Incorporation of soybean flour into a staple food like wheat and coarse cereal like sorghum is a feasible means of increasing the nutritive value of people's diet.

International Journal of Current Microbiology and Applied Sciences

Now a day’s savouries and snack foods have become an integral part of the diet and hence offer great scope for development of value added savouries aimed at providing nutrition and health. Soya flour, both full fat and defatted have been used as ingredients in the preparation of high protein snacks. Cereal and legume-based products blended with full fat soya flour were found to have acceptable quality (Gandhi, Mishra, and Ali, 1983). Incorporation of soybean flour into a staple food like wheat and coarse cereal like sorghum is a feasible means of increasing the nutritive value of people's diet. Soya International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 01 (2018) Journal homepage: http://www.ijcmas.com

Incorporation of soybean flour into a staple food like wheat and coarse cereal like sorghum is a feasible means of increasing the nutritive value of people's diet.

Nutritional and Keeping Quality Characteristics of Value Added Composite Flour Sev