International Journal For Multidisciplinary Research

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A Widely Indexed Open Access Peer Reviewed Multidisciplinary Bi-monthly Scholarly International Journal

Call for Paper Volume 6 Issue 3 May-June 2024 Submit your research before last 3 days of June to publish your research paper in the issue of May-June.

Development of Soya Fortified High Protein Supplementary Biscuits

Author(s) Arundhati Mishra
Country India
Abstract Soy flour biscuits represent a promising intersection of nutrition and taste, offering a delectable snack option with a robust nutritional profile. This abstract elucidates the nutritional value and health benefits of soy flour biscuits Soy flour, derived from soybeans, serves as the primary ingredient in these biscuits, imparting numerous health advantages. Soy flour is renowned for its high protein content, making it an excellent alternative for individuals seeking plant-based protein sources. Additionally, soy flour is rich in essential amino acids, including lysine, which is often limited in cereal grains. Furthermore, soy flour is a notable source of dietary fiber, aiding in digestive health and promoting satiety. The inclusion of dietary fiber enhances the biscuits' nutritional value, contributing to better weight management and improved blood sugar regulation.Moreover, soy flour contains a plethora of micronutrients, such as iron, calcium, and magnesium, crucial for various physiological functions, including bone health and oxygen transport. These nutrients fortify the biscuits, ensuring they offer a well-rounded nutritional profile. Incorporating soy flour biscuits into one's diet can confer several health benefits. Their high protein content makes them an ideal snack choice for individuals seeking to boost muscle mass or maintain weight. Moreover, the presence of dietary fiber can aid in managing cholesterol levels and promoting cardiovascular health.
Keywords Soy flour biscuit, Nutrition, protein content and dietary fiber, Nutritional benefit, Sensory evaluation
Field Sociology > Home Science
Published In Volume 6, Issue 3, May-June 2024
Published On 2024-05-05
Cite This Development of Soya Fortified High Protein Supplementary Biscuits - Arundhati Mishra - IJFMR Volume 6, Issue 3, May-June 2024. DOI 10.36948/ijfmr.2024.v06i03.19550
DOI https://doi.org/10.36948/ijfmr.2024.v06i03.19550
Short DOI https://doi.org/gttbfr

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