Faisalabad
Session
2009
Subject
Food Technology
Number of Pages
244
Keywords (Extracted from title, table of contents and abstract of thesis)
Soybean, utilization, functional food

Abstract
Not Available

Download Full Thesis
748 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents 10
80 KB
2 1 Introduction 5
76 KB
3 2 Review of Literature

2.1.  Functional Foods

2.2.  Nutritional Attributes of Legumes-Soybean

2.3.  Composite Flour Technology

2.4. Biochemical and Nutritional Assay

18
126 KB
4 3 Materials and Methods

3.1. Procurement of raw materials

3.2. Preparation of wheat and soy flour

3.3. Analysis of raw material

3.4. Preparation of composite flours

3.5. Chemical analysis of composite flours

3.6. Preparation of Chapattis

3.7. Sensory evaluation of chapattis

3.8. Gross Energy of products

3.9. Selection of the best treatments

3.10. Efficacy studies

3.11. Statistical analysis

17
107 KB
5 4 Results and Discussion

4.1. Analysis of Raw Materials

4.2. Chemical Analyses of Composite Flours

4.3. Mineral Composition Of The Composite Flours

4.4.  Anti-Nutritional Factors In The Composite Flours

4.5. Essential Amino Acids Profile Of The Composite Flours

4.6. Fatty Acids Profile Of The Composite Flours

4.7. Mixographic Properties Of The Composite Flours

4.8. Storage Stability Of The Composite Flours

4.9. Sensory Evaluation Of Chapattis Prepared From Wheat Soy Compsoite Flours

4.10. Gross Energy Of Composite Flour

4.11. Biological Assay Of The Composite Flours

4.12. Serum Biochemical Profile Of Rats Fed On Composite Flours

163
515 KB
7 6 Summary 8
  6.1 References 21
144 KB