Introduction :

Soybean is a leguminous vegetable of the pea family. On global basis over 65 % of food protein and over 80% of food energy is supplied by plants. Legumes are the richest source of protein from plants. Among the Legumes, Soybean is the most importance source protein (35 to 45%) Be side, it is valuable source of vegetable oil (18 to22 %). Malnutrition, particularly protein deficiency, is prevalent in many parts of animal protein is too expensive for most populations. Many leguminous crops provide some protein, but soybean is the only available crop that provides an inexpensive and high quality source of protein comparable to meat, poultry and eggs

Consumption Soya based foods Reduces Cancer, Blood serum Cholesterol, osteoporosis and heart diseases. Isoflavones, lecithin and oligosaccharides are the other nutraceuticals components present in soybean. Soybeans contain three primary isoflavones in their glycosides from genistein, daidzein and glycinin.

soybean score approximately 16 on the glycemic index is very low

Soybean contain three primary isoflavones in their glycosides from genistein, daidzein and glycinin

Indias protein consumption is much lower than the 48 g per day that is recommended by Indian council of Medical Research (ICMR). The recommended dietary allowance of protein for an average Indian is 0.8 to 1g per kg body weight, however the average intake is about 0.6 g per kg body weight. A 2017 shows that 73% Indians are Deficient in protein while about 90% are unaware of the daily requirement of protein

Elimination of anti-nutritional factors (trypsin inhibitor) and off-flavor from Soybean seeds will enhance liking of Soy-based food by the consumers with incorporation of consumer preferred flavor, vegetable soybean can be a good food for the people

. Soybean contains several anti-nutrition factor among the which trypsin inhibitor, phytase are primarily responsible for improper digestibility.

Objective:

1. To eliminate anti-nutritional factors and off-flavor from soybean seeds by processing using various process method like soaking, sprouting, drying, roasting, frying, etc.

2. To formulate the roasted soybean (Soyabean futane) using calcium chloride specially for hypertension people

Methodology:

सुरुवातीला चर्चे मध्ये असे बोलणे झाले की आपल्या भारत देशातिल समाजामध्ये protein ची deficiency आहे आणि प्रोटीन बद्दल बहुतेक लोकाना माहितीच नाही. आपल्याला प्रोटीन वरती काम केले पाहिजे असे समजले. आपल्याला सर्वात जास्त प्रोटीन कोणत्या घटकातून मिळेल याची आम्ही लिस्ट केली जसे की सोयाबीन, हरभरा, गिरीपुष्प, कडधान्य इत्यादि.त्यामध्ये सोयाबीन आणि हरभरा यांचा Glycemic index कमी आहे व ते पचण्यासाठी अवघड आहे तर त्याच्यावर प्रक्रिया केली की त्याचे Digestion सोपे होईल.

आईने घरी सोयाबीन तेलामध्ये Deep Frying करून दिले होते व त्याची Testआम्ही सर्वांनी पाहिली त्याची Test खूपच छान लागली व ते पुन्हा पुन्हा खावे असे वाटू लागले त्यावरून आश्रमामध्ये ट्रायल घेणे मी चालू केले पहिला पोर्शन असा होता की Soybean Soaking थोडेसे मोड आणणे जेणेकरून मोड आल्यामुळे आणखीन Protein Intec वाढेल.

Moisture content of raw soybean

Petri plate weight: 73.20g

Petri plate + Sample: 78.47g

Sample: 5.27g

Time(Sec)	Weight (Gram)
0	78.47
180	78.06
240	78.03
300	78.03

Moisture content = Initial Weight-Final weight/weight of sample*100

= 78.47-78.03/5.27*100

=8.34%

Food lab Available असलेल्या सोयाबीन मधील Moisture content 8.34% आहे.

22/12/2023 1st trial

Deep Frying soybean

Ingredients: soybean- 500g

Water – 1000g

Oil – 500g

Chat masala1-10g

salt-9g

Procedure

Washing soybean use of water
Soaking 12hr After soaking soybean weight- 1.148kg
Drying On Cotton cloth 2hr After drying soybean weight- 1004g

यानंतर दोन भाग केले एक भाग सोयाबीनचे साल काढलेले व दुसरा भाग पूर्ण सोयाबीन

1st Part

-Decover soybean weight- 441g

-Soybean peel weight- 49g

-Frying Utensils Weight + Oil weight = 763g + 500g =1263g

-After frying soybean weigh-253g

-After Frying Utensils Weight + Oil weight=1213g

-Remaining ingredients add into the soybean

2nd Part

-soybean weight- 514g

–After frying soybean weigh-269g

-After Frying Utensils Weight + Oil weight=1161g

-Use Chat masala-5g and salt-5g

Observation:

Part 1 and part 2 हे दोन्ही सॅम्पल टेस्ट केल्यानंतर आमच्या असे लक्षात आले की साल काढलेले सोयाबीन पेक्षा साल न काढलेले सोयाबीन अधिक चांगले व क्रंची लागत होते आणि फ्राईंग करण्याचा टाईम वाढवला पाहिजे हे ही लक्षात आले.

पण हे सोयाबीन टेस्ट केल्यानंतर समजले की याचा Oil content खूप वाढला आहे. ऑइल असल्यामुळे सोयाबीन लवकर Rancid होते. ऑइल कंटेंट काढण्यासाठी आपल्याला Soxhlet method oil estimation टेस्ट केली पाहिजे.

Trial 2nd 26/12/2023

Ingredients: soybean- 500g

Water – 1000g

Oil – 500g

Chat masala1-10g

salt-10

Chilly powder-3g

Procedure

Washing soybean use of water
Soaking 12hr After soaking soybean weight- 1.142kg
Drying On Cotton cloth 2hr After drying soybean weight- 1.047kg

Moisture content of Soaked soybean

Petri plate weight: 73.20g

Petri plate + Sample: 78.33g

Sample: 5.14g

Time	weight
0	78.33
180	75.48
240	75.47
300	75.47

Moisture content = Initial Weight-Final weight/weight of sample*100

=78.33-75.47/5.14*100

=55.64%

-Frying Utensils Weight + Oil weight = 1155g(Initial weight)

-After Frying Utensils Weight + Oil weight=1044g (Final weight)

-Remaining ingredients add into the soybean

—After frying soybean weigh-533g

-For Approximately oil content= Initial weight-Final weight

=1155-1044

=111g

Moisture content of Fried soybean

Petri plate weight:70.31g

Petri plate + Sample: 75.34g

Sample: 5.03g

Time	weight
0	75.34
180	75.30
240	75.29
280	75.29

Moisture content = Initial Weight-Final weight/weight of sample*100

=75.34-75.19/5.03*100

=0.99%

Observation:

Fried सोयाबीनचा Oil content काढण्यासाठी Soxhalet available नाही झाले म्हणून Approximate Oil content काढला पण ऑइल सोयाबीनला जास्त प्रमाणात राहते हे समजले नंतर आम्ही Roasted रोस्टेड सोयाबीन कडे वळलो व सोयाबीन रोस्ट करण्यासाठी मिठाचा वापर करायचा असे ठरवले.

29/12/2024 trail3rd

Roasted Soybean

Ingredients: soybean- 200g

Water – 500g

Salt-30g

Procedure

Washing soybean use of water
Soaking 12hr
Drying On Cotton cloth 2hr After drying soybean weight- 271g

Half kg salt वापरून रोस्टिंग केले.

After Roasting soybean weight=160g

Observation:

I used salted water for soaking of soybean but it leads to problem in sprouting of soybean.

The Overall acceptability of Roasted soybean was good.

12/01/24 4th trial

4th Trial Calcium chloride use for Soybean soaking because Calcium chloride is substituted for sodium chloride in foods provide a salty flavor, provide longer shelf life for food and reduce the food Sodium content. Consuming excess dietary sodium can result health in problems.

HCl + Ca(OH)2 = CaCl2 + H2O

Chemistry lab मध्ये Chemical reaction करून कॅल्शियम क्लोराइड तयार केले.

या Trial मध्ये Double soaking आणि Double drying करायचे असे ठरले जेणेकरून Sprouting la प्रॉब्लेम येणार नाही.

Procedure

Soaking 100g soybean +water200g 9hr
After soybean weight 201g
Drying For 2hr Soybean weight 152g
2nd time Soaking use cacl2 Soybean152g+water152g+30g cacl2
2nd time drying 160g soybean
Then Roasting Soybean
Final weight of soybean 112g

Observation

4th ट्रायल मध्ये Cacl2 वापरले सोयाबीनची टेस्ट खूपच कडू आणि सोयाबीन Tasteless लागत होते पुढच्या Trial बाहेरून आणलेले कॅल्शियम क्लोराइड Use करायचे असे ठरवले.

In this trial i used cacl2 which was prepared by reacting HCl with lime but it gets failed and overall acceptance was very bad.

30/01/2024

Roasted soybean 5th trial

या Trial मध्ये आम्ही मार्केटमधून आणलेले कॅल्शियम क्लोराइड वापरले.

Procedure

Soaking Soybean 100g + water 200g soybean weight- 210g Moisture Content-22.84%
Drying Soybean weight-115g
2nd time soaking 115g Soybean+150g water+15g cacl2 soybean weight-162g
2nd time drying Soybean weight-118g Moisture content-45%

Observation

चौथ्या ट्रायलमध्ये व पाचवा ट्रायल मध्ये कॅल्शियम क्लोराइड चा वापर केला पण दोन्ही ट्रायल tasteless व कडू लागत होत्या म्हणून सोडियम क्लोराइड वापरायचे असे ठरवले.

Overall acceptance was very bad.

07/02/2024

Roasted Soybean 6th trail

Procedure

Soaking 100g soybean +water200g 7hr
After soybean weight 225g
Drying For 2hr Soybean weight 134g
2nd time Soaking Soybean134g+water200g+15g Salt
2nd time drying 115g soybean
Then Roasting Soybean Weight-95g

Observation

ह्या ट्रायलमध्ये Second time Drying चे प्रमाण वाढल्यामुळे Moisture content कमी झाले त्यामुळे Roast केल्यानंतर सोयाबीन क्रिस्पी झाले नाही व थोडी Test change झाली.

Overall acceptability is Not good

27/02/2024

Procedure 7th trial

दोन ट्रायल घेण्यात आल्या

Double Soaking and Drying

With salt

Soaking 100g soybean +water200g 7hr
After soybean weight 211g
Drying For 2hr Soybean weight 116g
2nd time Soaking Soybean116g+water150g+15g Salt Soybean weight-172g
2nd time drying
Then Roasting Soybean Weight-94g

Single Soaking and Drying

Without salt

Procedure

Washing soybean use of water
Soaking 12hr 100g Soybean + 200g water
Drying On Cotton cloth 2hr After drying soybean weight- 255g
Roasting

Observation

Sensory analysis

	Color	Aroma	texture	taste	Mouthfeel	overall acceptibility
With salt	8.33	7.66	9	7	6	7.59
without salt	8.33	8.66	8.66	8.66	8.66	8.59

According to sensory analysis, Overall acceptance of both soaked with and without salt were good. Tha sample soaked with salt had more salty taste, on other hands sample soaked without salt had little bit salty due to Roasted in salt and having good test and mothfeel..

या दोन्ही ट्रायल घेतल्यानंतर डबल सोकिंग अँड ड्रॉइंग पेक्षा सिंगल शूटिंग अँड ड्राइंग चे सोयाबीन अधिक चांगले लागत होते