Long-term Storability of Full Fat Soyflour in LDPE Packages

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Authors

  • Krishna Jha
     Central Institute of Agricultural Engineering, Bhopal - 462 018 (MP) ,IN
  • P. C. Bargale
     Central Institute of Agricultural Engineering, Bhopal - 462 018 (MP) ,IN

Abstract

Full fat soyflour (FFSF) is a promising food product to combat proteincalorie malnutrition. However, being rich in nutrients, it becomes good media for inception and growth of micro organisms and, therefore, its shelf-life needs careful attention. The FFSF is prepared with blanched and dried soy splits. The process eliminates the heat labile anti nutritional factors and thus, the spoilage in FFSF during storage is not likely to occur as a result of the inherent enzymes but it may be attributed to microbial contaminants coming in flour during grinding, handling and packaging.

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Published

1993-02-01

How to Cite

Jha, K., & Bargale, P. C. (1993). Long-term Storability of Full Fat Soyflour in LDPE Packages. The Indian Journal of Nutrition and Dietetics, 30(2), 53–55. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8162

Issue

Volume 30, Issue 2, 1993

Section

Original Articles

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